Lemon And White Wine Shrimp Scampi With Asparagus Food

SHRIMP SCAMPI WITH ASPARAGUS

Steps:

• 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.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

LEMON RISOTTO WITH SHRIMP

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

LEMON AND WHITE WINE SHRIMP SCAMPI WITH ASPARAGUS

Steps:

• 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.
• 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.
• Mix in remaining lemon juice and capers until you have reached your desired flavor. Season with Italian seasoning, salt, and pepper.
• Toss cooked pasta with sauce. Serve topped with Parmesan cheese.

GARLIC SHRIMP WITH ASPARAGUS AND LEMON

Steps:

• Place shrimp on paper towels and dry very well.
• Sprinkle shrimp with a bit of the pepper.
• Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
• Cut lemon in half and juice it into a small dish, removing seeds.
• Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
• Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
• Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
• Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
• Reduce heat to medium-low and add garlic, stirring for 30 seconds.
• Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
• Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
• Stir cornstarch with 1 Tbsp water and stir into the pan.
• Add shrimp back to the pan and cook another 1-2 minutes until done.
• Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

LEMON GARLIC WHITE WINE SHRIMP FETTUCCINE PASTA

Steps:

• Cook the fettuccine according to manufacturer's instructions.
• While the pasta is cooking, heat butter and olive oil in a medium pan set over medium heat. Once butter is melted, whisk in flour. Cook, whisking constantly, for one minute. Slowly add the white wine, whisking until thickened. Add the milk and whisk until combined. Cook over low heat for 3 minutes, whisking frequently. Remove from heat and stir in cheese until melted. Season with salt and pepper.
• To make the shrimp, heat the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp, lemon juice, salt, red pepper flakes and black pepper. Sauté for 5 to 6 minutes, or until shrimp is cooked through. Toss together pasta, sauce and shrimp. Garnish with parsley and enjoy!

LEMON SHRIMP PASTA IN GARLIC WHITE WINE SAUCE

Steps:

• In a large pan, add butter, oil and heat it for a minute on high flame and then reduce the flame to medium.
• Now add chopped garlic and chili flakes. Let them crackle for 10 seconds.
• Now, add the shrimp, Italian seasoning and let them cook for 3-4 minutes (saute in between).
• Once the shrimps are fully cooked, Transfer them to a large plate.
• In the same pan, add the butter, oil and let it heat for a minute.
• Add crushed garlic, stir 3-4 times and then discard the garlic.(This will flavor the sauce with garlic without giving it an over-powering garlic flavor) BUT (You may keep the garlic as per your choice and proceed with next step).
• Add the All-Purpose flour and saute for 2 minutes (over medium flame to prevent from burning).
• Once the flour is cooked, add the broth and wine.
• Whisk everything and reduce the flame to low.
• Bring this to a boil once and add the cream.
• Whisk everything and let this cook for 1-2 minutes over medium-low heat.
• Add the cooked shrimp, lemon juice and seasoning.
• Stir everything carefully and mix.
• Now add the pasta and give it a quick mix (I like to use tongs to mix everything here).
• Let this cook for 2-3 minutes and then turn off the heat.
• Transfer to a serving dish and top with fresh cilantro, chili flakes and add some lemon juice on top (if you are using any garnish).
• Serve immediately and enjoy.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
• Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
• Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

GARLICKY LEMONY SHRIMP SCAMPI

Steps:

• Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
• Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.

SHRIMP SCAMPI

Steps:

• 1. Cook pasta according to box instructions
• 2. Heat 2 tablespoons butter and 1 tablespoon olive oil in large skillet over medium heat. Add shrimp in a single layer. Cook 1 1/2-2 minutes per side or until cooked through. Remove shrimp to plate cover and keep warm.
• 3. Add 1 tablespoon butter and 1 tablespoon olive oil to pan over medium heat. Add asparagus and cook until crisp tender stirring frequently; approximately 4-5 minutes. Add garlic and cook 1 minute; stirring constantly. Add grape tomatoes cooking for 30 seconds; stirring several times. Add the wine and cook for 1 minute letting it reduce some.
• 4. Add the shrimp back to the skillet, along with the lemon juice, parsley and crushed red pepper. Warm for a little less than 1 minute while you salt and pepper to taste. Serve over cooked angel hair pasta with fresh grated Parmesan Cheese.