Shrimp Scampi Pasta With Asparagus

Shrimp Scampi Pasta with Asparagus

This flavorful dish combines succulent shrimp, crisp asparagus, and a light and garlicky sauce over pasta for a satisfying and quick meal.

Ingredients:

• 1/2 pound pasta (spaghetti, fettuccine, or linguine work well)
• 1 pound asparagus, trimmed and cut into 1-2 inch pieces
• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound large shrimp, peeled and deveined
• 1 1/4 teaspoons fine sea salt, divided
• 1/4 teaspoon black pepper, ground
• 1 tablespoon grated lemon zest
• 1/4 cup fresh lemon juice
• 1/3 cup fresh parsley, chopped
• Freshly grated parmesan cheese, for serving

Cooking Guide:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, until al dente (slightly firm to the bite). Reserve about 1 cup of the pasta water before draining.

2. Sauté the Asparagus: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the asparagus and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sauté for 5 minutes, or until crisp-tender, stirring occasionally. Transfer the asparagus to a plate.

3. Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Add the shrimp in a single layer and season with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook for 1-2 minutes per side, or until the shrimp are pink and opaque. Don’t overcook them!

4. Make the Sauce: Remove the shrimp from the pan and set aside. Add the lemon zest, lemon juice, and parsley to the pan and stir to combine. Bring the sauce to a simmer and scrape up any browned bits from the bottom of the pan.

5. Combine and Serve: Turn off the heat and return the cooked pasta, asparagus, and shrimp to the pan. Toss everything together to coat in the sauce. Add some reserved pasta water (a tablespoon at a time) if the mixture seems dry.

6. Serve: Plate the pasta and garnish with freshly grated parmesan cheese and additional chopped parsley, if desired.

Tips:

• For extra flavor, marinate the shrimp in a mixture of olive oil, lemon juice, garlic, and a pinch of salt and pepper for 15 minutes before cooking.
• If you don’t have fresh parsley, you can substitute 1 tablespoon of dried parsley.
• This dish is best served immediately. However, if you need to make it ahead of time, you can cook the pasta and asparagus separately and then reheat them together with the shrimp and sauce just before serving.
• Feel free to adjust the amount of red pepper flakes to your desired level of spice.
• For a richer sauce, you can add a splash of dry white wine along with the lemon juice.