This fresh, springy take on a one-pot pasta has a spicy, lemony sauce, which gets thickened by the starch from the pasta. Because shrimp and asparagus steam through so quickly, it’s worth manning the stove to make sure they don’t overcook. If you’re sensitive to spice, you can remove the seeds from the chile before topping, or just omit all together. Prep tip: if the leeks are pretty dirty, put the sliced half-moons in a medium bowl and fill with water. Swish with your fingers to let the dirt fall to the bottom, then scoop the leeks out from the top of the liquid into a strainer.
2 tablespoons olive oil
2 small leeks, white and light green parts only, thinly sliced (about 1 cup)
3 cloves garlic, thinly sliced
½ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
12 ounces linguine
1 lb peeled and deveined tail-on large shrimp
1 bunch asparagus, trimmed and cut into 2-in. pieces
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
¼ cup packed fresh flat-leaf parsley leaves
1 small red Fresno chile, thinly sliced
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.
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