Shrimp Scampi Pasta with Asparagus (VIDEO Recipe)

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

Shrimp Scampi Pasta with Asparagus… it really doesn’t get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor.

This shrimp scampi pasta recipe is perfect for busy weeknights because it’s easy, comes together quickly (less than 30 minutes) and seriously tastes like fine dining, minus the big bill at the end of the night.

Watch the video recipe to see just how easy it is. You’ll make this shrimp scampi pasta again and again!

Watch How to Make Shrimp Scampi Pasta:

Mmm… this shrimp scampi pasta is ridiculously tasty. Enjoy this my friends!

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

Ingredients for Shrimp Scampi Pasta:

1/2 lb spaghetti (cooked with 1 Tbsp salt + 1 Tbsp olive oil)
1 lb (or 1 bundle) asparagus, rinsed
3 Tbsp butter, divided
3 Tbsp olive oil, divided
4 cloves garlic, minced (about 1 1/2 Tbsp)
1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
Sea Salt and Pepper
1/4 cup freshly squeezed lemon juice (from 1 large or 2 small lemons)
1/3 cup fresh parsley, finely chopped
1 Tbsp grated lemon zest
Grated parmesan to serve

How to Make Shrimp Scampi Pasta with Asparagus:

1. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.

2. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds.

3. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

4. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

5. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.comShrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

Shrimp Scampi Pasta with Asparagus

4.9 from 69 reviews
Prep time:
Cook time:
Total time:
Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe!
Author:
Skill Level: Easy
Cost To Make: $18-$20
Serving: 4 as a main course

Ingredients

  • ½ lb spaghetti
  • 1 lb (or 1 bundle) asparagus, rinsed
  • 3 Tbsp butter, divided
  • 3 Tbsp olive oil, divided
  • 4 cloves garlic, minced (about 1½ Tbsp)
  • 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
  • Sea Salt and Pepper
  • ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
  • ⅓ cup fresh parsley, finely chopped
  • 1 Tbsp grated lemon zest
  • Grated parmesan to serve

Instructions

  1. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
  2. Trim asparagus to remove fibrous ends. The fastest way is by snapping off the ends and wherever they snap is where the fibrous part ends. You can also use a vegetable peeler to remove fibrous ends. Cut asparagus into thirds.
  3. Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with ¼ tsp salt and ⅛ tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
  4. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
  5. Add ¼ cup lemon juice, ⅓ cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

This shrimp scampi pasta is so juicy and flavorful. Every noodle is coated with amazing fresh flavor. If you’re a pasta lover, be sure to check out all of our pasta recipes here!

Q: What’s your favorite go-to (quick) weeknight meal? 

Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Jane
    December 12, 2017

    Wonderful recipe. My granddaughters favorite! She would eat this everyday I double the recipe so she can have the leftovers. Thanks Reply

    • Natasha's Kitchen
      December 12, 2017

      You’re welcome Jane! I’m glad to hear the recipe is such a HIT! Thanks for sharing your great review! Reply

  • Alyson
    December 10, 2017

    Quick, easy and delicious meal. Loved it! Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m glad to hear how much you enjoy the recipe Alyson! Thanks for sharing your great review! Reply

  • Karen Aistars
    December 6, 2017

    I made this tonight, so yummy! Me and my husband loved it. Reply

    • Natasha's Kitchen
      December 6, 2017

      I’m happy to hear you both enjoy the recipe! Thanks for sharing your review Karen! Reply

  • Mary
    December 4, 2017

    Delicious and easy to make! I added a splash of white wine with the lemon juice. Reply

    • Natasha's Kitchen
      December 4, 2017

      I’m glad you enjoy the recipe Mary! Thanks for sharing your great review with other readers! Reply

  • Francine st vincent
    November 30, 2017

    I make this recèle To night. It sas verrrry good.i give y ou 5 stars.thank y ou for that Reply

    • Natasha's Kitchen
      November 30, 2017

      You’re welcome Francine! I’m glad you enjoy the recipe. Thanks for sharing your great review! Reply

  • Angela
    November 28, 2017

    Hi Natasha , I love this recipe and made this pasta several times but this time I have only cooked shrimp .. will it work ?and how to make it ? Reply

    • Natasha
      natashaskitchen
      November 28, 2017

      Angela, I try to use raw in order to avoid overcooking but one of my readers wrote the following: “…I also used frozen cooked shrimp (just thawed it and drained the water then patted with paper towels).” Reply

  • Kathleen Padreganda
    November 6, 2017

    One of outr favorites! It’s a keeper. Thanks Natasha 😊 Reply

    • Natasha's Kitchen
      November 6, 2017

      You’re welcome Kathleen! I’m so glad to hear that! Thanks for sharing! 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.