½lbdried linguine, fettuccine or spaghetti (220g dried pasta)
¾lblarge shrimp, shell on(300g)
½lbasparagus, trimmed and peeled(200g)
4tbspcold cubed butter, unsalted(60g butter)
½pclemon, juiced
½bunchflat-leaf parsley
½bunchchives
1tspsea salt
For the Flavour Bomb
1tbspolive oil
1pclemon, zested
1tspAleppo chili(or ½ tsp red chili flakes)
2clovesgarlic
Prevent your screen from going dark
Instructions
Bring a large pot of boiling water to a boil and salt it like the sea.
Have all of your ingredients ready before you start cooking.Defrost the shrimp (if needed), then remove the shells and de-vein the shrimp. Keep the shells in a separate bowl.Peel the asparagus and cut the asparagus into thirds. Chop the herbs finely.
Next, rasp the garlic and lemon zest into a small bowl. Add the chili, olive oil and mix together.
Once the water is boiling, add the asparagus and cook for 1-2 minutes.
Using a spider strainer, scoop out the asparagus and dry on a paper towel.
Next, drop your pasta in the same water and cook according to pasta instructions.
Meanwhile, in a large saute pan, heat half the butter over medium-low heat and then add the shrimp shells. Cook for 1-2 minutes to release the flavour of the shells into the butter.After that, discard the shells but keep the butter in the pan.
Bring the pan back to medium heat and add more butter if needed. Once the butter is hot, add the shrimp and cook for 3-4 minutes or until about 90% cooked.
Now turn off the heat of the pan and add all of the "flavour bomb" to the shrimp and stir vigorously to prevent the garlic from burning. Immediately deglaze the pan with a ladle of the starchy pasta water.Turn off the heat until the pasta is ready.
Once the pasta is about 1 minute away from being ready, lift it into the pan with the shrimp. Add the rest of the ingredients, and toss well to release the starch into the sauce. Turn the heat back on and cook for 1 minute more to bring the flavour of the sauce into the pasta. Use more pasta water if necessary to keep the pasta saucy.
Serve on two plates, garnish with a little olive oil and serve with fresh lemon wedges on the side.Enjoy!
Notes
A ½ lb of pasta makes two big portions plus a little extra for later.