Shrimp Scampi with Pan Roasted Asparagus & Linguine

Oh my, this was good!  We have enjoyed shrimp scampi over home made pasta with a side of Cheddar Bay Drop Biscuits and steamed broccoli, but the addition of asparagus was so good {and easy} we will be enjoying this one a lot more!  If you're feeling fancy, chopped fresh parsley and grated Parmesan cheese is a nice touch, but a week night meal doesn't usually get those fancy touches around here.  Come to think of it, most meals don't get those fancy touches around here!


Shrimp Scampi with Pan Roasted Asparagus & Linguine
recipe by Stella B's Kitchen
printer friendly version

For the Asparagus:
1 pound (about 1 bunch) asparagus, ends snapped off, cut if desired
1/2 Tbsp butter
1/2 Tbsp olive oil
salt & pepper


Heat a pot of salted boiling water for linguine while you begin cooking asparagus and shrimp.


Heat a large skillet over medium, warm butter and oil.  Toss in asparagus and cook covered for a couple minutes, depending upon the thickness of the asparagus, until slightly under-cooked.  {Asparagus will get tossed back in the pan after the shrimp to finish cooking.}  Remove from pan and set aside.


For the Scampi:
3 Tbsp butter
2 Tbsp olive oil
5 large cloves garlic, chopped fine
1/4 cup finely chopped onion
1 pound shrimp, peeled, cleaned and deveined
1/4 cup white wine
Salt & Pepper
Grated Parmesan cheese, optional garnish
Parsley, chopped, optional garnish
lemon wedges, for serving
1/2 pound linguine

Begin cooking pasta in boiling water.  It will take around 8 minutes.


In the same skillet used to cook the asparagus, cook onion and garlic in butter and olive oil over medium low heat until onions are translucent.  Be careful not to burn the garlic.  Add shrimp, cooking on first side until pinking slightly, then flip.  Pour in wine, up to 1/4 cup.  Stir and cook another minute.  Add asparagus back to the dish.  Stir and cover.  Reduce heat to low until pasta is cooked.  Add cooked pasta to shrimp and asparagus along with a little pasta water if more moisture is needed.  Salt and pepper to taste and garnish with parsley and Parmesan cheese.  Serve with lemon wedges.  


Serves 4-6


Don't forget to make these~

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