Description
A simple and delicious shrimp scampi recipe featuring fresh veggies and a zesty lemon-butter sauce. Ready in just 30 minutes!
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 1/2 medium white onion, chopped
- 2 cups chopped asparagus
- 4 garlic cloves, minced
- 8 oz. pasta, any kind
- 1 cup halved cherry tomatoes
- 1 cup frozen peas
- 4 tablespoons butter
- Juice of one lemon
- Salt and pepper, to taste
- 4 cups thawed precooked jumbo shrimp
- Zest of one lemon
- 1/2 cup fresh basil, chopped
- 1/4 cup shredded parmesan (optional)
Instructions
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil.
- When the oil is fragrant, add the onion and sauté for 2-3 minutes. Stir in the asparagus, cherry tomatoes, and garlic. Cook until the onion is translucent and the asparagus is tender but not mushy, about 4-5 minutes. Remove the vegetables from the pan and set aside in a bowl.
- Bring 4 quarts of water to a boil. Add the pasta and cook until al dente, 7-11 minutes. One minute before the pasta is done, add the frozen peas to the boiling water. Drain the pasta and peas in a colander and set aside.
- In the same sauté pan, heat the butter and remaining 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is fragrant, add the shrimp. Season with salt, pepper, and lemon juice. Cook for 1 minute.
- Return the cooked vegetables to the pan with the shrimp. Mix everything together and cook for an additional 3-5 minutes over medium heat.
- Remove from heat. Toss the cooked pasta and peas with the shrimp and vegetable mixture. Add lemon zest, fresh basil, shredded parmesan (if using), and additional salt and pepper to taste. Serve immediately.
Notes
Parmesan cheese is optional and not included in the nutrition information.
For added flavor, garnish with extra lemon zest or red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 473 kcal
- Sugar: 9 g
- Fat: 18 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 35 g