Asparagus Edamame + Scallop Linguine with Spicy Breadcrumbs

Asparagus season is finally here!

It's also that perfect time in New York City when you’re no longer bundled up head to toe, but you're not so hot that it feels like the city is actually radiating heat.

Spring is the time when we all have a little extra pep in our step.

So use some of that pep to make this Asparagus + Edamame Pasta!

When the asparagus is shaved with a vegetable peeler like it is here, you end up with super tender and delicate tasting strips that weave in and out of the pasta--almost becoming one with it.

And add a simple sauce--a little garlic, lemon, and cream--and you get a light pasta that is still comfort-food worthy.

And of course the Spicy Breadcrumbs and scallops are not to be ignored!

They are both brown and a little crunchy, and the spice in the breadcrumbs keeps every bite interesting.

It’s exactly what you want on a perfect spring evening.

Asparagus Edamame + Scallop Linguine with Spicy Breadcrumbs

servings: 4

Spicy Breadcrumbs:

  • 3 tablespoons unsalted butter
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • 1 cup panko breadcrumbs
  • ¼ cup chopped parsley

Asparagus Edamame + Scallop Linguine:

  • 15 stalks asparagus
  • 3 tablespoons unsalted butter
  • 6 garlic cloves, minced
  • 1½ teaspoon kosher salt
  • 2 cups shelled edamame
  • 1 pound linguine
  • 2 ounces parmesan cheese
  • Juice + zest of 1 lemon
  • 1 pound sea scallops
  • 1 tablespoon olive oil

Spicy Breadcrumbs:

  1. Heat a small skillet over medium heat and add the butter, cayenne, paprika, and salt. Once the butter has melted, stir this mixture to combine, and then add the breadcrumbs.
  2. Stir the mixture once again so that the panko is coated with the butter and spices. Continue to cook, stirring frequently, until the breadcrumbs are brown—3-5 minutes.
  3. Turn off the heat and stir in the parsley.

Asparagus Edamame + Scallop Linguine:

  1. Use a vegetable peeler to completely shave the asparagus spears into long, thin strips. When you are finished, you should have about 3 cups of loosely packed shaved asparagus. Set the asparagus aside for later.
  2. Place a large pot of salted water over high heat for cooking the linguine. Melt the butter in a large pot over medium-low heat, also adding the garlic and 1 teaspoon of the salt. Cook this mixture until the garlic is fragrant and tender—3-5 minutes. Add the asparagus and continue cooking until the asparagus is tender—about 3 minutes more. Stir in the edamame and cook it until it is warmed through.
  3. Once the water boils, add the linguine and cook until al dente according to the package directions. When done, drain, reserving 2 cups of the cooking water.
  4. Add the cooked pasta, the parmesan, and the lemon juice and zest to the pot with the asparagus mixture; toss to combine, adding the reserved pasta water ¼ cup at a time until you reach your desired consistency (you’re looking for a nice “saucy” pasta that’s not too thick and not too watery). Leave on low heat while you cook the scallops, adding more of the reserved pasta water if the mixture thickens while it sits.
  5. Pat the scallops dry with a paper towel and sprinkle them with the remaining ½ teaspoon salt. Heat the oil in a large skillet over high heat; when the oil is shimmering and almost smoking, add the scallops in a single layer. Cook until they are golden brown and just cooked through—about 2 minutes per side.
  6. Divide the pasta onto four plates and serve it topped with the scallops and a sprinkle of the Spicy Breadcrumbs.


  • The Spicy Breadcrumbs add great texture along with a little kick; they can be made ahead of time and stored in the fridge—or even frozen—until you’re ready to use them.
  • Panko is bigger than regular store-bought breadcrumbs; I prefer it as it adds a lot more texture. However, if you don’t have panko, you can use any leftover bread you have, pulsing it in the food processor to create panko-like pieces of bread.
  • Although this recipe creates a rather elegant meal, it comes together pretty quickly. To speed things up even more, chop your asparagus instead of shaving it.
  • You should be able to find shelled edamame in your supermarket’s freezer section. And it doesn’t need to be thawed before using it here—you can add it to the pan in frozen-form, just making sure to cook it until it is warmed through.
  • The paprika and parsley elevate the flavor of the breadcrumbs, but in a pinch you can replace these with cayenne and salt.
: @NikkiDinki

: @NikkiDinkiCooking

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