LEMONY SHRIMP SCAMPI WITH ASPARAGUS RECIPE - (4.1/5)
Provided by Rhonda7447
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
- For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
- Transfer to a large bowl and serve.
SHRIMP SCAMPI WITH ASPARAGUS
Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.
Provided by Martha Stewart
Categories Food & Cooking
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.
GARLICKY LEMONY SHRIMP SCAMPI
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
- Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.
LEMONY QUINOA
Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.
Provided by Mirelle B
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
- In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
- Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 21.4 g, Fat 4.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.7 g, Sodium 74.2 mg, Sugar 0.9 g
SHRIMP QUINOA
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g
ASPARAGUS SHRIMP LINGUINE
My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges
LEMONY SHRIMP SCAMPI
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
- Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
- Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g
GARLIC SHRIMP WITH ASPARAGUS AND LEMON
This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Place shrimp on paper towels and dry very well.
- Sprinkle shrimp with a bit of the pepper.
- Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
- Cut lemon in half and juice it into a small dish, removing seeds.
- Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
- Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
- Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
- Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
- Reduce heat to medium-low and add garlic, stirring for 30 seconds.
- Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
- Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
- Stir cornstarch with 1 Tbsp water and stir into the pan.
- Add shrimp back to the pan and cook another 1-2 minutes until done.
- Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.
LEMONY SHRIMP 'N' ASPARAGUS
From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
LEMON PEPPER SHRIMP SCAMPI WITH SAUTEED ASPARAGUS
The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!
Provided by JackieOhNo
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
- Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
- Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
- Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.
Nutrition Facts : Calories 445.6, Fat 12.8, SaturatedFat 5.3, Cholesterol 276.6, Sodium 708.4, Carbohydrate 38.9, Fiber 3.8, Sugar 2.4, Protein 43
LEMONY QUINOA AND ASPARAGUS WITH SHRIMP SCAMPI
Steps:
- Adjust the oven rack to the center position, place an ovenproof serving dish on rack, and heat the oven to 200 degrees. In a large nonstick saute pan set over medium heat, heat 2 tablespoons of oil and 1 tablespoon of butter. Add the onion and cook until soft, about 5 minutes. Add the quinoa and cook, stirring constantly, until quinoa smells toasty, about 4 minutes. Add 2 3/4 cups of water and 1 teaspoon of salt, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is just tender, about 12 minutes. Off heat, sprinkle the asparagus over the quinoa, replace the cover, and set pan aside until quinoa has absorbed all of the liquid and the asparagus is tendercrisp, about 12 minutes. Add the lemon zest and juice, season with black pepper and additional salt, if desired, and stir. Transfer the quinoa to the warmed serving dish, spread it out to make a bed, and place in the oven to keep warm. Wipe out the saute pan with a paper towel, add 1 tablespoon of oil, and set over high heat. When the oil just begins to smoke, add half of the shrimp and cook, without moving, until they begin to turn opaque, about 1 minute. Quickly turn the shrimp and cook until fully opaque, about 45 seconds longer, and transfer to a bowl. Add the remaining 1 tablespoon of oil to the pan, and repeat the process to cook the remaining shrimp. Add the remaining 2 tablespoons of butter to the pan, place over medium-low heat, and when the butter has melted, add the garlic and cook, stirring constantly, until fragrant, about 45 seconds. Add the wine and a pinch of cayenne and stir to blend. Return the shrimp and any accumulated juices to the pan, add the parsley, season with salt to taste, and stir to combine. Remove the serving dish from the oven, pour the shrimp and its juices over the bed of quinoa, and serve at once.
SHRIMP SCAMPI PASTA WITH ASPARAGUS RECIPE
Provided by mmflagg
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE
This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.
Provided by Steph Loaiza
Categories Main Course
Time 34m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil over medium-high heat.
- Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
- Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
- Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
- While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
- Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
- Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
- Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
- Top with freshly grated Parmesan cheese and enjoy!
Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
- Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
- In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
- Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
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