Shrimp Scampi Pasta with Asparagus (VIDEO)
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.
We took classic Shrimp Scampi and turned it into this shrimp scampi pasta recipe. Just like our Creamy Shrimp Pasta, this is perfect for busy weeknights because it’s easy, takes less than 30 minutes and tastes like fine dining.
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Shrimp Scampi Pasta Recipe:
Tossing shrimp scampi with pasta is our favorite way to serve scampi. The lemon butter scampi sauce is so fresh, vibrant and flavorful and goes so well with pasta.
Watch the video recipe below to see just how easy it is. You’ll make this shrimp scampi pasta again and again!
What is the Best Shrimp for Scampi?
Look for raw shrimp (preferably wild caught) that are large 21-30 count. Slightly larger or smaller will still work but you will have to increase or decrease cooking time accordingly as shrimp can easily overcook.
Save prep time by purchasing shrimp that are already peeled and deveined. Tail on or tail off is based on preference. It’s easier to eat without the tails but the presentation is nicer with tails on.
Can I Substitute Cooked Shrimp?
Cooking raw shrimp will give you the best flavor as it takes on the garlic flavors from the pan and will add flavor to the sauce, which is why we highly recommend raw shrimp.
If you have cooked shrimp on hand, be sure to fully thaw and thoroughly pat dry with paper towels. Add them to the pan just long enough to heat through. If you re-cook the shrimp, they will end up overcooked and rubbery.
How to Trim Asparagus:
Asparagus ends are fibrous and must be removed before cooking. 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.
How to Make Shrimp Scampi Pasta:
With the exception of the pasta, the shrimp and scampi sauce come together in one pan. This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.
1. Bring a large pot of salted water to a boil and cook pasta until al-dente.
2. Place a large, deep pan over medium/high heat with 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes until crisp tender, stirring occasionally. Transfer asparagus to a plate.
3. In the same hot pant, add 2 Tbsp oil and 2 Tbsp butter. Once the butter melts, add garlic and sautee 1 minute. Add shrimp in a single layer, season with 1 tsp salt and 1/4 tsp black pepper and saute until shrimp are pink and opaque (2 min per side). Do not overcook.
4. Add 1/4 cup lemon juice, 1/3 cup parsley, 1 Tbsp lemon zest and stir to combine. Turn off heat, return pasta and asparagus to the pan and toss to combine. Serve with grated parmesan.
This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with amazing fresh flavor.
Our Best Reviewed Pasta Recipes:
- Chicken Pesto Pasta – a delicious new spin on classic Alfredo
- Mom’s Chicken Alfredo – in a lighter scrumptious cream sauce
- Spaghetti and Meatballs – seriously the best meatballs!
- Classic Lasagna – beefy, saucy, cheesy, keeper!
- Shrimp Artichoke Linguine – in garlic lemon sauce
Watch How to Make Shrimp Scampi Pasta:
Mmm… this shrimp scampi pasta is ridiculously tasty. Enjoy this my friends!
Shrimp Scampi Pasta with Asparagus
Ingredients
- 1/2 lb spaghetti
- 1 lb asparagus trimmed and cut into 2" pieces
- 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)
- 1 1/4 tsp Sea Salt divided, plus more for cooking pasta
- 1/4 tsp Black Pepper ground, or to taste
- 1/4 cup fresh 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
Instructions
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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.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What’s your favorite go-to (quick) weeknight meal?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Looks delicious cant wait to try it!!
I hope you love this recipe, Lorraine!
I made this dish for tonights dinner and I followed the recipe
exactly and it had practlicly no taste what so ever. I don’t know
what you could do to improve it.
maybe I was expecting too much.
Hi Carol, between the ample amount of fresh lemon juice, parmesan, and seasonings, there should be a generous amount of flavor. I’m surprised that yours had no flavor – make sure to use fresh lemon juice and not concentrate and avoid using too much pasta for the recipe.
I made this tonight. No asparagus at home. I substituted zucchini spears and added a very small onion, chopped with the garlic. It was really delicious. Grated cheese on the pasta made it outstanding.
Nice one, thanks for sharing the substitute that you used and I’m glad you liked it!
This is one of my favorite dishes!
I’m so glad you found a favorite on our blog! Thank you so much for sharing that with me!
Natasha, you have become one of my favorites! Thank you for sharing your awesome recipes! Our family loves this shrimp pasta…I make it about once a month!! 🙂
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
My husband doesn’t like asparagus , can I use green beans instead?
Hello Shellie, I haven’t tried that yet to advise but I think it could work if he likes that instead. If you do an experiment, please share with us how it goes.
