1 lb of Linguine Pasta
1 lb of Peeled and divined Shrimp
3 cloves of sliced Garlic
1 Tablespoon of chili flakes
1 bunch of asparagus cut into ¼ inch lengths
¼ cup of extra virgin olive oil
½ stick of cold butter
2 Tablespoon of chopped Italian parsley
Cook Pasta in large pot of salted boiling water until al dente.
Place a large skillet on medium heat.
Add oil, garlic and chili flakes.
Cook until garlic edges start to turn light golden color (do not burn).
Add shrimp and continue to cook for an additional 5 mins until shrimp turns pink.
Add asparagus and tomatoes.
Remove pasta from boiling water and add to skillet.
Add some of the cooking pasta liquid if pasta if mixture is too dry.
Add the butter whilst stirring to emulsify the sauce.
Add chopped parsley and season with salt and pepper to taste.
Remove from heat. Add grated parmesan cheese can be added if desired.