Shrimp Scampi Primavera was guy approved, even with the sliced mushrooms. I've been wanting to make scampi for awhile and finally got around to it last week. I used Trader Joe's brand Organic Brown Rice pasta, but if you're not worried about the gluten, go ahead and use your favorite pasta.
I did read through a number of different recipes to see what everyone was using in their scampi sauce. Turns out there are a lot of variations. I did know I wanted to include a lot of veggies and not just shrimp and pasta. I adapted my version of Shrimp Scampi Primavera from Tricia's (of Saving Room for Dessert) Shrimp Scampi with Asparagus and Tomatoes.
I just love fresh veggies added to almost anything, and this recipe packs in quite a few. I used asparagus, yellow squash, mushrooms, grape tomatoes, and a shallot. Yes, there is a bit of chopping, but the freshness is worth it. Dishes are also minimal as everything except for the pot to boil the pasta in is all cooked in one large skillet.
Start by chopping your veggies. You'll be adding these to the skillet in stages, so it's easiest to have them ready to go as you need them. Drizzle about a tablespoon of olive oil in a large skillet, and add the chopped asparagus. While the asparagus is heating, put a pot of water on the stove to bring to a boil for the pasta. After about three minutes, add the yellow squash and mushrooms, and sauté a few more minutes.
Next, add the shrimp, butter, shallots, garlic, lemon juice, red pepper flakes, salt, and pepper. Once the butter is melted, add the white wine and tomatoes. Simmer until the pasta is cooked. Drain and rinse the pasta, and add to the skillet. Simmer for about five more minutes over medium heat, stirring occaisonally, to let the flavors incorporate. Top individual servings with freshly grated parmesan cheese, if desired.
I love easy dishes with amazing flavor, and Shrimp Scampi Primavera definitely qualifies. If you try this recipe, let me know if you use any different ingredients or spices. There are a number of scampi variations, and I'd love to hear your feedback.
Shrimp Scampi Primavera
Fresh vegetables make this Shrimp Scampi Primavera a beautiful and tasty dish.
Ingredients
- 12 ounces organic brown rice pasta (I used Trader Joe's brand.)
- 6 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes, more or less to taste
- 1 pound shrimp (I cheated and used frozen.)
- ½ teaspoon Himalayan pink salt
- 1 teaspoon black pepper
- ½ cup dry white wine
- 2 cups fresh asparagus, cut into two-inch pieces
- 1 medium yellow squash, sliced into two-inch pieces
- 1 cup baby bellas, sliced
- 1 cup grape tomatoes, halved
- 1 medium shallot, thinly sliced
- freshly grated parmesan for topping individual portions
- 1 tablespoon lemon juice
Instructions
- Put a pot of water on the stove to boil while you are prepping the scampi. If using the brown rice pasta, add a drizzle of extra virgin olive oil to the water to help prevent clumping. When the pasta is done, rinse well in hot water, and add to the scampi skillet.
- Add olive oil to a large skillet at medium-high heat. After heated, add the asparagus, and sauté for about three minutes. Add the yellow squash, and sauté a few more minutes.
- Add the mushrooms, and sauté about one minute. Add the shrimp, butter, shallots, garlic, red pepper flakes, salt, pepper, and lemon juice. Stir all ingredients together well.
- Once the butter is melted, add the white wine and tomatoes. Simmer until the pasta is ready to add.
- Add the pasta, and stir well. Simmer over medium heat about five minutes to let the flavors incorporate.
- Top individual servings with fresh grated parmesan cheese, if desired.
Notes
- This scampi recipe would be equally good over zoodles.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 368Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 191mgSodium 877mgCarbohydrates 28gFiber 4gSugar 4gProtein 22g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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