Roasted shrimp & asparagus scampi from Food52 by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute rosé wine or water for dry white wine.

  • tarae1204 on March 01, 2021

    This was a wonderfully simple recipe. I used two sheet pans: one for my big bunch of asparagus cut into thirds with scissors and the other for two pounds of thawed shrimp. They broiled individually each five minutes. After that, putting the dish together couldn’t be easier. It needs something “more” though: more salt or more lemon or maybe pesto. Could also be good with Asian-leaning flavors and rice noodles.

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