I have been a little behind in getting the goodies to you all! 🙂

Last week I made Shrimp Scampi with Pan Roasted Asparagus and Linguine from the Tasty Kitchen site.

photo I took.

Ingredients: 

• ½ pounds Linguine Pasta- I used Gluten Free Linguine- Quinoa Pasta
• FOR THE ASPARAGUS:
• ½ Tablespoons Butter
• ½ Tablespoons Olive Oil
• 1 pound Asparagus, About 1 Bunch
• FOR THE SHRIMP:
• ¼ cups Finely Chopped Onion
• 5 cloves Garlic (large), Minced
• ½ Tablespoons Butter
• ½ Tablespoons Oil
• 1 pound Shrimp, Cleaned And Deveined
• ¼ cups White Wine
• Salt And Pepper, to taste
• Chopped Parsley And Grated Parmesan Cheese For Serving, Optional
• 1 whole Lemon, Cut In Wedges For Serving

Instructions: 

Heat a pot of salted boiling water for linguine while you begin cooking asparagus and shrimp.

For the asparagus: Heat a large skillet over medium, warm butter and oil. Toss in asparagus and cook covered for a couple minutes, depending upon the thickness of the asparagus, until slightly undercooked. (Asparagus will get tossed back in the pan after the shrimp to finish cooking.) Remove from pan and set aside.

Begin cooking pasta in boiling water. It will take around 8 minutes.

For the shrimp: In the same skillet used to cook the asparagus, cook onion and garlic in butter and olive oil over medium low heat until onions are translucent. Be careful not to burn the garlic. Add shrimp, cooking on first side until pinking slightly, then flip. Pour in wine. Stir and cook another minute.

What I would do different at this part:

I had to add some extra seasoning to the shrimp, Carl is not a fan if the fishy taste of shrimp. I added some more shakes of garlic and then I added Lemon and Herb Old Bay Seasoning. After I was done eating supper. I realized, I will make this again but I am going to use the shrimp from a recipe I made from Pioneer Woman‘s website.  It is the Spicy Lemon Garlic Shrimp recipe.

Add asparagus back to the dish. Stir and cover. Reduce skillet heat to low until pasta is cooked. Add cooked pasta to shrimp and asparagus along with a little pasta water if more moisture is needed. Salt and pepper to taste and garnish with parsley and Parmesan cheese, if desired. Serve with lemon wedges.