Broil

Roasted Shrimp & Asparagus Scampi

April  9, 2021
9 Ratings
Photo by Rocky Luten
Author Notes

You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason. —Julia Turshen

Test Kitchen Notes

This recipe is featured in the story, Julia Turshen's Lightning-Fast Shrimp Scampi Has a Clever Shortcut, sponsored by Sofia Wines. —The Editors

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 1 1/2 pounds shrimp
  • 1 pound asparagus, tough ends discarded, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt
  • 1/4 cup dry white wine or rosé (or water)
  • 2 tablespoons unsalted butter, melted
  • The juice and zest of 1 lemon, plus extra lemon wedges for serving
  • 1 large handful Italian parsley leaves, finely chopped
  • 1 pound spaghetti, cooked until al dente
In This Recipe
Directions
  1. Preheat your broiler to high and position your oven rack so that it’s about 6 inches from the broiler.
  2. Place the shrimp and asparagus on a sheet pan and drizzle with the olive oil. Sprinkle with the minced garlic, red pepper flakes (if using), and salt and use your hands to mix everything together. Spread the shrimp and asparagus in an even layer and pour the wine over them.
  3. Broil the mixture, stirring once while it cooks, until the shrimp are pink and firm to the touch and the asparagus is tender, about 5 minutes all together.
  4. Drizzle the butter and the lemon juice over the shrimp and asparagus, and sprinkle with the lemon zest and parsley. Use two spoons to toss everything together.
  5. Transfer the scampi and all of the sauce to a large serving bowl along with the spaghetti. Stir well to coat the spaghetti with the sauce. Serve immediately while warm along with lemon wedges for squeezing over.

See what other Food52ers are saying.

  • Elizabeth Jackson
    Elizabeth Jackson
  • FrugalCat
    FrugalCat
  • شهيوات بلادي مع أم نورة
    شهيوات بلادي مع أم نورة
  • Susan Facknitz
    Susan Facknitz

7 Reviews

شهيوات ب. March 21, 2021
I like it, bravooooooooo :)
https://www.youtube.com/channel/UC8-DSqNYX0Og3CJ_8m7aX5g
 
Elizabeth J. March 31, 2020
The roasting of both the asparagus and the shrimp together was brilliant! But, unless I read the recipe wrong I couldn’t find where you added the white wine. I didn’t use it because there was enough sauce already and I’m yeast free. I’m sure it would add depth of flavor but the taste was wonderful w/o it!
 
FrugalCat February 21, 2020
Not an asparagus fan so I used some green beans instead. Went with penne pasta (I don't twirl) and just licked the plate clean. Don't skimp on the parsley either!
 
Susan F. May 11, 2019
This was very good. Light and delicious. I agree that the asparagus needs a bit more time than the shrimp. It's not really scampi, but it is a good, lightened up dish that provides many of the highlights. I served it over rice and it was delicious.
 
Seriouslywhat March 29, 2019
Place asparagus under broiler first and let go for ~3 minutes before the shrimp. Add butter to the pan with garlic with asparagus and add wine to the water for the pats instead. Heavily salt your pasta water and reserve a cup, make sure to add cheese and thin out with the water. This recipe was lacking flavor as followed and these tweaks will help add dimension where it didn’t exist. Side note: this only cuts on time, not amount of dishes and certainly doesn’t have the same flavor as a traditional scampi. It’s worth the extra ten minutes of cooking to have a rich scampi, versus this watered down version.
 
roguegourmet March 26, 2020
nobody likes a cunt
 
rljansons April 11, 2021
Very helpful