This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
Parsley - the jewel of herbs, both in the pot and on the plate.
-Albert Stockli, Chef and Author
Shrimp Scampi in a pasta salad - great for summer!
Asparagus is actually a member of the lily family and is a perennial, with plants living up to ten years. Most people think that thin stalks are those harvested earlier in the year, but the thickness indicates the age of the plant, with the thicker stems coming from older plants. White asparagus is increasingly available in this country, as is the purple variety.
There is much debate about whether thick or thin stems taste better, but I feel that it is the freshness of asparagus that is much more important to its flavor. Choose firm stalks that are bright green. The tips of the asparagus should be tightly closed. Any signs of dryness or wilting indicates that it is not fresh.
Asparagus doesn't keep well. You can keep them fresher in the refrigerator by cutting the stalks near the bottom and placing them upright in water.
Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster, however.
4 ounces asparagus = 26 calories, 0g fat, 0g sat fat, 0g mono fat, 3g protein, 5g carbohydrates, 2mg sodium, 0mg cholesterol, 47 mcg Vitamin K
Servings = 2 | Serving size =4 ounces shrimp with pasta salad
Cooking Time = 60 Minutes
This recipe can be multiplied by 3.
The pasta salad keeps well tightly covered in the fridge overnight. The scampi butter keeps well tightly covered in the fridge for about 2 days.
|2||small cloves garlic (minced)|
|1/4 cup||unsalted butter|
|2 Tbsp||Italian parsley (minced)|
|1 Tbsp||fresh chives (minced)|
|fresh ground black pepper (to taste)|
|8 ounces||fresh asparagus spears|
|4 ounces||carrot (peeled and diced)|
|4 ounces||orzo pasta|
|8 ounces||large shrimp (peeled and deveined)|
|spray olive oil|
|lettuce leaves for garnish|
Combine the minced garlic, butter, salt, minced parsley, minced chives and pepper in a large mixing bowl. Cover with plastic wrap and set the bowl in the refrigerator.
Place 1 quart water in a shallow pan over medium-high heat. When the water is just ready to boil reduce the heat to medium and add the asparagus spears. Blanch for 7 – 10 minutes and remove. Place on a cutting board to cool.
While the asparagus is cooling dice the carrots.
Cut the asparagus into 1/2 inch pieces and add them to the scampi butter with the carrots and blend together.
Preheat the oven to 400° F. Place a large non-stick skillet in the oven.
Place the water in a large stockpot over high heat. When the water begins boiling add the pasta and cook for about 8 – 12 minutes until just done. Drain the pasta and shake well to remove the excess water. Add the hot pasta to the bowl with the scampi butter and vegetables. Stir well.
When the pan in the oven is hot spray lightly with oil and add the shrimp. Cook for about 7 – 8 minutes turning once. Remove add to the pasta. Toss well. Cover with plastic wrap and refrigerate until cold. Stir the salad about every 20 minutes to blend the flavors together well.
When ready to serve, place lettuce on a plate and top with one half of the pasta salad per serving. Garnish with sliced tomatoes.
Serving size = 4 ounces shrimp with sauce and pasta
Servings = 2
Amount Per Serving
|Calories 488||Calories from Fat 123|
|% Daily Value|
|Total Fat 14g||21%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 5g||21%|
|Vitamin A 265%||Vitamin C 51%|
|Calcium 15%||Iron 44%|
|Vitamin K 135 mcg||Potassium 1006 mg|
|Magnesium 160 mg|