Lemon Asparagus Basil Linguine With Shrimp

• 1 lb linguine
• 2 lbs raw shrimp, cleaned and deveined
• 1 lemon
• 1 large white onion
• 3 garlic cloves
• 1 cup white wine
• 1 lb asparagus spears, preferably thin, chopped into 1 inch pieces
• 1 cup fresh basil, chopped
• 1/2 cup olive oil (as needed)
• 1/2 tsp red pepper flakes (or to taste)
• 2 tbsps butter
• 1 tsp salt (or to taste)

1. Fill large pot with salted water and 1 tbsp olive oil, put on to boil.
2. Meanwhile, put 1/4 cup olive oil in a separate pan, put on medium-low heat.
3. Cut onion in half and slice onion into thin ribbons, add sliced onion to pan and sweat.
4. Zest entire lemon over the pan of sweating onions. Cut lemon in half and add the juice of half a lemon.
5. Chop garlic cloves finely and add to onion/lemon mixture.
6. Add pepper flakes and white wine. Cook until partially reduced.
7. Add linguine to boiling water, stir occasionally to keep noodles from sticking together.
8. Increase heat to medium, and add chopped asparagus spears to pan. Cook for 3-4 minutes or until cooked but still a little underdone.
9. Add shrimp. Stir occasionally until all shrimp are opaque. Take care not to overcook shrimp.
10. Add butter, basil and salt. Stir until well incorporated. Turn off heat.
11. Check linguine for doneness, drain when al-dente and return to pot. Add a few teaspoons of oil and toss noodles to keep from sticking.
12. Add contents of other pan to pot of linguine, stir with pasta fork until totally incorporated.
13. Serve family style or in individual bowls, garnish with whole basil leaves or sliced lemon.

linguine, shrimp, lemon, white onion, garlic, white wine, thin, fresh basil, olive oil, red pepper, butter, salt

Taken from www.epicurious.com/recipes/member/views/lemon-asparagus-basil-linguine-with-shrimp-50023886 (may not work)