Cookbook author Julia Turshen has a brilliant trick for this shrimp scampi recipe: instead of sautéing shrimp and asparagus on the stove, you throw everything on a sheet pan and pop it under the broiler for five minutes. Seriously—just five minutes. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 4 Prep time: 5 min Cook time: 20 minIngredients:1 1/2 pounds shrimp1 pound asparagus, tough ends discarded, cut into 1-inch pieces3 tablespoons extra-virgin olive oil4 garlic cloves, minced1/2 teaspoon red pepper flakes (optional)1 teaspoon kosher salt1/4 cup dry white wine or rosé (or water)2 tablespoons unsalted butter, meltedThe juice and zest of 1 lemon, plus extra lemon wedges for serving1 large handful Italian parsley leaves, finely chopped1 pound spaghetti, cooked until al denteFULL RECIPE ►►https://f52.co/2FpbrvKCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
