Shrimp Scampi Pasta with Asparagus

This shrimp scampi pasta with asparagus is a quick and flavorful dinner recipe made with garlic, lemon, and juicy shrimp. Perfect for busy weeknights or a simple family meal, this easy pasta dish combines fresh ingredients and bold flavors in under 30 minutes. Featuring a light garlic butter sauce and tender asparagus, it’s a healthy shrimp recipe that’s great for spring or summer. Serve with Parmesan cheese and your favorite white wine for a restaurant-style meal at home.

Ingredients

• ½ lb spaghetti
• 1 lb asparagus, trimmed and cut into 2″ pieces
• 3 Tbsp unsalted butter, divided
• 3 Tbsp olive oil, divided
• 4 garlic cloves, minced (about 1½ Tbsp)
• ¼ tsp red pepper flakes (optional, or to taste)
• 1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
• 1¼ tsp fine sea salt, divided, plus more for pasta water
• ¼ tsp ground black pepper, or to taste
• 1 Tbsp lemon zest (from 1 large lemon)
• ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
• ⅓ cup fresh parsley, finely chopped
• Freshly grated Parmesan, for serving

Instructions

1. Cook the Pasta
   Bring a large pot of water to a boil. Add 1 tablespoon salt and 1 tablespoon olive oil. Cook the spaghetti according to package directions until al dente. Drain, return to the pot, and cover to keep warm.
2. Cook the Asparagus
   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add asparagus, season with ¼ teaspoon salt and ⅛ teaspoon pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender. Remove from pan and set aside.
3. Cook the Shrimp
   In the same pan, add the remaining 2 tablespoons olive oil and 2 tablespoons butter. Once the butter melts, stir in the garlic and red pepper flakes. Cook for 1 minute, stirring frequently. Add shrimp in a single layer and season with 1 teaspoon salt and ¼ teaspoon black pepper. Cook for about 1 minute per side, or until shrimp turn pink and opaque. Do not overcook.
4. Combine and Serve
   Turn off the heat. Stir in lemon zest, lemon juice, and chopped parsley. Return the pasta and asparagus to the skillet and toss everything together until well coated. Serve immediately with freshly grated Parmesan on top.

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Tips

• Use fresh shrimp for the best flavor and texture.
• Don’t overcook the shrimp—once they turn pink and curl, they’re done.
• Zest the lemon before juicing to make it easier.

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Variations and Substitutions

• Pasta: Substitute spaghetti with linguine, fettuccine, or angel hair.
• Vegetables: Swap asparagus for broccoli, zucchini, or snap peas.
• Protein: Try scallops or chunks of white fish in place of shrimp.
• Butter/Oil: Use all butter or all olive oil if preferred.

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FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

Can I make this dairy-free?
Yes, omit the butter and use only olive oil, and skip the Parmesan or use a dairy-free alternative.

Is this recipe spicy?
Only mildly. Omit or reduce red pepper flakes if you’re sensitive to heat.

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Serving Suggestions

• Serve with a side salad and crusty bread.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Add extra lemon wedges on the side for brightness.

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Why You’ll Love This Recipe

• Quick and easy—ready in about 30 minutes.
• Fresh, vibrant flavors from lemon, garlic, and herbs.
• Balanced with protein, veggies, and pasta in one dish.
• Elegant enough for entertaining, simple enough for weeknights.