Shrimp Scampi with Asparagus and Tomatoes
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- ¾ pound angel hair pasta
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1½ to 2 tablespoons minced garlic, more or less to taste
- ¼ teaspoon crushed red pepper flakes
- 1 pound shrimp, peeled and deveined
- salt and freshly ground pepper
- ½ cup dry white wine
- juice of ½ lemon
- 3 tablespoons finely chopped parsley leaves
- 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
- ½ - ⅔ cup chopped tomatoes, seeds removed
- Grated Parmesan, if desired
- Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
- In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
- Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
- Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
- Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
- Lightly sprinkle with grated Parmesan to serve.