Description
A quick and flavorful shrimp scampi pasta with asparagus that combines the ocean’s bounty with vibrant greens, perfect for any mealtime.
Ingredients
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 garlic cloves, minced
- ¼ tsp red pepper flakes (optional)
- 1 lb large shrimp, peeled and deveined
- 1¼ tsp fine sea salt, divided
- ¼ tsp ground black pepper, or to taste
- 1 Tbsp lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup fresh parsley, finely chopped
- Freshly grated Parmesan, for serving
Instructions
- Cook the Pasta: Begin by bringing a large pot of water to a boil. Stir in 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghetti according to package directions until it reaches al dente status. Drain the pasta and return it to the pot.
- Cook the Asparagus: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Toss in the asparagus, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Sauté for about five minutes until crisp-tender. Remove the asparagus and set aside.
- Cook the Shrimp: In the same skillet, heat the remaining olive oil and butter. Once melted, introduce minced garlic and red pepper flakes, cooking them for one minute until fragrant. Add the shrimp and season with the remaining salt and black pepper. Cook until the shrimp turns pink and opaque, about one minute per side.
- Combine and Serve: After cooking, turn off the heat. Stir in lemon zest, lemon juice, and parsley. Return both the pasta and asparagus to the skillet, tossing gently to coat everything nicely. Serve immediately with freshly grated Parmesan on top.
Notes
Use a large skillet for sautéing to avoid overcrowding. Adding lemon zest just before serving enhances the aroma and flavor. Experiment with fresh herbs like basil or dill for variations.