Garlic Butter Shrimp Scampi Pasta and Asparagus Recipe
Ingredients
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 cloves garlic, , minced
- 2 small shallots, , diced
- 1 ½ pounds shrimp, , peeled and deveined (Don't throw away the shells, wash them to make a shrimp stock)
- 1 lemon, , juiced + zested (1 lemon = 3 tablespoons of lemon juice)
- a pinch of red pepper flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup dry white wine or wine shrimp stock or broth, (see additional info below)
- 1 pound asparagus, , wash and remove the ends, cut into 1-2 inch lengths
- ½ pound uncooked pasta
- ¼ cup parsley leaves, , chopped
- ⅔ cup grated Parmigiano-Reggiano
To Make a Shrimp Stock
- 1 ½ cups Dry White Wine
- Shrimp Shells
Instructions
- Cook the pasta in salted boiling water until tender but still firm. Remove from the heat and drain well. Reserve about ⅓ cup of cooking water.
- To make a shrimp stock: In a small pot, over medium-low heat, add the washed shrimp shells and 1 ½ cups white wine. Simmer for about 5 minutes, strain and then discard the shells. Reserve the stock (about ¾ cup).
- In a bowl, combine the lemon juice, lemon zest, red pepper flakes, salt/pepper and shrimp. Set aside.
- Heat the oil and butter in a large skillet pan over medium heat. Add garlic and shallots, cook until fragrant for about 1 minute. Add the shrimp to the pan and continue to cook for about 2 minutes or until they turn pink. Transfer to a bowl.
- Add the marinade sauce to the pan, add white wine or shrimp wine stock, pasta cooking water and asparagus into the skillet. Bring to a simmer for about 2-3 minutes.
- Add cooked pasta, shrimp and parsley to the pan. Toss to combine. Adjust seasoning with salt and pepper, to taste.
- Remove from heat and serve immediately with grated Parmigiano-Reggiano.
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