This shrimp scampi is so good looks like a Olive Garden meal. The colors so vibrant I used fettuccine noodles and dried dill weed and my kids loves it. I will definitely make again
I’m so happy to hear that! Thank you for sharing your great review!
Beautiful colors come together in this dish but the flavors just aren’t there. I do not recommend this and I will not make it again.
Hi Vicky, this has been a very popular recipe for us. Did you maybe change any of the ingredients?
How can this recipe be made healthier and just as tasty?
Hi Joana, that is tough since it’s already pretty light. You could try cut down on the butter.
Made this for dinner a couple of nights ago. It was delicious. Definitely a new favorite for me.
I’m glad you loved this recipe, Dana!
I added capers that I had pan fried. Excellent recipe.
Thanks for your good comments and feedback!
One of the BEST recipes I have made (as of now) from your website Natasha! My little brother loves this and he is a picky eater! Will definitely make again we love this so much! Thank you!
You’re welcome! I’m so happy you enjoyed it!
This is very good, and very easy. I’ve made it with pasta and with rice. I think I like the rice better.
I’m so glad you enjoyed that Beverly! I’m happy to hear it works well with rice!
This was a perfect mid-week meal, quick and yummy with ingredients that were already on hand. I didn’t have parsley so used dill for a really fresh flavour punch. Hubs loved the lemon zing!
That’s so great, Roni! Thank you for sharing that amazing feedback!
Definitely have to try this later this month! Looks delicious!
Looking forward to an Alfredo shrimp dish that has a great flavor!! Your last recipes was great and we are looking for another for our dish!!! Keep up the updated recipes and we’ll continue making them!!!
Thank you and will surely do! Have you already seen my Creamy Shrimp Alfredo recipe?
I’m 15 and learning how to cook and this recipe was sooo good and easy to make thanks!
Hey great job to you, Jay. Thanks for sharing your feedback with us!
Omg…made the Speggheti Scampi…sooooo good…love it
I’m so glad you enjoyed it!
Can I use Zucchini Noodles instead? Thank you in advance!
Hi Naomi, I honestly haven’t tried that yet to advise but others commented and shared this “I also subbed half of the spaghetti noodles for zucchini noodles – so you can still get the gluten taste while saving half the calories!”
Thank you so much! You should have your own App .. it would be awesome!
Thank you so much for that suggestion Naomi!
I give this dish a ok. We like more juice or sauce for our pasta. I added a little white wine or chicken broth. I not fond of the water that the pasta is cooked in to add Some cooks like it.
This dish is AMAZING! I stumbled across it a few weeks ago and we’ve had it three times since. It has quickly become their favorite meal. I love that it’s so quick and easy but packs such a fresh, flavorful punch!
Yay, that is so awesome! I’m so glad you chose this recipe to try, it is one of our favorites too!
My family loves it! So flavorful and fragrant. Thank you so much!
You’re welcome, Angel! I’m so glad you enjoyed this recipe!
On your Nutrition Fact for Shrimp Scampi Pasta with
Asparagus it states:
525 Calories per servings. But it
does not state the size of a
serving. Is it a cup? Too many
calories for one cup. Please I
need to know. Thank you,
Hi Linda, I try to always have the serving size in the print friendly recipe towards the bottom of the post. This one serves 4 as a main course. Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
I’d like to make this ahead of time and take to my friend Who is recovering from surgery. What’s the best way to reheat
Hi Eileen, you can reheat in a pan on very low heat. I worry the shrimp gets rubbery when reheated so we like to enjoy it fresh.
This recipe is awesome. I have made it many times. I have made it with chicken as well because my daughter is not a shrimp lover. It was still really good. This last time I used green beans because I forgot to buy Asparagus. It was great!
Isn’t it the best! I love how versatile this recipe is!
Thank you so much for sharing this amazing recipe Natasha! I absolutely loved the tangy flavor in it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Fay!
So yummy and delicious! I’m having this for dinner again tonight.
Sounds like you found a new favorite Pam! Thank you for that awesome review!
The shrimp scampi is very delicious and easy to make. It’s got a fresh tangy flavour that I can’t get enough of. I have used feta as a topping instead of Parmesan which I think makes it taste like summer 🙂
That is great and also a good idea to use feta cheese instead of parmesan. Thanks for sharing that with us!
I added some white cooking wine and some red chili flakes to my recipe. It came out delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I can’t count that high, as the number of times I’ve made this recipe. It is such a special recipe for special dinners. It is perfect. There are techniques which are imbedded in the recipe but I re-iterate them to friends….the pasta should be completely cooked so as not to be dry and soak up the liquid. The dish is made at the last minute and eaten when done and not allowed to sit or the shrimp will get tough. I recommend that all the ingredients be prepped ahead of time and be in containers next to the saute’ pan. A simple caprese salad is a nice starter.
