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!
Ingredients
- 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
Instructions
- 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. Heatr 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 to 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.
Enjoy!
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.