A certain someone wanted shrimp scampi for dinner. I found a recipe for Shrimp Scampi with Angel Hair Pasta. The original recipe used white wine, to which said certain someone is allergic. So I tweaked the recipe to include asparagus (I need my veggies) and to exclude the white wine. I served a side salad of arugula with a lemon vinaigrette along with the pasta.
Shrimp Scampi with Asparagus and Angel Hair Pasta
- 1 lb store bought angel hair pasta
- Olive oil
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 lemon juice and ½ lemon zested
- 1 tablespoon butter
- ¼ cup chopped parsley
- 1 bunch asparagus, cut into thirds
- Grated parmesan
Preheat oven to 400 degrees. Toss asparagus and 2 cloves of minced garlic with a tablespoon of olive oil and a pinch of salt in a roasting pan. Roast until tender, about 20 minutes.
Cook the pasta according to directions. Reserve two ladles of pasta cooking water. Drain pasta and set aside.
Heat a large skillet over medium high heat. Add about a tablespoon of olive oil. Once the olive oil is hot, add the shrimp and cook for three to five minutes on each side. Set aside. Add the remaining minced garlic and the red pepper flakes, sauté until fragrant. Add the lemon juice and the reserved pasta cooking water and raise the heat to high. Cook for two minutes and add the butter. Toss the pasta and the chopped parsley in the pan with the sauce. Add lemon zest and salt to taste. Remove from heat and transfer to serving plate. Top with the shrimp and asparagus. Garnish with grated parmesan.