Thank you so much for sharing that with me Stu! I’m so glad you found that special dinner on our blog!
Made this one last night. Fabulous! Measure carefully on the pasta, I added a little too much.
I’m glad you enjoyed it Peter!
This is a regular for me, though I add:
1tsp ginger paste after the asparagus
2 diced eschalion shallots (saute with the garlic)
1 tbsp low-fat creme fraiche stirred-in before the pasta is put in with the shrimp
garnish with fresh coriander( cilantro).
I’ve also halved the number of shrimp and added Peruvian scallops (very small but tasty).
Thank you for sharing those tips with us Stephen!
We do this recipe every spring when we have fresh asparagus in our garden! A family favorite!
Love it! Sounds like this is going to be one of your favorites. Thanks for the feedback!
Made this last night and after my wife’s first bite she looked at me and said Where Did You Get This Recipe…this is AWESOME!
Natasha you rock!
That’s so great James! Isn’t the flavor amazing! Thank you for sharing that great review with me!
I’m from NYC and know great tasting food. I followed the directions exactly… except I added lemon juice from Italy in a glass bottle. I have to say it is the best dish I have made in my life. I always have to change a recipe to taste.Not this one! Over the moon I found you. Thank You Natasha
Wow! That’s so great! It sounds like you have a new favorite, Rita! Thank you for sharing that awesome review with me!
Added red onions to the asparagus, and it kicked up the flavor even more. Loved this recipe!
Yum! That sounds amazing! Thank you for sharing that with me, Lulu!
Followed recipe exactly and it’s so delicious! And easy! Will be making often. Thanks so much!
You’re very welcome! I’m so happy that you enjoyed this recipe. Enjoy!
I made this for company and everyone loved it! This part of Michigan is known for growing asparagus, and it is fresh and plentiful in the late spring at the farmer’s market. I will use this recipe over and over. Thank you!
That’s just awesome!! Thank you for sharing your wonderful review, Kat!
Made this tonight and it was a hit. My bf loved it, great recipe! Ty
Yay that is so awesome! Thanks for sharing that with us.
LOVE this recipe. I’m lactose intolerant and have always taken those lactose pills for me to be able to have some cheese.
but this recipe doesn’t have any cheese in it (except to serve) and it is JUST as good! I also subbed half of the spaghetti noodles for zucchini noodles – so you can still get the gluten taste while saving half the calories!
That’s so great! Thank you so much for sharing that with us Val! I’m glad you’re enjoying this recipe!
I was severly lactose intolerant until I was diagnosed with Celiac…then with 100% avoidance of gluten and restoring of my gut lining, I was no longer lactose intolerant. I used glulten free futuccini for this recipe.
The shrimp scampi with asparagus was great. Do you think I could freeze this dish?
Hi Pat, I have not tested freezing this recipe. I worry it will get soggy once defrosted. If you experiment, please let me know how you like this recipe.
This is absolutely delicious! So fresh and flavorful!
Isn’t the flavor amazing! Thank you for sharing your awesome review with us JW.
Very powerful lemon flavor, no one in the family cared for it. Half the lemon would’ve been better. In the end, all you tasted was lemon.
Thank you for sharing that feedback with us Brian.
Perhaps you are a super taster for lemon flavor, or maybe you packed the 1 tbsp zest tightly therefore exagerating the flavor. I have made the recipe multiple times and it’s excellent. I don’t ever oil pasta water.
Brian,
I use the zest of one unwaxed lemon and that is all that’s needed if you add some cilantro.
I don’t add lemon juice if I am using creme fraiche.
Do try it again, it is so tasty
During the winter when asparagus is not readily available and pricey, I substitute spinach for the asparagus. I simply put all butter and oil in the pan for sauteeing the shrimp and then add pasta and 2 cups+ of packed baby spinach. The hot oil wilts the spinach. Then follow the rest of the recipe. Sometimes I add red red pepper flakes.
Thank you so much for sharing that with me.
Love your recipes!
I’m so glad to hear it!
I have acid reflux and can’t eat much garlic, so I made it with minimal garlic and then put a jar of “traditional” garlic salt in front of the hubs so he could season it to his taste. We both enjoyed this dish so much that I plan to cook it more often!
That’s so great, Judith! Thank you for that awesome review!
Can this recipe be doubled? (I am having company and need enough for 8 people)
Hi James, it would be safer to cook it doubled in 2 separate skillets or at least cook the shrimp in 2 separate skillets and then combine. Otherwise, the shrimp will get crowded and start to steam cook and get rubbery. You’ll also need a fairly large pot to hold that much pasta once it’s all combined.
