1. Bring a large pot of water to a boil over high heat. When water boils, stir in a tablespoonful of salt. Add linguine and cook until almost al dente, about 7 minutes. Add the peas to the pot and cook 2 more minutes. Drain.
2. While pasta cooks, prepare the shrimp and vegetables. Place shrimp in a colander and rinse with cold water, tossing occasionally, until they are thawed, about 6 minutes. Pat the shrimp dry with a paper towel, then season with salt and red pepper flakes.
3. Heat 2 Tbsp. of the oil in a large stockpot or Dutch oven over high heat. Add 1 tsp. of the garlic and all the shrimp and cook, stirring, until shrimp are pink and firm, about 6 minutes. Transfer shrimp and accumulated juices to a plate and set aside.
4. While shrimp cook, chop asparagus and bell pepper into 1-inch pieces. Mince the shallot and grate the zest from the lemon. Heat remaining 1 Tbsp. oil over medium-high heat in the same pot used for the shrimp. Add remaining 1 tsp. garlic, shallot, and lemon zest and cook for 1 minute. Add asparagus and bell pepper and saute, stirring, until they begin to soften, about 4 minutes. Add 1 cup of the vegetable broth and bring to a simmer. Reduce heat and simmer while pasta finishes cooking. Chop basil leaves and chives and set aside.
5. Add linguine and peas to the pot. Add shrimp and juices. Toss over low heat for 1 to 2 minutes. If needed, add some reserved broth. 6. Transfer to a serving platter and sprinkle with chopped basil and chives. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2015