Set aside butter, and cream. Shred the cheese in advance; a food processor is recommended to rapidly shred it. Wash the asparagus, snap the ends off, and place them in a steamer (a steamer pot that locks into a standard pot is recommended here). Squeeze and filter the juice from the lemons. Press the garlic and set aside. Wash the shrimp, remove shells, and devein if possible. Preheat the oven to 350 degrees, put a large pot of water on boil for the pasta.
Throw a small sliver of butter (separate from your main portion) into a large pan at medium heat; once it's melted, put in the shrimp. Cook until it's an even pink. Once the shrimp is fully cooked, strain out any juices left in the pan and put the shrimp to the side in a bowl or plate (not for serving; they'll be placed in the sauce soon). You can either save or dispose the sauce left behind in the pan; it will mostly be butter, water and fat, but it will be flavorful if anyone wants to drizzle onto their pasta.
In a large pan, cook butter and garlic at medium heat. Once butter is fully melted and you can smell the garlic, pour in cream and slightly turn the heat down. Once cream is fully spread through and merged with the butter, sprinkle in the cheese. Turn up the heat if you need to for the cheese to melt; it's normal for the sauce to be a little goopy as the cheese melts, but if you cook at too high of a temperature, the cheese will turn rubbery. Once the cheese is all in your sauce and is mostly melted, pour in the lemon juice; this will help make the sauce more fluid and less gooey, while also providing a strong zesty kick. Do NOT shirk on the lemons; they are crucial to the recipe. Once the sauce is evened out, turn the temperature to low and mixed in the cooked shrimp. Leave the shrimp in the sauce as you finish your other preparations; it should be fully integrated into the sauce.
Pour a small amount of water into the bottom portion of your steamer pot and bring to boil. Once it's boiling, place your steamer pot with asparagus on top and cover. Boil for approximately 4-6 minutes; test the asparagus periodically after 4 minutes to see if it's cooked to your liking. Err on undercooking if you must, as the asparagus will continue cooking once removed. Once it's cooked, remove from the steamer and place in a large plate. Coat in light vegetable oil and mix so all pieces are covered head to toe, and coat in a fair amount of salt and pepper.
Once oven hits 350 degrees, place your fresh loaf of french bread in for 8 minutes. Once cooked, slice and place in a basket.
Cook linguine in your large pot of boiling water based on instructions on the box. Try to time everything so your pasta is finished LAST. If your pasta is left sitting out after it's cooked, it will turn rubbery and stale, even if you try to reheat it or spruce it up with olive oil. Pasta is best when served as soon as possible after it's cooked.
Once everything is complete, pour your pasta into a large mixing bowl and pour on the sauce, mixing everything together. Serve each plate with a portion of pasta, a few pieces of asparagus and a slice of french bread. A side dish of salad is optional if the chef prefers.
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 269 (36%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 301.3mg||93 %|
|Sodium 1139mg||39 %|
|Potassium 569.7mg||15 %|
|Total Carbohydrate 74.1g||22 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 69.1g|
|Protein 47.2g||67 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 746
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