6 April, 2017
Shrimp Scampi Pasta with Asparagus
Shrimp Scampi Pasta with Asparagus
Servings: 4 servings
Calories: 535kcal
Ingredients
- 1/2 lb spaghetti cooked with 1 Tbsp salt + 1 Tbsp olive oil
- 1 lb asparagus rinsed, or 1 bundle
- 1 Tbsp butter divided
- 1 Tbsp olive oil divided
- 4 cloves garlic minced (about 1 1/2 Tbsp)
- 1 lb large shrimp peeled and deveined (16-20 or 21-25 count)
- Salt and Pepper
- 1/4 cup lemon juice freshly squeezed, from 1 large or 2 small lemons
- 1/3 cup parsley finely chopped
- 1 Tbsp lemon zest grated
- Grated parmesan to serve
Instructions
- Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
- Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds.
- Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
- In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
- Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
Notes
I added some portabello mushrooms and it was delicious! Just saute the mushrooms with the asparagus!
Nutrition
Calories: 535kcal | Carbohydrates: 50g | Protein: 44g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 1349mg | Potassium: 540mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1613IU | Vitamin C: 26mg | Calcium: 534mg | Iron: 6mg
2 thoughts
Looks yummy! Wendy wants me to make this for her. She asked if I was able, and I said I can make anything with a recipe to follow!
This is a delicious recipe…and offers plenty of versatility with your veggies! Let me know how you like it!