Shrimp Scampi with Asparagus and Tomatoes

 

• 1 pound angel hair pasta

• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil plus extra for drizzling
• 2 tablespoons minced garlic more or less to taste
• ¼ teaspoon crushed red pepper flakes
• 1 pound medium shrimp peeled and deveined
• salt and freshly ground pepper
• ½ cup dry white wine
• juice of ½ lemon
• 3 tablespoons finely chopped parsley leaves
• 10 fresh asparagus thin stalks cut into 2-inch pieces
• ⅔ cup tomatoes chopped, seeds removed
• Parmesan fresh grated for garnish

• Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
• In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
• Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
• Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
• Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
• Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
• Lightly sprinkle with grated Parmesan to serve.