Jen’s Sweet Shrimp Scampi Primavera
A new twist on a Italian favorite. This is an easy quick recipe that makes me feel like a true Italian cook. Buona Mangiata!Editor's Note [Donna Sanders]: Jennifer is a good friend which makes her recipe even more special!
- 8 ounces uncooked linguine, or pasta of your choice
- 1 teaspoon fennel seed
- 2 tablespoons olive oil
- ¼ cup butter
- 2 teaspoons fresh garlic, finely chopped
- 1 teaspoon dried parsley flakes
- ½ cup dry white wine
- 16 ounces medium raw shrimp, 31 to 35 count peeled and deveined
- ½ cup parmesan cheese, shredded
- ½ cup fresh asparagus tips
- ½ cup red bell pepper, sliced into bite-sized pieces
- 1 cup fresh portabella mushrooms
- 1 tablespoon fresh dill
- Add 1 teaspoon fennel seeds to a pot of water and bring to a boil. Cook 8 ounces pasta al dente according to package directions.
- Drain, keep warm, and set asside. Note: the pasta will fully cook when added to pan with the other ingredients.
- Place a 12-inch skillet over medium heat and add ¼ cup butter and 2 tablespoons olive oil. Cook until it begins to sizzle.
- Once oil and butter are hot, add 2 teaspoons finely chopped garlic and 1 teaspoon dried parsley flakes. Sauté 30 seconds.
- Add ½ cup white wine. Cook for 1 minute.
- Add 1 cup portabella mushrooms, ½ cup asparagus tips, and ½ cup bite-sized pieces red bell pepper. Sauté until soft for approximately 3 minutes.
- Add shrimp. Cook, turning once for 4 - 5 minutes or until shrimp is cooked through or no longer translucent.
- Add cooked pasta to shrimp mixture and toss lightly until pasta is well coated.
- Sprinkle ½ cup parmesan cheese, 1 tablespoon fresh dill, and salt and pepper to taste.
About the Author
Jennifer is the owner of Skin Chic Spa in Tampa, FL and has 25 years of experience as a Licensed Esthetician. Jennifer gained the love of baking in her grandmother’s kitchen and cooking with her mother. It’s in her blood! Her specialties include rues, stews and sauces.