Shrimp Scampi & Asparagus Pasta
Shrimp Scampi & Asparagus Pasta. A shrimp pasta that’s perfect for serving around the holidays. It’s herby, lemony, and spicy all in one. It’s loaded with lots of fresh asparagus and jumbo shrimp. And it’s kind of got that fancy flare to it which makes it the perfect holiday pasta dish…maybe Christmas Eve seven fishes?! Or maybe I am getting ahead of myself?! But either way it’s so delicious and you guys need to try this !!
I am totally in the holiday sprint, so this pasta is giving me major Christmas Eve seven fishes dinner vibes. I know it’s early and we haven’t even made it to thanksgiving yet…but it’s never too early to start planning menus, am I right?!
But regardless of Christmas and the seven fishes…this pasta is super delicious. So, if you’re having a shrimp scampi craving make this because basically think, shrimp scampi but in pasta form. It’s the perfect combination of herby, lemony, and spicy. And it’s just the right amount of fancy to bring to the holiday table.
I know it’s early, but I am also so excited to get started with planning our seven fishes dinner. It’s always such a fun menu to plan and I can’t wait to see what we come up with for this year….but first the thanksgiving menu !! It is coming so so soon you guys, so keep an eye out because we are so excited to share it !!
And finally happy Wednesday guys, we’re halfway through the work week and this pasta is how we celebrate !!
Ingredients
4 tablespoons olive oil
1 pound jumbo shrimp; peeled and deveined
salt and pepper
1 chopped shallot
1 chopped garlic clove
1 pound asparagus; chopped into 1 inch pieces
red pepper flakes
4 tablespoons butter
1 lemon; juiced and zested
1/2 cup white wine
3 sprigs fresh thyme leaves
2 tablespoons fresh oregano
1/4 cup chopped parsley
1 pound fettuccine or linguine
Directions:
Heat the olive oil in a large skillet. When shimmering, add the shrimp. Season with salt and pepper. Cook for 2 - 3 minutes per side. Remove from skillet and set aside.
To the same skillet, add the shallot and garlic. When the garlic sizzles, add the asparagus and more olive oil if needed. Sauté for a few minutes. Add the butter, red pepper, lemon juice, lemon zest, and wine. Bring to a boil. Add the thyme and oregano and simmer for a few minutes.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta and shrimp to the skillet, tossing to combine. Add the parsley and cooking water as needed.
