Defrost the shrimp by running them under cold water
NEVER throw away your shrimp shells!! Save them in a container or ziplock bag in the freezer! You can use them later to make and awesome shrimp broth or shrimp bisque!
To peel the shrimp easily, hold the shrimp in two hands and between your thumb and forefingers.
Gently pull the legs off the shrimp from the middle of the shrimp first.
Then pull the tail of the shrimp off by gently squeezing so as not to break the meat of the tail off .
Cover the peeled shrimp with a damp paper towel and put them in the refrigerator.
Boil a large stock pot of water.
Add a handful of salt once the water comes to a boil this will your only chance to season the pasta
Lemons... Garlic... Asparagus...chicken broth... Regular/whole wheat linguine... Red pepper flakes... Salt and pepper... In this case, I substituted Michiu (Taiwanese rice wine) instead of white wine
This is enough pasta for 2-3 people. I like to combine both wheat and regular pasta.
Wash and remove the ends of the asparagus.
Cut into 1 inch pieces.
Check the pasta for doneness. It should be still slightly chewy. See my Alfredo linguine guide for more about cooking the pasta.
Be sure to save some of the pasta water for later for thickening the sauce.
Drain the pasta well in a colander.
Zest one whole lemon.
Chop the lemon zest finely.
Use a steamer basket if you have one to steam the asparagus. Put an inch of water in A small pot With the steamer basket in it and put in on high heat.
Pat the shrimp very dry.
Season both sides with salt and black pepper. Obviously, I like a lot of pepper.
You will need the juice of 1-2 lemons depending on their size. Try this trick to get more juice from your lemons... Put them in the microwave for 20 seconds and then roll them firmly on the counter.
Microwaving the lemons will really release the juice from them when you cut them in half and squeeze them into a bowl. But be sure not to use too much lemon juice or you will overpower the dish.
I use five cloves of garlic. Feel free to use more or less depending on your taste.
Carefully slice the garlic very thinly.
Yum! Garlic!!!! Mincing the garlic is also okay.
Heat a large skillet on medium low and pour two tbsp extra virgin olive oil into it once it is hot.
Add a tablespoon butter to the skillet.
Add the red pepper flakes. Hehe... Obviously I like it spicy. But suit it to your taste of course. This is about 3 tbsp.
Add the garlic and stir to combine. Cook the red pepper and garlic together for about two to three minutes.
Remove the garlic and red pepper mixture to the side for now.
Once the water in the small steaming pot is boiling, add the asparagus and cover and cook for 3-5 minutes.
Add another 2 tbsp extra virgin olive oil to the large skillet on medium high heat. Once the pan is hot, add the shrimp in a nice even layer.
Cook the shrimp for 1-2 minutes on each side until they are a nice even light pink color.
Add the garlic and red pepper flake mixture back to the shrimp and mix well.
Add 1/3 cup dry white wine or like I mentioned, I am using a Taiwanese rice wine called Michiu. Be sure to cook it for a good minute or two to cook off most of the alcohol.
Add the lemon juice.
Add the chicken broth.
Add the lemon zest.
Put the big pile of pasta in the skillet and pour some of the reserved pasta water to help to separate the pasta and to help thicken the sauce.
Add the finished steamed asparagus.
Add 1 more tablespoon of butter and mix well.
Add a little fresh grated Parmesan cheese. Serve and enjoy!!
- 1 pound frozen shrimp (headless and deveined)
- 1-2 lemons
- Zest of 1 lemon
- 5 cloves garlic
- 1/2 cup chicken stock or broth
- 1/3 cup white wine (opt)
- Salt and pepper
- 2 tbsp extra virgin olive oil
- 2-3 tbsp butter
- Red pepper flakes