It was easy and fantastic… it saved my dinner with a friend. Thank you so much
You’re welcome, Mauricio! I’m so glad you enjoyed this recipe!!
Made this dish tonight and it was so delicious! Next time I will invite some guest over to share it with us. Thank you!
This recipe is so perfect for company!
I love my shrimp scampi with white wine… I put the shrimp shells and 1 and 1/4 cups of white wine in a small pot and boil to enrich the wine with the shrimp flavor from the shells. Then I strain the shells from the wine and use the enriched liquid for my shrimp scampi. It’s a little bit of extra work, but so worth it. Makes plenty of liquid for a pound of angel hair pasta.
Thank you so much for sharing that with me.
Way ta go Samantha what white wine did you use a dry or sweet or a Chardonay ya can also try poaching your shrimp in that stock slowly a slight simmer ,then chill for shrimp cocktail and if ya can stick to Texas farm raised so sweet and my favorite ARGENTINA REDS ,,,a lobster texture crab like flavor , dynamite
Excellent and easy thank you!
For us the pasta was way too much relative to the sauce and shrimp.
I’m so glad you enjoyed it. You can definitely add more pasta to taste. Thanks for the great review!
So easy to make and my husband said it tasted like Olive Garden’s shrimp scampi linguini
That’s so great! Thank you for sharing that amazing review with us Jennifer!
This recipe is quite good. I added green peas at the end too. Got a laugh out of add to the same hot pant, lol 😆 Darn spell check….
I’m happy you enjoyed that Shelley!
I swapped out the regular spaghetti for whole wheat angel hair. It’s how I justify eating pasta!
I made this for dinner tonight and it was very good. I added a teaspoon of capers and a pinch of crushed chili flakes. Delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kate!
Amazing recipe! I made this recipe with shrimp and chicken because my boyfriend does not like seafood and it was perfect! Substituting chicken tastes just as delicious. One of our favorite recipes now. Thank you!
That’s so awesome Heather! Thank you for sharing that awesome review with me!
Made your recipe tonight and the family LOVED it! I picked a Meyer lemon from my back deck, used my homemade pasta and it was perfect! Thank you for sharing this wonderful recipe!!!
I’m so happy to hear that! Thank you for sharing your great review, Cheryl!
I tried the shrimp scampi with asparagus pasta with variations and it’s still good. Thank you for sharing. I will definitely do this again next time.
You’re welcome! I’m so happy you enjoyed it
I would Love to try a recipe like this because I love garlic, asparagus and of course shrimp, but I am allergic to anything citrus. Any suggestions on what I could substitute for the lemon?
Hi Janie, here is what one of our readers tried without lemon, “I made this last night…. it was amazing…. I will never cook asparagus any other way….. I wasn’t sure how to replace the lemon, so I added a little more butter … and it was perfect …. a great dish for company. So happy I found your site.” I hope that helps!
Thanks Natasha! It looks like now I have a couple of ways to try this, extra butter or (&) white wine. I will definitely give this a try in the next couple of days and let you know how it goes.
I look forward to your feedback Janie!
Well it has been awhile since I last posted (back in March), and I just wanted to say, mmmm! So good! I have now made this recipe many times with white wine and now I even tried some lemon juice mixed in. It seems that my allergies for citrus has disappeared. Yah! I still like using half of each, lemon/wine ratio and I just have to say this has become a favorite. I shared this with a neighbor friend of mine last night and she even asked if there would be enough for lunch today, there was. Absolutely one of my favorites Natasha! Thanks so much for a wonderful recipe
You’re welcome, Janie! I’m glad you enjoyed that!
Try white wine.
I love the results but the “takes less than 30 minutes” claim is a bit disingenuous because it does not include any prep time. Yes, it takes less than 30 minutes to stir everything together once the asparagus is cleaned and chopped, the lemons are zested and juiced, the shrimp is shelled and cleaned, the garlic is peeled and minced, and the parsley is cleaned and chopped. I’ve made this twice now and with the added prep time I have not made it in less than an hour and 15 minutes, all steps included. So we enjoy the scampi very much but for us it is a weekend meal when we have the time it takes to prep AND cook it. (I understand that the prep can be done ahead of time. But that is still time that has to be spent, whether it’s at the same time as cooking or beforehand. This is not a “less than 30 min.” meal.) The only mention of prep comes in the comment, “This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.” Well, yes. Five stars for the meal itself, 4 stars for the misdirection on the time it actually takes to make it.
