Serve this shrimp scampi over a bed of pasta and top it with freshly steamed asparagus. This is a very quick meal to make so it is perfect for mid week.
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If you are serving with pasta, get the pasta cooking first then do the shrimp scampi because the shrimp do not take long to cook and you want the pasta to be cooked and ready as soon as the shrimp are done. The asparagus takes a similar amount of time as the shrimp scampi so plan accordingly.
Use a large skillet and heat the oil with medium-high heat.
Add the garlic and cook for about one minute. Add the red pepper and cook for two minutes.
Add the vemouth and the tomatoes and cook for five minutes, stirring to combine the flavors.
Add the shrimp and the parsley and as soon as the shrimp turn pink shut off and season with hot pepper sauce, salt and ground pepper.
Serve right away on the cooked pasta.
Be sure to time it so the asparagus is ready at the same time as the shrimp scampi.
Rinse the asparagus and cut one to two inches off the asparagus. The very ends can be tough.
Use a steamer pan set and place the water in the bottom half of the pan set. Add salt and bring to a boil.
Add the asparagus, put the lid on and cook for about five minutes until tender. You want them to be cooked but not mushy.
Dump the water from the bottom pan. Add the butter to the warm bottom pan to melt it then put the cooked asparagus into the butter, gently stirring to coat. Season with salt and pepper to taste and serve right away.