Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi
Shrimp and Asparagus Tortellini in a Lemon Dill Scampi sauce is perfect for a special dinner.
Cuisine Italian, Seafood
Prep Time 8minutes
Cook Time 17minutes
Author Robin Gagnon
8oz.dry cheese tortellinior 4 serving equivalent in fresh or frozen
2large cloves of garlic
1/2 - 3/4poundof raw wild shrimpshelled & deveined
1/2zest & juice a lemon
1/3cup fresh dillchopped
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.