No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • yield: Serves 6

advertisement

advertisement

Ingredients

  • 1/2 pound asparagus, sliced on a bias into 2-inch pieces
  • 1 pound pasta, conghiglie rigate (shell-shaped)
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 5 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/3 cup white wine
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh parsley leaves

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Mad Hungry, May 2011

Related Topics

advertisement

advertisement

Reviews (2)

  • susankellen 12 May, 2014

    Excellent.

  • MountainGirl70 23 May, 2011

    My husband absolutely LOVES this recipe! We may be eating it once a week for awhile!