Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi

Serving Size: 4
Prep Time:
Total Time:

The recipe makes a nice light dinner for 4, or would be a great addition to a buffet, since the serving temperature is so flexible.


  • 8 Ounce dry cheese tortellini (or 4 serving equivalent in fresh or frozen)
  • 0.33 cup chopped fresh dill
  • 0.25 tsp kosher salt
  • zest & juice of 1/2 a lemon
  • 0.75 Pound of raw wild shrimp (shelled & deveined)
  • 1 bunch asparagus
  • 2 large cloves of garlic
  • 0.5 Tbsp butter
  • 1 Tbsp olive oil
  • 0.25 cup white wine


  1. Put pot of water on for tortellini. Cook them al dente according to package directions.
  2. Put oil and butter in large non-stick skillet over medium heat.
  3. Crush & mince the garlic and slice the asparagus on the diagonal, add to them pan and saute until asparagus is about ¾ cooked.
  4. Add shrimp, lemon, salt, dill & wine. Saute until shrimp is just shy of cooked through, add the cooked tortellini and stir to mix evenly, then remove from heat.
  5. Dish can be served warm with lemon or grated cheese, or cold with lemon and a little olive oil.

Notes: The cooking instructions above are for typical thickness asparagus and 16-24 shrimp. If you have smaller shrimp or thicker asparagus you may want to wait until the asparagus is pretty much done, before adding the shrimp.

For the full post, visit Mom Foodie.