Why You’ll Love This Recipe
This recipe brings together the best of both worlds—tender shrimp and crisp asparagus, bathed in a rich, flavorful garlic butter sauce. The red pepper flakes add just the right amount of spice to balance the sweetness of the shrimp, while the lemon zest and fresh parsley give the dish a refreshing, bright finish. It’s quick to prepare and a great way to add some lightness and elegance to your dinner table. Plus, the pasta makes it hearty and satisfying!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pasta:
- ½ lb spaghetti
For the Asparagus:
- 1 lb asparagus, trimmed and cut into 2″ pieces
For the Shrimp Scampi Sauce:
- 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
For Serving:
- Freshly grated Parmesan
Directions
1. Cook the Pasta:
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of 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 of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the asparagus, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender. Remove the asparagus from the pan and set aside.
3. Cook the Shrimp:
- In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted, stir in the minced garlic and red pepper flakes. Cook for 1 minute, stirring frequently to prevent the garlic from burning.
- Add the shrimp in a single layer, season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 1 minute per side, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
4. Combine and Serve:
- Turn off the heat. Stir in the lemon zest, lemon juice, and chopped parsley.
- Return the cooked pasta and asparagus to the skillet and toss everything together until well coated in the sauce.
- Serve immediately with freshly grated Parmesan on top.
Servings and Timing
- Servings: 4 servings
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Vegetarian Option: For a vegetarian version, omit the shrimp and add additional vegetables like zucchini, mushrooms, or spinach to the dish.
- Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
- Extra Spice: If you love spice, increase the amount of red pepper flakes or add a pinch of cayenne pepper for an extra kick.
- Creamy Option: For a creamy version, you can stir in a little heavy cream or coconut cream at the end to create a rich, creamy sauce.
Storage/Reheating
- Storage: Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, add a splash of water or broth to the pasta and warm it in a skillet over medium heat until heated through. You can also microwave it, but be sure to cover it with a damp paper towel to retain moisture.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine. Just make sure to thaw them completely before cooking.
2. Can I use other vegetables instead of asparagus?
Yes, you can use vegetables like broccoli, green beans, or peas in place of asparagus. Just adjust the cooking time accordingly.
3. Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the components in advance. Cook the pasta and shrimp separately, then combine them with the sauce just before serving.
4. Can I use a different pasta shape?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as linguine, fettuccine, or penne.
5. How do I avoid overcooking the shrimp?
Shrimp cook very quickly. Once they turn pink and opaque, they are done. Don’t let them sit in the pan for too long to prevent them from becoming tough.
6. Can I add cheese to the sauce?
Yes! You can stir in some freshly grated Parmesan directly into the sauce for an extra creamy and cheesy flavor.
7. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but if you don’t have fresh lemons, bottled lemon juice will work as a substitute.
8. How can I make this recipe spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce to the dish to kick up the heat.
9. Can I make this dish in advance?
It’s best served fresh, but if you must make it in advance, store the cooked pasta and shrimp separately and combine them with the sauce when ready to serve.
Conclusion
Shrimp Scampi Pasta with Asparagus is a quick, flavorful, and satisfying dish that’s perfect for any occasion. The succulent shrimp, tender asparagus, and buttery garlic sauce come together to create a truly delicious meal. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to impress. Serve it with a sprinkle of Parmesan and a side of crusty bread for the perfect dinner!
Shrimp Scampi Pasta with Asparagus
- Total Time: 30 minutes
- Yield: 4 servings
Description
Shrimp Scampi Pasta with Asparagus is a flavorful dish that combines succulent shrimp, tender asparagus, and a buttery garlic sauce, served over al dente spaghetti.
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
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghetti according to package directions until al dente. Drain, return to the pot, and cover to keep warm.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the asparagus, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender. Remove the asparagus from the pan and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted, stir in the minced garlic and red pepper flakes. Cook for 1 minute, stirring frequently to prevent the garlic from burning. Add the shrimp in a single layer, season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Cook for about 1 minute per side, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
- Turn off the heat. Stir in the lemon zest, lemon juice, and chopped parsley. Return the cooked pasta and asparagus to the skillet and toss everything together until well coated in the sauce. Serve immediately with freshly grated Parmesan on top.
Notes
For a vegetarian version, omit the shrimp and add more vegetables like zucchini, mushrooms, or spinach.
Use gluten-free pasta for a gluten-free version.
If you prefer more heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
For a creamy version, add some heavy cream or coconut cream towards the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 930mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg
