Anders Bandt

Shrimp Scampi

← Seafood

Ingredients

  • 1/2 pound spaghetti (cooked with 1 tablespoon salt + 1 tablespoon olive oil)
  • 1 pound (or 1 bundle) asparagus, rinsed
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 pound large shrimp, peeled and deveined (16-20 or 21-25 count)
  • Sea salt and pepper
  • 1/4 cup freshly squeezed lemon juice (from 1 large or 2 small lemons)
  • 1/3 cup fresh parsley, finely chopped
  • 1 tablespoon grated lemon zest
  • Grated parmesan to serve

Instructions

  • Bring a large pot of water to a boil, add salt and olive oil and cook pasta according to package instructions until al dente, 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 tablespoon olive oil and 1 tablespoon butter. Add asparagus, season lightly with salt and pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
  • In the same hot skillet, add 2 tablespoons oil and 2 tablespoons butter. Once the butter is melted, add minced garlic and saute, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ΒΌ 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 lemon juice, parsley, 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.