Shrimp Scampi With Roasted Asparagus

By á-170456

Ingredients

• SHRIMP SCAMPI:
• 4 teaspoons olive oil
• 12 medium garlic cloves crushed
• 1 cup dry red vermouth
• 2 cups diced tomatoes
• 1 1/2 pounds large shrimp shelled, deveined
• 1 cup chopped fresh parsley
• Several drops hot pepper sauce
• Salt to taste
• Freshly-ground black pepper to taste
• ROASTED APARAGUS:
• 1 pound fresh asparagus
• 1 tablespoon olive oil plus
• 1 teaspoon olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• ITALIAN GREENS:
• 8 cups ready-to-eat Italian-style salad greens washed
• 1 tablespoon no-sugar-added oil and vinegar dressing plus
• 1 teaspoon no-sugar-added oil and vinegar dressing
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide between 4 plates and serve.

For the Roasted Asparagus: Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups).

Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings.

Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.

For the Italian Greens: Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.

This recipe yields 4 servings.