I’m so glad you love the recipe! I have found that the right shrimp can make all the difference in prep time as fully shell-on shrimp can be a pain to peel and devein. I try to find the ones that are peeled and deveined with just their tails on so I have to do minimal to no work in preparing the shrimp.
We loved this recipe! Thank you!!!
You’re welcome, Nina! I’m so happy you enjoyed it!
Delish! I added mushrooms when sauteeing the asparagus. They got nice and carmelized and added a TON of flavor. I didn’t have the full amount of lemon, so added a wee bit of pasta water and finished with a light drizzle of olive oil and the parm. I know you love mushrooms, Natasha…try it sometime!
I should definitely give that a try. Thank you for your great review!
Great dish and easy to make,,will try cilantro next time and a bit of chopped red peppers
I’m so happy you enjoyed that, Larry!
We loved this recipe!
Next time I would prepare a little extra garlic butter/oil sauce to add at the end. Added a few red pepper flakes, for some added zip!
I’m so happy to hear that! Thank you for sharing your great review!
Just tried recipe – love it, but we like a little more kick. Had anyone tried substituting the olive oil while cooking shrimp for chili oil? Or other suggestions for adding a little zing?
One of our favorite Friday night dinners 🙂 thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it
This was delicious! Thanks for the recipe! This one is a keeper!
I’m so happy to hear that Robin, sounds like you found a new favorite!
This was excellent, I made it for dinner and loved every bite
I’m so happy you enjoyed that, Geri!
This dish is so full of flavor and easy to make (if you remember to defrost the shrimp lol). I made it yesterday and it’s on the menu again this week! I like that’s it’s versatile, I added mushrooms and I’m sure you could add any other veggies (but keep the zucchini!). It’s just delicious! Thanks so much Natasha!
I’m so happy to hear that, Emily! It sounds like you have a new family favorite!.
I have made this many times. One of my favorite shrimp dishes. Today, realized I didn’t have lemons or white wine, to use as a substitute for lemons, is used a small amount of Vermouth.
I’m so glad you enjoyed it!
I just thought I’d tell you…. Shrimp Scampi Pasta with Asparagus is without a doubt my favorite recipe from your kitchen. It came out so perfect …. Love your site/blog/recipes…. thank you…
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
does it matter what kind of butter? Such as unsalted, salted, sweet cream?
Hi Lani, I always use unsalted butter in all of my recipes but you can sub with salted butter here if that is what you have on hand and just be sure to season to taste. I hope you love the shrimp scampi pasta!
This is one of our go-to dinners. We get a big bag of shrimp at Costco so we always have it on hand. My family loves this dish,
I’m so glad you enjoyed it! Thank you for the wonderful review!
Is the shrimp from costco raw & cleaned? tail off?
Hi Beverly, yes we purchased raw shrimp.
Can you substitute all olive oil? Can’t do dairy.
Hi Elaine, that will still work to do all olive oil. I hope you love the scampi pasta!
Just made this recipe for the second time. It was delicious!!
Used Spaghetti squash instead of regular pasta! Perfect for those on low carb diets!
I’m so happy you enjoyed that Gail!!
This recipe is fantastic, everyone in my family enjoyed it and it was very easy to make.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made this for dinner tonight. It is superb. Taste is light and flavorful. It explodes with excitement on the palate. It was quick and easy to make, though, I prepared the shrimp hours earlier. I will make this dish again.
Thank you Demetrice! I’m so inspired reading your review. 🙂
That looks good. I’m 15 and this will be the first meal I’m going to make without the help of my mom. Can’t wait to try it. What drink do you think is a good suggestion to drink with this meal? And by the way my name is Gabi!
Hi Gabi!! That is so great! I hope you love this recipe! We love our homemade juice with dinner. We have a few awesome drinks on our blog like these here.
can you suggest a wine and or bread or rolls…this will be my first dinner in my new home !
Hi Marie, we don’t drink so I probably wouldn’t be helpful with a wine suggestion, but as for bread, a crusty French bread would be nice on the side.
Delicious. Will be making again!
I’m so happy to hear that, Cindy!
I made this for me and my husband and we both liked it. Just wondering what other veggies you can add, I was thinking red bell pepper and zucchini. What else sounds good? Tia
HI Dawn! Those sounds like great options! Green beans or peas may work also!
Never add olive oil to the water when you are making something other than scampi with pasta. It will not allow the sauce or gravy to stick to the pasta.
I never thought of adding the Asparagus.
Thank you Rose! We appreciate your feedback!
I followed the recipe exactly. I was soooooo delicious and so easy to make! My husband loved it too. Will definitely add it to my recipe kardex.
Hi Angelina! That’s so great! Thank you for sharing this wonderful review!