Shrimp Scampi with Roasted Asparagus

Total Time:
50 min
30 min
20 min

Yield: 4 servings

  • Shrimp Scampi:
  • 4 teaspoons olive oil
  • 12 medium-size garlic cloves, crushed
  • 1 cup dry vermouth
  • 2 cups diced tomatoes
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 1 cup chopped fresh parsley
  • Several drops hot pepper sauce
  • Salt and freshly ground black pepper, to taste
  • Roasted Asparagus:
  • 1 pound fresh asparagus
  • 1 tablespoon, plus 1 teaspoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Italian Greens:
  • 8 cups washed, ready-to-eat, Italian-style salad greens
  • 1 tablespoon, plus 1 teaspoon no-sugar-added oil and vinegar dressing
  • Salt and freshly ground black pepper, to taste
Shrimp Scampi:
  • Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide between 4 plates and serve.

Roasted Asparagus:
  • Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.

Italian Greens:
  • Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.

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