Ingredients:

  • 12 oz linguine pasta
  • 1 lb large shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 medium zucchini, quartered and sliced
  • 1 cup peas, fresh or frozen
  • 1 large bell pepper, julienned
  • 2 medium carrots, shaved into ribbons
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly shaved
  • 1/2 cup dry white wine
  • 2 tbsp unsalted butter, cold
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • 1 large lemon, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp kosher salt for pasta water
  • 1 cup reserved pasta cooking water

Instructions:

  1. Bring a large pot of water to a rolling boil with 1 tbsp kosher salt. Drop the 12 oz linguine and cook 1 minute less than the package directions until al dente with a slight bite.
  2. Before draining, dip a measuring cup into the pot and reserve 1 cup of starchy water. Note: This is crucial for the sauce later.
  3. Sear the shrimp. Heat 1 tbsp olive oil in your skillet over medium high. Add the 1 lb shrimp and cook 2 mins per side until pink and opaque. Remove from the pan immediately.
  4. Sauté the aromatics. Add the remaining 2 tbsp oil to the same pan. Toss in the 4 cloves shaved garlic and 1/2 tsp red pepper flakes until the garlic is fragrant and pale gold.
  5. Cook the hardy veggies. Add the 2 medium carrots and 1 bunch asparagus. Sauté for 3 mins until the asparagus is bright green and slightly softened.
  6. Add the soft veggies. Toss in the 1 large bell pepper, 1 medium zucchini, and 1 cup peas. Cook for another 3 mins until the peppers just begin to wilt.
  7. Deglaze the pan. Pour in the 1/2 cup white wine. Scrape the bottom of the pan with a wooden spoon until the liquid reduces by half.
  8. Mount the sauce. Lower heat to medium. Add 1/2 cup pasta water and the 2 tbsp cold butter. Whisk until the sauce looks glossy and slightly thickened.
  9. Combine everything. Add the cooked linguine and shrimp back into the skillet. Toss vigorously for 1 minute until the pasta is coated in a velvety sheen.
  10. The Zesty Finish. Turn off the heat. Stir in the 1/4 cup parsley, lemon zest, lemon juice, and 1/2 cup Parmesan until the cheese is melted and smells bright.