Directions

1. 1

   Bring a large pot of salted water to a boil. Trim the asparagus by cutting off the woody ends, leaving about 5-6 inches of tender spear. Cut the asparagus into 2-inch pieces and set aside.

2. 2

   Add the linguine to the boiling salted water and cook according to package directions until al dente. About 2 minutes before the pasta finishes, add the asparagus pieces to the same pot. Drain the pasta and asparagus, reserving 1 cup of pasta water, and set aside.

3. 3

   While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.

4. 4

   Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque, reaching an internal temperature of 145°F. Season with sea salt and freshly ground pepper. Transfer the shrimp to a plate.

5. 5

   Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet along with the half and half cream. Stir gently until the butter melts and the cream is warm, about 1-2 minutes.

6. 6

   Stir in the grated Pecorino cheese until smooth. Add 1 tablespoon of the minced chives to the cream sauce and mix well.

7. 7

   Add the cooked pasta and asparagus to the cream sauce along with the cooked shrimp. Toss gently to combine, adding pasta water as needed to reach your desired consistency. Season with additional sea salt and pepper to taste.

8. 8

   Divide the pasta among serving plates. Garnish each plate with the remaining minced chives and a chive blossom. Serve immediately while hot.