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.
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
Food52 Review: This recipe is shared in partnership with Sofia Wines. —The Editors
Prep time: 5 min
Cook time: 20 min
pound asparagus, tough ends discarded, cut into 1-inch pieces
tablespoons extra-virgin olive oil
garlic cloves, minced
teaspoon red pepper flakes (optional)
teaspoon kosher salt
cup dry white wine or rosé (or water)
tablespoons unsalted butter, melted
The juice and zest of 1 lemon, plus extra lemon wedges for serving
large handful Italian parsley leaves, finely chopped
pound spaghetti, cooked until al dente
- Preheat your broiler to high and position your oven rack so that it’s about 6 inches from the broiler.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!