with Lemon and White Wine Scampi Sauce
prep: 15 minutes
cook: 25 minutes
cool: none
16 ounces angel hair pasta
1 pound thin asparagus, ends trimmed, cut into 2-inch pieces
8 tablespoons (1 stick) unsalted butter
6 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
1 teaspoon kosher salt
1 cup good-quality dry white wine
⅓ cup lemon juice (from about 2 lemons)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
2 tablespoons extra virgin olive oil, for drizzling
1 teaspoon minced dill, for garnish (optional)
1. Cook the pasta according to the package directions, adding the asparagus during the last 2 minutes of cooking. Reserving 1 cup of the cooking water, drain the pasta and asparagus. Set aside in a bowl and cover to keep warm.
2. Meanwhile, in a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and sauté until just fragrant, about 30 seconds.
3. Pat the shrimp dry and toss with ½ teaspoon of the salt. Add them to the skillet and sauté until pink and no longer translucent, 3 to 4 minutes. Remove the shrimp to a plate.
4. Add the wine to the pan, scraping any browned bits from the bottom of the pan. Bring to a boil, then simmer until reduced by half, 2 to 3 minutes. Add the lemon juice, shrimp, pasta, asparagus, parsley, the remaining ½ teaspoon salt and 6 tablespoons butter, and ½ cup of the reserved pasta cooking water and toss until combined, adding more pasta water as needed.
5. Divide among bowls and serve immediately, garnished with a swirl of extra virgin olive oil and chopped dill and parsley, if desired.
6. Store in an airtight container in the refrigerator for up to 3 days.
Makes 4 servings