Roasted Shrimp + Asparagus Scampi with Pasta Recipe
By Julia Turshen
Secret, secret, this scampi's got a secret! Chef and culinary author Julia Turshen's buttery, lemony shrimp & asparagus scampi has a lightning-fast shortcut that'll get dinner on the table stat. Instead of sautéing shrimp and asparagus on the stovetop, you throw everything on a sheet pan, drizzle it with some olive oil and a splash of wine, and pop it under the broiler for five minutes. Seriously—just five minutes. Pair it all with some Sofia Wine Rosé, and let the spring vibes flow. ️
Prep time: 5 min
Cook time: 20 min
- 1 1/2pounds shrimp
- 1pound asparagus, tough ends discarded, cut into 1-inch pieces
- 3tablespoons extra-virgin olive oil
- 4garlic cloves, minced
- 1/2teaspoon red pepper flakes (optional)
- 1teaspoon kosher salt
- 1/4cup dry white wine or rosé (or water)
- 2tablespoons unsalted butter, melted
- The juice and zest of 1 lemon, plus extra lemon wedges for serving
- 1large handful Italian parsley leaves, finely chopped
- 1pound spaghetti, cooked until al dente
- Preheat your broiler to high and position your oven rack so that it’s about 6 inches from the broiler.
- Place the shrimp and asparagus on a sheet pan and drizzle with the olive oil. Sprinkle with the minced garlic, red pepper flakes (if using), and salt and use your hands to mix everything together. Spread the shrimp and asparagus in an even layer and pour the wine over them.
- Broil the mixture, stirring once while it cooks, until the shrimp are pink and firm to the touch and the asparagus is tender, about 5 minutes all together.
- Drizzle the butter and the lemon juice over the shrimp and asparagus, and sprinkle with the lemon zest and parsley. Use two spoons to toss everything together.
- Transfer the scampi and all of the sauce to a large serving bowl along with the spaghetti. Stir well to coat the spaghetti with the sauce. Serve immediately while warm along with lemon wedges for squeezing over.