Creamy Lemon-Basil Shrimp and Asparagus Linguine

Make it

Instructions

1. 01

   Start the pasta water

   Set a large pot on the stove, add 3 qt water, cover, and bring to a rolling boil over high heat, about 10–12 minutes. Set a colander in the sink and put a large skillet, tongs, a clean bowl, and a measuring cup nearby. | Why: Starting the water first lets it heat while you prepare the other ingredients.

2. 02

   Prepare the vegetables and herbs

   Rinse and dry 12 oz asparagus, snap off the woody ends, and cut the spears into 2-inch pieces. Peel and mince 3 cloves garlic. Rinse and dry 1 lemon, finely zest it, then squeeze out its juice; keep the zest and juice in separate small bowls. Rinse and dry 0.5 cup fresh basil leaves, then thinly slice them. Keep all these prepared ingredients near the stove. | Why: Having everything ready prevents the quick-cooking shrimp and garlic from overcooking.

3. 03

   Season the shrimp

   Pat 1 lb peeled and deveined raw shrimp dry with paper towels. Sprinkle evenly with 0.5 tsp kosher salt and 0.25 tsp ground black pepper; keep refrigerated if the water has not reached a boil yet. Wash your hands and clean any surfaces touched by the raw shrimp. | Why: Drying encourages a quick sear, while seasoning the shrimp directly keeps the finished dish flavorful.

4. 04

   Cook the linguine

   Once the water boils, stir in 1 tbsp kosher salt and 12 oz dry linguine. Boil uncovered, stirring occasionally, until just shy of al dente, about 9–11 minutes or 1 minute less than the package directions. During the last minute, scoop out 1 cup of starchy cooking water with the measuring cup, then drain in the prepared colander without rinsing. Cook the shrimp and asparagus in the next steps while the pasta boils. | Why: Slightly undercooked pasta finishes in the sauce, and its starchy cooking water helps the sauce cling.

5. 05

   Sear the shrimp

   While the pasta cooks, heat the large skillet over medium-high heat for 2 minutes, then add 2 tbsp olive oil. Add the seasoned shrimp in a single layer and cook 2–3 minutes on each side, until pink, opaque, and firm throughout. Transfer immediately to the clean bowl, leaving any juices in the skillet. | Why: A quick sear gives the shrimp flavor without making it rubbery.

6. 06

   Cook the asparagus and garlic

   Keep the same skillet over medium-high heat and add 1 tbsp olive oil and the prepared asparagus. Cook, stirring occasionally, 3–4 minutes until bright green and crisp-tender. Lower the heat to medium, add 1 tbsp unsalted butter and the minced garlic, and stir for 30–60 seconds until fragrant but not browned. | Why: The asparagus stays snappy, and briefly warming the garlic keeps it sweet rather than bitter.

7. 07

   Finish with cream, Parmesan, and basil

   Reduce the skillet heat to medium-low and pour in 0.75 cup heavy cream. Simmer gently for 2 minutes, stirring, until lightly thickened; do not boil hard. Stir in 0.5 cup grated Parmesan cheese until melted. Add the drained linguine, shrimp and any bowl juices, lemon zest, 1 tbsp of the prepared lemon juice, and sliced basil. Toss over low heat for 1–2 minutes until the pasta is coated and the shrimp is hot throughout, loosening with the reserved cooking water 1 tbsp at a time as needed. Taste, adding more prepared lemon juice if you want extra brightness; the seasoned shrimp, pasta water, and cheese provide the salt, so taste before adding any more. Divide among four warm or room-temperature bowls and serve immediately. | Why: Gentle heat keeps the cream smooth, while Parmesan and starchy water create a glossy sauce that carries the lemon and basil.