Lemon and White Wine Shrimp Scampi with Asparagus

Bright and fresh shrimp scampi pasta with wine and lemon juice! Sometimes I just throw the asparagus right in with it because it comes out so good! I've tried several white wines with this, but my favorite flavor is with a Sauvignon Blanc. You can also make this with scallops and thin spaghetti.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 493 Calories

Ingredients

• 1 onion, chopped
• salt and pepper to taste
• 1 (16 ounce) package linguine pasta
• 3 tablespoons olive oil, divided
• 1 ½ cups dry white wine
• 1 pound small shrimp, peeled and deveined
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 pinch Italian seasoning, or to taste
• 3 cloves garlic, minced, or to taste
• 1 (4 ounce) jar capers
• 1 pound asparagus, cut into pieces
• 4 lemons, juiced, or more to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water and 1 tablespoon olive oil to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

Step 2

Heat remaining 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in juice of 2 lemons and stir well. Add asparagus; cook until softened, 2 to 3 minutes. Pour in white wine. Reduce heat; simmer until thickened and reduced, 5 to 7 minutes. Stir in shrimp; cook until they are bright pink on the outside and the meat is opaque, 4 to 5 minutes.

Step 3

Mix in remaining lemon juice and capers until you have reached your desired flavor. Season with Italian seasoning, salt, and pepper.

Step 4

Toss cooked pasta with sauce. Serve topped with Parmesan cheese.