Argentinian Shrimp Scampi with Linguine and Roasted Asparagus

Succulent Argentinian shrimp quickly sautéed in a vibrant garlic-lemon butter sauce with a hint of spice, served over perfectly cooked linguine and alongside tender roasted asparagus for a complete and robust weeknight meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.82/serving

Dietary

• Pescatarian
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• classic
• sauté
• fresh

Ingredients

• 1 pound Argentinian red shrimp (peeled, deveined, tails on or off)
• 8 ounce linguine
• 1 pound asparagus (woody ends trimmed)
• 3 tablespoon olive oil
• 2 tablespoon unsalted butter
• 4 clove garlic (minced)
• 0.25 cup dry white wine
• 0.5 lemon (zested and juiced)
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh parsley (chopped)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Bring a large pot of salted water to a rolling boil for the linguine.
2. Toss the asparagus with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for 10-12 minutes, until tender-crisp.
3. While the asparagus roasts and water boils, add the linguine to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
4. While the pasta cooks, pat the Argentinian red shrimp dry. Season with 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
5. In a large skillet, heat the remaining 2 tablespoons of olive oil and unsalted butter over medium-high heat. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
6. Add the seasoned Argentinian red shrimp to the skillet and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
7. Remove the shrimp from the skillet and set aside. Pour the dry white wine or chicken broth into the hot skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
8. Stir in the lemon zest and lemon juice. Return the cooked shrimp to the skillet. Drain the cooked linguine and add it directly to the skillet with the shrimp and sauce, tossing to combine. Stir in the chopped fresh parsley.
9. Serve the Argentinian Shrimp Scampi and linguine immediately, topped with more fresh parsley if desired, and with the roasted asparagus on the side.

Nutrition (per serving)

• Calories: 520
• Protein: 34.5 g
• Carbohydrates: 48 g
• Fat: 22.1 g
• Fiber: 5 g
• Sodium: 680 mg
• Saturated Fat: 6.8 g
• Sugar: 3.2 g
• Cholesterol: 240 mg