Description
Homemade creamy asparagus pasta brings Italian countryside comfort to kitchens worldwide. Rich parmesan and fresh asparagus spears create delightful harmony while inviting you to savor each comforting bite.
Ingredients
Scale
- 1 lb (454 g) shrimp, peeled and deveined
- 1 lb (454 g) asparagus
- ½ lb (227 g) linguine
- 4 tbsps (57 g) unsalted butter
- ½ cup (120 ml) half and half
- ½ cup (50 g) grated pecorino cheese
- 3 tbsps (45 ml) minced garlic (2 to 3 cloves)
- 2 tbsps (6 g) minced chives
- 4 chive blossoms
- Coarse sea salt
- Freshly ground pepper
Instructions
- Prep Ingredients: Thoroughly rinse asparagus under cold water, removing any debris. Trim woody ends and slice stalks into thin, elegant strips for even cooking.
- Pasta Preparation: Bring a generously salted water pot to a rolling boil. Cook linguine until al dente, reserving a cup of starchy cooking liquid for later sauce adjustment.
- Asparagus Sautéing: In a large skillet, melt butter and quickly sauté asparagus in two batches. Cook until vibrant green and slightly tender, about 3-4 minutes per batch. Transfer to a holding plate.
- Shrimp Searing: Using the same skillet, cook shrimp in two portions. Season with sea salt and cook until pink with golden edges, approximately 2 minutes per side. Remove and set aside.
- Sauce Creation: Reduce heat and add remaining butter. Briefly sauté garlic and chives for one minute. Pour in half and half, whisking constantly to create a smooth, creamy base.
- Sauce Finishing: Incorporate Pecorino cheese into the cream sauce, stirring until completely melted and integrated. Gently fold in previously cooked asparagus and shrimp.
- Plating: Twirl linguine into serving bowls, cascading the rich cream sauce over the pasta. Use reserved pasta water to adjust sauce consistency if needed.
- Final Touch: Sprinkle chive blossom petals and crack fresh black pepper over the dish. Serve immediately while hot and aromatic.
Notes
- Prep Asparagus Carefully: Remove grit by soaking in cold water and slice stalks uniformly to ensure even cooking and elegant presentation.
- Master Pasta Water Technique: Reserve starchy cooking liquid as a secret weapon to adjust sauce consistency and enhance overall flavor and texture.
- Batch Cooking is Key: Sauté asparagus and shrimp in separate batches to maintain high heat and prevent overcrowding, which ensures perfect caramelization and color.
- Sauce Smoothing Trick: Gradually whisk half and half into the pan and incorporate Pecorino slowly to prevent sauce separation and achieve a silky, creamy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 475
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg