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Move over Bubba, DCDishes is about to tell you a little something about Shrimp Scampi! If you haven’t figured it out by now, or read any of my other posts, I love seafood. Shrimp used to be a dish I would avoid like the plague. I was such a weirdly picky eater as a child and every few months I’m finding more and more foods and flavors I would staunchly decline are actually a delight. This whole time I have been missing out, but better late than never, right? Luckily for me, shrimp was an early rediscovery and I haven’t turned back since.

The best shrimp is shrimp that’s on sale. What can I say? A girl loves a good bargain! Truth be told, I’m not a fan of doing all the prep work required for wild caught shrimp. The peeling, the deveining – it’s all too much for me.  Luckily my local grocery store had a little bit of a sale on peeled and deveined shrimp. Maybe because they were reaching an offseason, but let’s be honest- I wasn’t going to ask questions. Instead, I bought a little more shrimp for this fun, flavorful, and easy one-pot shrimp scampi!

Initially, I wanted this dish to be so simple. I really would have been fine with no veggies added at all. The choice to try a recipe that had a little something more was a good one. I had never had asparagus in a scampi dish and I’ve had a lot of variation when it comes to shrimp scampi dishes. This was maybe my second time making shrimp scampi, and from what I remember of the last dish, it wasn’t that tasty. This scampi with tomato and asparagus left me more than satisfied, so much so it’s now on my blog! Give it a try- I’m sure you won’t regret it.

Shrimp Scampi with Asparagus and Tomatoes

What You Need:

  • 1 pounds angel hair pasta
  • 4 Tbs unsalted butter
  • 2 Tbs extra-virgin olive oil, plus extra for drizzling
  • 2 Tbs minced garlic, more or less to taste
  • 1/2 tsp crushed red pepper flakes
  • 1.5 lb shrimp, peeled and deveined
  • salt and freshly ground pepper
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 3 tablespoons finely chopped parsley leaves
  • 10 thin stalks of fresh asparagus, cut into 2” pieces
  • 1/2 cup chopped tomatoes, seeds removed
  • Grated Parmesan, if desired

Instructions:
Click here to Cook With Me!

  • Cook pasta according to instructions on the package. While the pasta cooks, prepare the shrimp, if necessary.
  • In a large skillet melt 2 Tbs butter and 2 Tbs of olive oil in a large skillet over medium-high heat.
  • Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture.
  • Cook the shrimp for about 2 minutes on each side, until they have turned pink.
  • Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
  • Add the wine, lemon juice, and asparagus to the pan and bring to a boil, then add the remaining 2 TBS of butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
  • Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with olive oil if desired.
  • Sprinkle with grated Parmesan to serve.

Cook With Me:

  • Cook pasta according to instructions on the package. While the pasta cooks, prepare the shrimp, if necessary.
  • In a large skillet melt 2 Tbs butter and 2 Tbs of olive oil in a large skillet over medium-high heat.
  • Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture.
  • Cook the shrimp for about 2 minutes on each side, until they have turned pink.
  • Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
  • Add the wine, lemon juice, and asparagus to the pan and bring to a boil, then add the remaining 2 TBS of butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
  • Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with olive oil if desired.
  • Sprinkle with grated Parmesan to serve and enjoy!

Inspired by this recipe.

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