Description
A delightful shrimp scampi pasta dish featuring tender shrimp, crisp asparagus, and garlic-infused spaghetti, perfect for any occasion.
Ingredients
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 garlic cloves, minced (about 1½ Tbsp)
- ¼ tsp red pepper flakes (optional)
- 1 lb large shrimp, peeled and deveined
- 1¼ tsp fine sea salt, divided
- ¼ tsp ground black pepper, or to taste
- 1 Tbsp lemon zest (from 1 large lemon)
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated Parmesan, for serving
Instructions
- Bring a large pot of water to a boil and season it with salt and 1 tablespoon of olive oil. Cook the spaghetti according to package directions until al dente. Drain and return to the pot, covering to keep warm.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once fragrant, add the asparagus and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Sauté for about 5 minutes, then remove from the skillet and set aside.
- In the same skillet, pour in the remaining olive oil and butter. Stir in the minced garlic and optional red pepper flakes, cooking for about 1 minute until aromatic.
- Add the shrimp in a single layer, seasoning with 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 1 minute per side until pink and opaque.
- Turn off the heat and mix in the lemon zest, lemon juice, and parsley. Add the warm pasta and sautéed asparagus, tossing everything together until coated. Serve immediately with freshly grated Parmesan on top.
Notes
For additional flavor, try using fresh herbs like basil or thyme. Beware of overcooking the shrimp to avoid a rubbery texture.
