How to Make It
Heat oil in a large, high-sided skillet over medium-low. Add leeks, garlic, crushed red pepper, salt, and black pepper and cook, stirring often, until softened, about 5 minutes. Add 4 cups water, butter, and linguine. Increase heat to medium-high and cook, stirring often, until pasta is just al dente and liquid has reduced and thickened, 12 to 14 minutes.
Add shrimp and asparagus to skillet. Cover and cook, stirring once, until shrimp are opaque and asparagus is tender, about 3 minutes. Remove from heat and stir in lemon juice. Top with lemon zest, parsley, and sliced chile.