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Our family LOVES a good shrimp scampi. Truth is, we would probably eat a pasta dish every day of the week, if we could. This year, I’ve been trying to substitute pasta for healthier, alternative options, like fresh veggies. Pair them with our favorite dijon shrimp scampi recipe and they’ll be raving about it for days!
While there are so many shrimp scampi recipes out there, we’ve found that by using fresh, high quality ingredients, it makes a world of difference. If you’re on a budget, schedule your shrimp scampi dinners for a week that shrimp is on sale at your local market. Another secret… I use vegan buttery sticks or vegetable oil spread. You’d be surprised how the flavor changes.
What I love most about this particular shrimp scampi sauce, is the zing from the Silver Spring Foods Dijon Mustard. There are many on the market, but none come close to Silver Spring. Silver Spring Foods is family-owned and operated since 1929. Silver Spring’s products are the secret to making any dish full of flavor.
They don’t just make mustard. Silver Spring Foods is the world’s largest grower and processor of horseradish. They offer 24 different horseradish products, all of which can give your summer dishes zing. My favorite is the applewood smoke flavored horseradish. I often add it to deviled eggs or hummus. I think horseradish is so underrated. It can be added to so many recipes for that extra kick!
Dijon Shrimp Scampi over Fresh Asparagus
- 1 lb Large Shrimp peeled and deveined
- 3 cloves Garlic minced
- 1 cup Butter
- 1/3 cup Silver Spring Dijon Mustard
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Fresh Parsley chopped fine
- Salt + Pepper to taste
- 1 bunch Fresh Asparagus
- 3 tbsp Water
- Melt 1/2 cup of butter with garlic in large pan.
- Saute shrimp over medium-high heat approx 3-5 minutes (until they turn pink), flipping half way through.
- Remove shrimp, set aside and lower heat to low.
- Add dijon mustard, remaining butter, lemon juice and 1/2 of the parsley. Add salt and pepper, to taste. Whisk together.
- In a separate pan, add asparagus and water. Cover and cook for approx. 3-4 minutes. You want the asparagus to be crisp, but cooked.
- Meanwhile, if you find there are lumps in your dijon sauce, strain it and return sauce and shrimp to the pan. Add most of the remaining parsley, leaving just enough for garnish.
- Drain asparagus and plate, topping with shrimp.
- Drizzle sauce on top, sprinkle with remaining parsley and serve.
If your family isn’t a fan of asparagus, you can substitute it for green beans, broccoli, cauliflower or, if you’re feeling carbs, it’s obviously amazing over any type of pasta. You can also turn this into an incredible appetizer by slicing and toasting a fresh baguette, adding butter and garlic and topping with the dijon shrimp scampi. So good!
I dare you to give our dijon shrimp scampi a try. I’d love to hear what you think. Would you add or remove any ingredients? Maybe you’d top yours with fresh, shaved parmesan cheese? The possibilities with this dish are really endless. Just make sure you use Silver Spring dijon mustard, because you deserve the best!
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*In partnership with Silver Spring Foods. All opinions are my own.