Easy recipe for shrimp scampi with asparagus and tomatoes.
Course Entree
Cuisine Italian
Prep Time 8 minutesminutes
Cook Time 12 minutesminutes
Servings 6
Calories 411kcal
Author Robin Gagnon
Ingredients
1bunchasparagusapprox 10 oz.
3tbsbutter
2tbs.olive oil
2clovesof garlicminced
1 ½teaspoongingerfreshly grated
1 ½cupssmall heirloom tomatoescut larger ones
1poundraw shrimppeeled and deveined
2tbslemon juice
¼cupwhite wine
12ozdry pastapreferably spaghetti or linguini
Instructions
Put salted water on for pasta, and cook to al dente while performing other steps.
Cut woody ends off asparagus, then diagonally slice the spears.
Place butter and oil in skillet over med-high heat, once melted add the asparagus and reduce to medium. Saute for 2 minutes, then add the garlic and ginger, saute an additional minute.
Add the tomatoes and cook stirring regularly until the skins have split and tomatoes are hot through.
Add the shrimp, lemon and wine, saute until shrimp is just about cooked, then add the cooked and drained pasta. Toss over heat, until well coated and everything is evenly distributed.