A rich and creamy shrimp and asparagus pasta with garlic and Pecorino, offering a delicious and elegant meal.
Creamy Asparagus and Shrimp Pasta combines tender asparagus, linguine, and sautéed shrimp in a rich garlic and Pecorino cheese cream sauce. The dish is topped with fresh chives and chive blossoms for an elegant touch and served with a twist of pepper for a flavorful and satisfying meal.
ingredients
You Will Need:
- 1 pound asparagus
- 1/2 pound linguine
- 4 tablespoons unsalted butter, divided
- Coarse sea salt
- 1 pound peeled, deveined shrimp
- 3 tablespoons minced garlic (2 to 3 cloves)
- 2 tablespoons minced chives, divided
- 1/2 cup half and half
- 1/2 cup grated Pecorino cheese
- 4 chive blossoms
- Freshly ground pepper
This creamy pasta blends the delicate flavors of asparagus and shrimp with a rich, cheesy garlic sauce, making it a comforting yet elegant dish perfect for a special meal.
instructions
Instructions:
Fill a sink with cold water and submerge asparagus to dislodge any sand. Break off pale, woody ends (approximately the bottom third of the stalk), and discard. Working from base to top, use a sharp paring knife to halve or quarter asparagus into thin strips.
Bring a large pot of water to a rapid boil. Salt water generously and cook linguine to al dente. Reserve pasta cooking water for plating.
Melt 1 tablespoon butter in a large, deep-sided skillet set over medium-high heat. Add half the asparagus, sprinkle with sea salt, and cook just until spears go slightly limp and are a vibrant green, 3 to 4 minutes. Remove to a plate and cook the second batch.
Melt another tablespoon of butter in the pan, add half the shrimp, sprinkle with sea salt, and cook just until shrimp pinks up and the skin edges golden, about 2 minutes per side. Remove cooked shrimp to a plate and cook second batch.
Turn heat to low, add remaining 2 tablespoons butter to the pan, and when melted, stir in garlic and chives; sauté for 1 minute. Stirring constantly, pour in half and half. Sprinkle in Pecorino, stirring until cheese has melted. Fold in cooked asparagus and shrimp.
To serve, twist linguine into shallow bowls, top with cream sauce, using reserved pasta water to loosen the sauce if needed. Top with asparagus and shrimp. Finish dish with chive blossom petals and a twist of pepper. Serve immediately.
See recipe in thekitchn.com
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