Description
Creamy asparagus and shrimp pasta whisks Mediterranean flavors into a quick, elegant dinner. Silky sauce, tender shrimp, and crisp asparagus create a perfect harmony that satisfies comfort cravings and gourmet expectations in one delightful plate.
Ingredients
Scale
Main Proteins:
- 1 pound shrimp, peeled and deveined
- ½ pound linguine
Vegetables and Herbs:
- 1 pound asparagus
- 3 tablespoons minced garlic (2 to 3 cloves)
- 2 tablespoons minced chives, divided
- 4 chive blossoms
Dairy and Seasonings:
- ½ cup half-and-half
- ½ cup grated Pecorino cheese
- 4 tablespoons unsalted butter, divided
- Coarse sea salt
- Freshly ground pepper
Instructions
- Trim the tough, woody ends from asparagus spears and slice them diagonally into delicate, thin strips, creating elegant, bite-sized pieces.
- Bring a large pot of salted water to a rolling boil and cook linguine until it reaches a perfect al dente texture, approximately 8-9 minutes. Carefully reserve of starchy pasta water before draining.
- Melt of butter in a large skillet over medium heat. Gently sauté the asparagus strips for 3-4 minutes until they become tender-crisp and maintain a vibrant emerald green color. Transfer the asparagus to a separate plate.
- In the same skillet, add another tablespoon (15 grams) of butter and sear the shrimp in small batches. Cook for 1-2 minutes per side until they turn a beautiful pink and develop a light golden exterior. Remove and set aside with the asparagus.
- Reduce heat to low and add minced garlic and chopped chives to the skillet. Sauté for 30 seconds until fragrant, releasing their aromatic essence.
- Pour in of half and half, stirring continuously. Gradually sprinkle of grated Pecorino cheese, whisking until the sauce becomes smooth and creamy.
- Gently fold the cooked asparagus and shrimp into the silky sauce, ensuring they are evenly coated. If the sauce appears too thick, incorporate some reserved pasta water to achieve the desired consistency.
- Plate the linguine and generously ladle the creamy sauce over the pasta. Garnish with delicate chive blossoms and a sprinkle of freshly ground black pepper. Serve immediately while hot and luxuriously creamy.
Notes
- Snap off tough asparagus ends and slice diagonally for elegant, bite-sized pieces that cook evenly and look restaurant-worthy.
- Reserve pasta water before draining, a secret weapon for creating silky, clingy sauce that perfectly coats every strand of linguine.
- Sauté shrimp in batches to ensure golden edges and prevent steaming, which delivers restaurant-quality caramelization and intense flavor.
- Melt butter slowly and whisk Pecorino carefully to prevent sauce from breaking, creating a luxuriously smooth and creamy texture.
- Garnish with fresh chive blossoms at the last moment for a delicate, oniony pop of color and unexpected gourmet touch.
- Serve immediately while sauce is glossy and hot, preserving the perfect balance of tender shrimp and crisp asparagus.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 170mg