Lemon Butter Shrimp Linguine with Roasted Asparagus

Preheat oven to 425°F (220°C).

Bring a large pot of salted water to a boil for the linguine.

Peel and devein 1 lb of shrimp, then pat dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Trim the woody ends from 1 bunch of asparagus and place on a baking sheet. Drizzle with 1 tbsp olive oil, season with 1/4 tsp salt and 1/4 tsp black pepper, and toss to coat.

Roast the asparagus in the preheated oven for 12-15 minutes until tender but still crisp.

While the asparagus roasts, cook 12 oz linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Mince 4 cloves of garlic and chop 1/4 cup fresh parsley. Zest and juice both lemons, keeping them separate.

In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.

Reduce heat to medium and add 4 tbsp butter to the same skillet. Once melted, add the minced garlic and 1/4 tsp red pepper flakes. Cook for 30 seconds until fragrant.

Add 1/3 cup white wine to the skillet and simmer for 2 minutes to reduce slightly.

Stir in the lemon zest, juice from 1 1/2 lemons, and half of the chopped parsley.

Add the drained linguine to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to create a silky sauce.

Return the shrimp to the skillet and add the roasted asparagus (whole or chopped into bite-sized pieces). Gently toss everything together.

Remove from heat and stir in 1/3 cup grated parmesan cheese.

Serve immediately, garnished with remaining parsley, additional parmesan, and lemon wedges from the remaining half lemon.