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Lemon and White Wine Shrimp Scampi with Asparagus

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Lemon and White Wine Shrimp Scampi with Asparagus

Directions

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Ingredients :

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

  • 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.
  • 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.
  • Mix in remaining lemon juice and capers until you have reached your desired flavor. Season with Italian seasoning, salt, and pepper.
  • Toss cooked pasta with sauce. Serve topped with Parmesan cheese.
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