Shrimp Scampi Pasta With Asparagus Video Natashaskitchencom Recipes

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SHRIMP AND ASPARAGUS SCAMPI



Shrimp and Asparagus Scampi image

Make and share this Shrimp and Asparagus Scampi recipe from Food.com.

Provided by Jimijoe 43

Categories     One Dish Meal

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

1/4 cup black truffle oil
1/2 cup sweet butter
1 medium onion, chopped
20 asparagus spears, cut in 1-inch pieces to 3/4 of the way down spear. Discard remainder
2 minced garlic cloves, divided
1 teaspoon dried parsley flakes
1/2 teaspoon cracked black pepper
2 drops liquid smoke
1/8 teaspoon Spanish saffron threads
1 teaspoon dried basil
1 lb medium shrimp
2 cups cooked long-grain rice

Steps:

  • Heat saute pan over medium heat.
  • Add oil and butter.
  • When butter melts, add the next 8 ingredients.
  • Simmer 5-8 minutes.
  • Add shrimp and the other 1 minced clove of garlic.
  • Simmer 5 minutes.
  • Add rice and mix well.
  • Add salt to taste (1/2 tspn).

Nutrition Facts : Calories 611, Fat 33.9, SaturatedFat 20.1, Cholesterol 311.8, Sodium 245.7, Carbohydrate 40, Fiber 3.2, Sugar 3, Protein 36.9

SHRIMP SCAMPI WITH ROASTED ASPARAGUS



Shrimp Scampi with Roasted Asparagus image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

4 teaspoons olive oil
12 medium-size garlic cloves, crushed
1 cup dry vermouth
2 cups diced tomatoes
1 1/2 pounds large shrimp, shelled and deveined
1 cup chopped fresh parsley
Several drops hot pepper sauce
Salt and freshly ground black pepper, to taste
Roasted Asparagus, recipe follows
Italian Greens, recipe follows
1 pound fresh asparagus
1 tablespoon, plus 1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
8 cups washed, ready-to-eat, Italian-style salad greens
1 tablespoon, plus 1 teaspoon no-sugar-added oil and vinegar dressing
Salt and freshly ground black pepper, to taste

Steps:

  • Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide among 4 plates and serve Roasted Asparagus and Italian Greens.
  • Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
  • Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

LEMON PEPPER SHRIMP SCAMPI WITH SAUTEED ASPARAGUS



Lemon Pepper Shrimp Scampi With Sauteed Asparagus image

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

2 teaspoons olive oil
1 lb asparagus spear, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked orzo pasta
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
2 tablespoons unsalted butter, divided
1 teaspoon unsalted butter
1 1/2 lbs jumbo shrimp, peeled and deveined
1/4 teaspoon salt
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

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

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