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.
Mad Hungry, May 2011
- 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
- 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.
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