Shrimp, Asparagus And Tortellini in Lemon-Dill Scampi
The recipe makes a nice light dinner for 4, or would be a great addition to a buffet, since the serving temperature is so flexible. I actually prefer it at room temperature.
Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi
Author: Robin Gagnon
Recipe type: Entree
Cuisine: Italian, Seafood
Prep time:
Cook time:
Total time:
Ingredients
Ingredients
- 8 oz. dry cheese tortellini (or 4 serving equivalent in fresh or frozen)
- 1 tbd olive oil
- ½ tbs butter
- 2 large cloves of garlic
- 1 bunch asparagus
- ½ – ¾ pound of raw wild shrimp (shelled & deveined)
- zest & juice of ½ a lemon
- ¼ tsp Kosher salt
- ⅓ cup chopped fresh dill
- ¼ cup white wine
Instructions
- Put pot of water on for tortellini. Cook them al dente according to package directions.
- Put oil and butter in large non-stick skillet over medium heat.
- Crush & mince the garlic and slice the asparagus on the diagonal, add to them pan and saute until asparagus is about ¾ cooked.
- Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy of cooked through, add the cooked tortellini and stir to mix evenly, then remove from heat.
- Dish can be served warm with lemon or grated cheese, or cold with lemon and a little olive oil.
Notes
The
cooking instructions above are for typical thickness asparagus and
16-24 shrimp. If you have smaller shrimp or thicker asparagus you may
want to wait until the asparagus is pretty much done, before adding the
shrimp.
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