This is our take on classic shrimp scampi. It's just as delicious but a little bit healthier than traditional scampi: less butter and a nice portion of green veggies!
We used a simple Viognier with this dish -- it is bold, floral and has a mild citrus flavor. However, we're firm believers that you should never cook with a wine you wouldn't drink, so chose your own dry white and have a glass or two with dinner.
What you'll need:
-1/2 lb. shrimp (uncooked, peeled and deveined)
-about 10 asparagus stalks, chopped into 1 inch segments
-1/2 lb. fresh linguine (get it in your grocer's refrigerated section -- so much better than boxed)
-1/2 onion, chopped
-2 garlic cloves, minced
-1/8 cup parmesan cheese
-3/4 cup dry white wine
- 1 tbsp. butter
-1 tbsp. olive oil
-1 tbsp. red pepper flakes
-1/2 lemon, sliced thin
-salt and pepper to taste
What to do:
Bring a pot of water to a boil and cook pasta al dente. Drain.
Melt the butter in a large saucepan on low. Add garlic and onion and raise heat to medium. After about 5 minutes, add shrimp and olive oil. Stir continuously until shrimp begins to turn pink.
Turn heat to high and add wine. Once boiling, reduce heat and add asparagus, parmesan, red pepper flakes and a few lemon slices. Continue to stir for 5-10 minutes or until sauce thickens slightly. Add pasta and toss.
Use remaining lemon slices and additional parmesan to garnish.