Ingredients:

  • 1 lb linguine
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 2 tbsp olive oil
  • 1.5 lbs large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cherry tomatoes. Sauté for 4–5 minutes until asparagus is bright green and tomatoes begin to soften. Remove vegetables from the pan and set aside.
  3. In the same skillet, melt 2 tbsp of butter. Add shrimp in a single layer, season with salt and pepper, and sear for 1–2 minutes per side until opaque and curled into a 'C' shape. Remove shrimp to a plate.
  4. Lower heat to medium. Add the remaining 2 tbsp of butter. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Pour in the white wine and lemon juice. Simmer for 2–3 minutes until the liquid reduces by half.
  6. Stir in the lemon zest and slowly whisk in 1/4 cup of the reserved pasta water to create a cohesive sauce.
  7. Return the shrimp and sautéed vegetables to the skillet. Toss in the fresh baby spinach and cook for 1 minute until wilted.
  8. Add the cooked pasta to the skillet. Toss vigorously over medium heat for 1–2 minutes, adding more pasta water if needed. Stir in the fresh parsley just before removing from heat.