This easy Shrimp, Asparagus and Tortellini in Lemon-Dill Scampi Sauce was inspired by the bounty of spring, and the fresh flavors of summer soon to come. Asparagus is ridiculously inexpensive right now, and I got a fantastic deal on some frozen wild American shrimp a couple weeks ago, so the combo sort of matched itself up. Dill is one of my favorite go-to herbs for spring and summer dishes, especially when seafood is involved.
- 8 oz. dry cheese tortellini or 4 serving equivalent in fresh or frozen
- 1 tbsp olive oil
- 1/2 tbsp butter
- 2 large cloves of garlic
- 1 bunch asparagus
- 1/2 - 3/4 pound of raw wild shrimp shelled & deveined
- 1/2 zest & juice a lemon
- 1/4 tsp Kosher salt
- 1/3 cup fresh dill chopped
- 1/4 cup white wine
- Put pot of water on for tortellini. Cook them al dente according to package directions.
- Put oil and butter in large non-stick skillet over medium heat.
- Crush & mince the garlic and slice the asparagus on the diagonal, add to them pan and saute until asparagus is about 3/4 cooked.
- Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy of cooked through, add the cooked tortellini and stir to mix evenly, then remove from heat.
- Dish can be served warm with lemon or grated cheese, or cold with lemon and a little olive oil.
The cooking instructions above are for typical thickness asparagus and 16-24 shrimp. If you have smaller shrimp or thicker asparagus you may want to wait until the asparagus is pretty much done, before adding the shrimp.