Lemon and White Wine Shrimp Scampi with Asparagus recipe

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Ingredients

3 tablespoons olive oil, divided
1 (16 ounce) package linguine pasta
1 onion, chopped
3 cloves garlic, minced, or to taste
4 lemons, juiced, or more to taste
1 pound asparagus, cut into pieces
1 ½ cups dry white wine
1 pound small shrimp, peeled and deveined
1 (4 ounce) jar capers
1 pinch Italian seasoning, or to taste
salt and pepper to taste
1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

492.8 calories
carbohydrate: 72 g
cholesterol: 115.8 mg
fat: 9.9 g
fiber: 8.9 g
protein: 26.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 744.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water and 1 tablespoon olive oil to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

  2. Heat remaining 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onion, cook and stir until softened and translucent, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in juice of 2 lemons and stir well. Add asparagus, cook until softened, 2 to 3 minutes. Pour in white wine. Reduce heat, simmer until thickened and reduced, 5 to 7 minutes. Stir in shrimp, cook until they are bright pink on the outside and the meat is opaque, 4 to 5 minutes.

  3. Mix in remaining lemon juice and capers until you have reached your desired flavor. Season with Italian seasoning, salt, and pepper.

  4. Toss cooked pasta with sauce. Serve topped with Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

Bright and fresh shrimp scampi pasta with wine and lemon juice! Sometimes I just throw the asparagus right in with it because it comes out so good! I've tried several white wines with this, but my favorite flavor is with a Sauvignon Blanc. You can also make this with scallops and thin spaghetti.

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