Creamy Asparagus Pasta with Shrimp and Chive Blossoms
Introduction
Discover the perfect blend of fresh asparagus, succulent shrimp, and delicate linguine enveloped in a creamy, cheesy sauce. This Creamy Asparagus Pasta is not only visually stunning but also packed with flavors that celebrate spring. It’s a delightful dish that combines easy preparation with gourmet results, ideal for impressing at any dinner party or a cozy family meal.
Ingredients
- 1 pound asparagus
- 1/2 pound linguine
- 4 tablespoons unsalted butter, divided
- Coarse sea salt, to taste
- 1 pound peeled, deveined shrimp
- 3 tablespoons minced garlic (about 2 to 3 cloves)
- 2 tablespoons minced chives, divided
- 1/2 cup half and half
- 1/2 cup grated Pecorino cheese
- 4 chive blossoms, for garnish
- Freshly ground black pepper, to taste
Directions
- Prep the Asparagus: Begin by submerging the asparagus in cold water to clean any residue. Snap off the woody ends and slice the stalks into thin strips for a delicate bite.
- Cook the Pasta: In a large pot of boiling salted water, cook the linguine until al dente. Remember to reserve some pasta water for later to adjust the consistency of the sauce.
- Sauté Asparagus: In a deep-sided skillet, melt 1 tablespoon of butter over medium-high heat. Sauté the asparagus with a pinch of sea salt until just tender and bright green. Set aside and repeat with the remaining asparagus.
- Cook the Shrimp: Using the same skillet, add another tablespoon of butter, and cook the shrimp seasoned with sea salt until pink and slightly golden. Set aside.
- Make the Cream Sauce: Reduce heat to low, add the remaining butter, and sauté garlic and half of the chives for about a minute. Gradually stir in the half and half, followed by the Pecorino cheese, until the sauce is smooth and creamy.
- Combine Ingredients: Fold the cooked asparagus and shrimp back into the sauce. Gently mix to coat all ingredients with the creamy sauce.
- Serve: Plate the linguine, top with the creamy asparagus and shrimp mixture. If needed, use the reserved pasta water to loosen the sauce slightly. Garnish with chive blossom petals and a twist of freshly ground black pepper.
Nutritional Information
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 450 per serving
- Servings: 4
Conclusion
This Creamy Asparagus Pasta is a testament to how simple ingredients can be transformed into a sophisticated and hearty meal. The fresh flavors of spring asparagus, coupled with the richness of Pecorino and the brightness of chive blossoms, make this dish a must-try this season. Whether for a special occasion or a regular weeknight, this pasta promises to delight.
Bon appétit!
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Creamy Asparagus Pasta
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
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
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 the 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450 Kcal