Recipe courtesy of Linda Gassenheimer

Shrimp Scampi with Roasted Asparagus

  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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, recipe follows

Italian Greens, recipe follows

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

Directions

  1. 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 among 4 plates and serve Roasted Asparagus and Italian Greens.

Roasted Asparagus:

  1. 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:

  1. Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.
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