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