Shrimp Scampi with Linguine and Roasted Asparagus

Name: Shrimp Scampi with Linguine and Roasted Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1.25 pound linguine pasta; 1.75 pound shrimp (peeled, deveined); 1.25 pound asparagus (trimmed); 4 tablespoon olive oil; 5 clove garlic (minced); 0.75 teaspoon red pepper flakes; 0.6666666666666666 cup dry white wine; 1 lemon; 0.3333333333333333 cup unsalted butter; 0.3333333333333333 cup fresh parsley (chopped); 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 0.5 cup Parmesan cheese (grated)

Succulent shrimp bathed in a garlicky, lemon-infused sauce with a hint of spice, served over tender linguine alongside perfectly roasted asparagus. A quick, flavorful meal that brings authentic Italian comfort to your table.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $5.04/serving

Dietary

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

Ingredients

1.25 pound linguine pasta
1.75 pound shrimp (peeled, deveined)
1.25 pound asparagus (trimmed)
4 tablespoon olive oil
5 clove garlic (minced)
0.75 teaspoon red pepper flakes
0.6666666666666666 cup dry white wine
1 lemon
0.3333333333333333 cup unsalted butter
0.3333333333333333 cup fresh parsley (chopped)
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
0.5 cup Parmesan cheese (grated)

Instructions

Preheat oven to 400°F. Cook linguine according to package directions. Before draining, reserve 1 cup of pasta cooking water.
Toss 1 1/4 pounds asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 10-12 minutes, until tender-crisp.
While asparagus roasts, pat 1 3/4 pounds shrimp dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 5 cloves minced garlic and 3/4 teaspoon red pepper flakes; sauté for 1 minute until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Remove shrimp from the skillet. Deglaze the pan with 2/3 cup dry white wine, scraping up any browned bits. Squeeze juice from 1 lemon (approximately 1/3 cup) into the skillet and add 1/3 cup unsalted butter.
Whisk until butter is melted and sauce is emulsified. Add the cooked linguine to the skillet, along with the cooked shrimp and 1/2 teaspoon salt. Toss to coat, adding reserved pasta water if needed for desired consistency.
Stir in 1/3 cup fresh chopped parsley. Serve scampi immediately with roasted asparagus. Optionally, sprinkle with 1/2 cup grated Parmesan cheese.

Notes

Leftovers can be stored in an airtight container for 1-2 days, though fresh pasta and shrimp are best enjoyed immediately. If reheating, gently warm on the stovetop with a splash of broth or water.

Nutrition (per serving)

Calories: 793
Protein: 43.9 g
Carbohydrates: 85.8 g
Fat: 24.8 g
Fiber: 5.2 g
Sodium: 700 mg
Saturated Fat: 8 g
Sugar: 0.8 g
Cholesterol: 360 mg