Preheat oven to 400 degrees. Place shrimp on a large baking sheet and toss with olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread in a single layer and roast for 4-6 minutes, or until just pink and no longer opaque. Set aside.
Bring a large pot of salted water to a boil. Add pasta and cook for 9 minutes. Add asparagus and cook 2 additional minutes. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
While the pasta cooks, melt butter in a large skillet over medium heat. Add the scallions, lemon zest, and garlic and sauté 1 minute. Add lemon juice and cook until liquid is almost evaporated.
Whisk together the milk and eggs until very well combined. Remove skillet from heat. Slow pour in the milk-egg mixture, whisking continually. Return pan to heat and cook, stirring constantly, until the sauce thickens slightly, about 4 minutes. Stir in the dill, remaining 1/2 teaspoon kosher salt, and nutmeg.
Add pasta, asparagus, and shrimp to the sauce. Toss to coat. Cook additional 2 minutes, then serve immediately.
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.