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American · Main
Lemony Quinoa and Asparagus with Shrimp Scampi
Toasted quinoa steams with asparagus laid on top, then gets lemon zest and juice. It makes a bed for shrimp seared in two batches in a very hot pan and finished in a garlic, white wine and butter pan sauce.
- YieldServes 6 · 6 generous plates
- Hands-on45 min
- Total1 h 11 min
- Difficulty
Ingredients
Quinoa
- 30 mlolive oil
- 15 gunsalted butter
- 100 gonion (1 medium), finely chopped
- 280 gquinoa, rinsed
- 650 mlwater
- 6 gfine salt, plus more to taste
- 225 gasparagus, woody ends snapped off, cut into 4 cm lengths
- 1½ tsplemon zest (about 1 lemon)
- 60 mllemon juice (about 1 lemon)
- to tastefreshly ground black pepper
Shrimp
- 30 mlolive oil, divided
- 900 glarge shrimp, peeled, deveined if desired, rinsed and patted dry
- 30 gunsalted butter
- 4 clovesgarlic, minced
- 120 mldry white wine
- 1 pinchcayenne pepper
- 15 gflat-leaf parsley, minced
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