Grilled Asparagus and Shrimp Linguine with Chili Lemon Butter

How to Make Grilled Asparagus and Shrimp Linguine with Chili Lemon Butter

1. 1

   Step 1: Boil the pasta

   Bring a large pot of water to a vigorous boil and add the kosher salt. Cook the linguine until just al dente according to package directions (usually 9–11 minutes), then reserve 1 cup (240 ml) of the pasta cooking water and drain the pasta. Set the drained linguine aside while you make the sauce and grill.

   For this step

   • 12 ozlinguine
   • 1 tbspkosher salt
   
2. 2

   Step 2: Make the chili-lemon butter

   In a large skillet over medium heat, melt the butter until foaming, then add the minced garlic and cook until fragrant (30–45 seconds). Stir in the red pepper flakes, lemon zest and juice, and 1/4 cup of the grated Parmesan; simmer 1–2 minutes. Add 2–3 tablespoons of the reserved pasta water to loosen the sauce and create a glossy emulsion; reduce heat to low and keep warm.

   For this step

   • 6 tbspunsalted butter
   • 4 clovesgarlic, minced
   • 1 largelemon (zest + juice)
   • 1/2 tspred pepper flakes
   
3. 3

   Step 3: Prep and preheat the grill; toss asparagus and shrimp

   Preheat a gas or charcoal grill to medium-high. Meanwhile, toss the trimmed asparagus and shrimp with the olive oil and a light sprinkle of kosher salt. If your grill has a basket or a hot spot for shrimp, arrange accordingly so smaller shrimp won’t fall through the grates.

   For this step

   • 2 tbspolive oil
   • 1 lbasparagus, trimmed
   • 1 lblarge shrimp, peeled & deveined
4. 4

   Step 4: Grill asparagus and shrimp

   Place asparagus across the grill perpendicular to the grates (or in a grill basket) and grill 3–5 minutes, turning once, until charred and crisp-tender. Grill shrimp 2–3 minutes per side until opaque and just cooked through. Remove both from the grill; cut asparagus into 1–2 inch pieces and keep shrimp whole.
   
5. 5

   Step 5: Toss pasta with sauce and serve

   Add the drained linguine to the skillet with the chili-lemon butter and toss to coat, adding more reserved pasta water by tablespoons if needed to reach a silky consistency. Fold in the grilled asparagus pieces and shrimp, then remove from heat and stir in the remaining Parmesan. Divide among 4 plates, finish with an extra squeeze of lemon or a pinch of red pepper flakes if desired, and serve hot (about 1½ cups/350g per serving).
   

1. Bring a large pot of water to a vigorous boil and add the kosher salt. Cook the linguine until just al dente according to package directions (usually 9–11 minutes), then reserve 1 cup (240 ml) of the pasta cooking water and drain the pasta. Set the drained linguine aside while you make the sauce and grill.
2. In a large skillet over medium heat, melt the butter until foaming, then add the minced garlic and cook until fragrant (30–45 seconds). Stir in the red pepper flakes, lemon zest and juice, and 1/4 cup of the grated Parmesan; simmer 1–2 minutes. Add 2–3 tablespoons of the reserved pasta water to loosen the sauce and create a glossy emulsion; reduce heat to low and keep warm.
3. Preheat a gas or charcoal grill to medium-high. Meanwhile, toss the trimmed asparagus and shrimp with the olive oil and a light sprinkle of kosher salt. If your grill has a basket or a hot spot for shrimp, arrange accordingly so smaller shrimp won’t fall through the grates.
4. Place asparagus across the grill perpendicular to the grates (or in a grill basket) and grill 3–5 minutes, turning once, until charred and crisp-tender. Grill shrimp 2–3 minutes per side until opaque and just cooked through. Remove both from the grill; cut asparagus into 1–2 inch pieces and keep shrimp whole.
5. Add the drained linguine to the skillet with the chili-lemon butter and toss to coat, adding more reserved pasta water by tablespoons if needed to reach a silky consistency. Fold in the grilled asparagus pieces and shrimp, then remove from heat and stir in the remaining Parmesan. Divide among 4 plates, finish with an extra squeeze of lemon or a pinch of red pepper flakes if desired, and serve hot (about 1½ cups/350g per serving).