Scale

1 pound of linguine, cooked according to the package

2 tablespoons of olive oil

1 ½–2 pounds of shrimp, shelled and deveined (shells reserved)

1 pound of asparagus, trimmed

1 shallot chopped

1 red bell pepper seeded and chopped

1 celery stalk chopped

2 cloves of garlic, minced

2 teaspoons of fresh thyme, chopped

1 ½ teaspoon of Worcestershire sauce

2 tablespoons of fresh lemon juice

½ cup dry white wine, such as a Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc

1 cup shrimp stock or chicken broth

¼ cup of heavy cream

1 teaspoon kosher plus more to taste if needed

Freshly cracked pepper to taste

½ stick + 1 tablespoon of butter

¼ cup of parmesan, grated

Spice Blend

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon celery seed, ground

¼ teaspoon cayenne

Method: Place spices in a coffee grinder, or use a mortar and pestle, and pulse until you get a fine powder.

Cook linguine pasta according to packed. Season water with 1 tablespoon salt.
Season shrimp with 2 teaspoons of the spice blend, 1 teaspoon each of salt and pepper, and 1 tablespoon of olive oil. Toss and set to the side.
Slice the asparagus on a sharp diagonal about 1-1 1/2 inch thick, leaving the tips whole. Heat a large skillet on medium heat. Once the skillet is hot, add 3 tablespoons of butter. When butter is melted add asparagus and sprinkle with salt and pepper. Sauté for about 4-5 minutes. Remove and set to the side.
In the same skillet add shrimp and sauté until the shrimp just turns pink about 3-4 minutes. Remove and set to the side with asparagus.
Add 2 tablespoons of butter to the skillet. Add bell pepper, celery, shallot and sauté until they start to soften about 4-5 minutes. Stir in seasonings, shrimp broth, wine, and cream. Simmer and reduce the sauce for about 10-12 minutes. Add parmesan and stir.
Add shrimp, asparagus, and linguine to the sauce and gently toss to combine. Salt and pepper to taste and heat through about 5-7 minutes.