Roasted Shrimp Scampi
Brennan found this recipe in my folder of untried recipes and was so excited that we made it tonight.
I am not sure that the title gives the best description.
I'd probably call it something like "Vermicelli with Roasted Shrimp and Asparagus".
Regardless of the name, it was good!
I preheated the oven to 450* and tossed the asparagus in olive oil and Kosher salt.
I then roasted it for 5 minutes.
Basil and Mint from my pots
Then I tossed the shrimp with garlic, lemon peel, red pepper, and mint and added it to the asparagus baking sheet after those first 5 minutes.
I then roasted both for another 5 minutes.
Yes, I neglected to pull the tail shells off. Well, my family didn't have an issue doing it themselves :)
While it was all roasting, I made the pasta.
The original recipe calls for whole-grain spaghetti but I didn't have enough on hand.
So I used the brown rice vermicelli that Brennan chose at Jungle Jim's in Cincinnati last week.
It worked beautifully.
Before draining the vermicelli, I reserved 1/2 c of the pasta water, then tossed together the vermicelli, reserved water, shrimp, asparagus, juice of the lemon, the basil, 2 tsp of olive oil, the rest of the mint, and a little Kosher salt and red pepper flakes.
Everyone gave this dish a big thumbs up, which is always great!
I'll certainly make it again!
Double click to print as a 5x7 recipe card.