Simple Shrimp Scampi with Asparagus
This Simple Shrimp Scampi with Asparagus is one of the most simple and tasty ways to cook a pasta dinner. And the best part? Few ingredients which makes for an easy assembly and clean up. It is the perfect choice for a light and refreshing week night meal!
Carbohydrates 47g
Protein 28g
Fat 14g
Saturated Fat 4g
Fiber 3g
Ingredients
- 8 oz whole grain spaghetti or pasta of choice
- 1 bunch asparagus trimmed and cut into 2″ pieces
- 2 tbsp butter or ghee divided
- 2 tbsp garlic infused olive oil divided (or regular olive oil)
- 5 cloves garlic minced
- 12-16 oz shrimp peeled and deveined
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh lemon juice approximately 1-2 lemons
- 1/4 cup fresh parsley finely chopped (ro 1 1/2 tsp dried parsley)
- 1/2 tbsp grated lemon zest
- shredded parmesan to serve (optional)
- red pepper flakes to serve (optional)
Instructions
- Bring a large pot of water to a boil. Add 1/4 tsp of salt. Cook pasta according to package instructions. Drain pasta, return to pot and cover to keep warm.
- Meanwhile, place a large skillet (I used a cast iron skillet) over medium high heat. Add 1 tbsp olive oil and 1 tbsp butter or ghee. Once butter is melted, add asparagus, 1/4 tsp salt, and 1/4 tsp pepper. Cook uncovered for 5-6 minutes, or until crisp tender, stirring occasionally. Remove from pan and set aside.
- In the same hot skillet, add 1 tbsp olive oil and 1 tbsp butter or ghee. Once butter/ghee is melted, add minced garlic. Sauté, stirring frequently for 1 minute. Add shrimp in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook. This will lead to tough and chewy shrimp.
- Add lemon juice, parsley, and lemon zest to shrimp. Stir to combine. Turn off heat. Add pasta and asparagus to the pan. Toss everything to combine.
- Garnish with grated parmesan and red pepper flakes, if desired. Serve warm.
Notes
*The nutrition figures above are based on one serving and should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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