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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.

Shrimp Scampi Pasta with asparagus in a pan garnished with lemon wedges

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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!

Shrimp scampi tossed with pasta garnished with parmesan cheese

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.

shrimp size chart

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 trim asparagus by snapping off 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.

How to cook pasta for shrimp scampi pasta

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.

How to cook asparagus

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.

How to cook shrimp scampi

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.

How to make shrimp scampi sauce

This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with amazing fresh flavor.

Shrimp Scampi Pasta with Asparagus in pan

Our Best Reviewed Pasta Recipes:

Watch How to Make Shrimp Scampi Pasta:


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

Shrimp Scampi Pasta with Asparagus

4.87 from 167 votes
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$20
Keyword: shrimp scampi pasta
Calories: 525 kcal
Servings: 4 as a main course

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

  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. 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.
  3. 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.
  4. 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.
Nutrition Facts
Shrimp Scampi Pasta with Asparagus
Amount Per Serving
Calories 525 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 308mg103%
Sodium 966mg42%
Potassium 501mg14%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 4g4%
Protein 33g66%
Vitamin A 1545IU31%
Vitamin C 26.4mg32%
Calcium 218mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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 garnished with cheese and parsley and lemon wedges

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

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • SHAWNA
    May 1, 2021

    First time viewing your recipes, and this one is great! 🙂

    Only thing I added was fresh Peas as I had them on hand.

    Oh and some red chili flakes, because I am a sucker for heat!

    Thanks!

    Reply

    • Natashas Kitchen
      May 1, 2021

      THank you so much for watching! I’m so happy you enjoyed this recipe!

      Reply

  • Susan
    March 31, 2021

    Made this for dinner tonight. It was a hit! I will definitely make it again.

    Reply

    • Natasha's Kitchen
      March 31, 2021

      I’m happy to know that you loved it, Susan! Thank you for sharing.

      Reply

  • Kristina
    March 25, 2021

    Just loved it !

    Reply

    • Natashas Kitchen
      March 25, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lisa
    March 24, 2021

    This was so simple and delicious. Great recipe!

    Reply

    • Natashas Kitchen
      March 24, 2021

      I’m so happy to hear that! Thank you for sharing your great review

      Reply

      • Elisabeth
        March 28, 2021

        This would be a great Easter Brunch recipe .
        It will be a wonderful addition to the our menu.

        Reply

  • Kathy
    March 24, 2021

    This is a fabulous dish that comes together in no time. I used jumbo tiger prawns and it was decadent! Thanks for this keeper. I will be trying more of your recipes.

    Reply

    • Natashas Kitchen
      March 24, 2021

      Yum! That sounds amazing! I’m so glad you enjoyed it!

      Reply

  • Mary jane
    March 15, 2021

    I fixed the shrimp scampi pasta with asparagus tonight for supper and it was delicious😋 my husband and I both really enjoyed it thank you for this wonderful recipe😊

    Reply

    • Natashas Kitchen
      March 15, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Mary Jane!

      Reply

  • Lorraine Beaulieu
    March 10, 2021

    Loved your shrimp pasta with asparagus. Seasonings were just perfect. Will definitely make it again

    Reply

    • Natasha's Kitchen
      March 10, 2021

      I’m glad you loved it, Lorraine. Thank you for sharing!

      Reply

  • Elita Trofimova
    March 5, 2021

    Thank you, Natasha, very tasty pasta recipe! Very fragrant and fresh!

    Reply

    • Natasha's Kitchen
      March 5, 2021

      You’re welcome! Thank you too for your great comments and review, Elita.

      Reply

  • lorraine beaulieu
    February 24, 2021

    Looks delicious cant wait to try it!!

    Reply

    • Natashas Kitchen
      February 24, 2021

      I hope you love this recipe, Lorraine!

      Reply

    • Lorraine Beaulieu
      March 10, 2021

      can you use dried parsley and how much?

      Reply

      • Natashas Kitchen
        March 10, 2021

        Hi Lorraine, dried should work. I would read the bottle/ package instructions. It usually give s you a ratio of dried to fresh.

        Reply

  • carol
    February 17, 2021

    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.

    Reply

    • Natasha
      February 17, 2021

      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.

      Reply

  • JoAnn D.
    February 17, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Nice one, thanks for sharing the substitute that you used and I’m glad you liked it!

      Reply

  • JERRY D SMITH
    February 15, 2021

    This is one of my favorite dishes!

    Reply

    • Natashas Kitchen
      February 15, 2021

      I’m so glad you found a favorite on our blog! Thank you so much for sharing that with me!

      Reply

  • Erica
    February 11, 2021

    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!! 🙂

    Reply

    • Natashas Kitchen
      February 11, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Shellie Fortner
    January 31, 2021

    My husband doesn’t like asparagus , can I use green beans instead?

    Reply

    • Natasha's Kitchen
      January 31, 2021

      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.

      Reply

  • Camille
    January 29, 2021

    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

    Reply

    • Natashas Kitchen
      January 30, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Vicky Baumchen
    January 16, 2021

    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.

    Reply

    • Natasha
      January 16, 2021

      Hi Vicky, this has been a very popular recipe for us. Did you maybe change any of the ingredients?

      Reply

  • Joana Donovan
    January 14, 2021

    How can this recipe be made healthier and just as tasty?

    Reply

    • Natasha
      January 15, 2021

      Hi Joana, that is tough since it’s already pretty light. You could try cut down on the butter.

      Reply

  • Dana Tomlinson
    January 10, 2021

    Made this for dinner a couple of nights ago. It was delicious. Definitely a new favorite for me.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      I’m glad you loved this recipe, Dana!

      Reply

  • Nan Cole
    January 7, 2021

    I added capers that I had pan fried. Excellent recipe.

    Reply

    • Natasha's Kitchen
      January 7, 2021

      Thanks for your good comments and feedback!

      Reply

  • Brittaney
    January 5, 2021

    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!

    Reply

    • Natashas Kitchen
      January 5, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Beverly G Kozma
    December 24, 2020

    This is very good, and very easy. I’ve made it with pasta and with rice. I think I like the rice better.

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you enjoyed that Beverly! I’m happy to hear it works well with rice!

      Reply

  • Roni
    December 9, 2020

    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!

    Reply

    • Natashas Kitchen
      December 9, 2020

      That’s so great, Roni! Thank you for sharing that amazing feedback!

      Reply

  • Christine Gibson
    November 27, 2020

    Definitely have to try this later this month! Looks delicious!

    Reply

  • Richard Kopacko
    October 25, 2020

    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!!!

    Reply

  • Jay
    October 24, 2020

    I’m 15 and learning how to cook and this recipe was sooo good and easy to make thanks!

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hey great job to you, Jay. Thanks for sharing your feedback with us!

      Reply

  • Sylvia
    October 4, 2020

    Omg…made the Speggheti Scampi…sooooo good…love it

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so glad you enjoyed it!

      Reply

  • Naomi
    September 17, 2020

    Can I use Zucchini Noodles instead? Thank you in advance!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      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!”

      Reply

      • Naomi
        September 19, 2020

        Thank you so much! You should have your own App .. it would be awesome!

        Reply

        • Natashas Kitchen
          September 19, 2020

          Thank you so much for that suggestion Naomi!

          Reply

          • Jon
            September 27, 2020

            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.

  • Brittney Gamble
    September 9, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Yay, that is so awesome! I’m so glad you chose this recipe to try, it is one of our favorites too!

      Reply

  • Angel Nguyen
    August 22, 2020

    My family loves it! So flavorful and fragrant. Thank you so much!

    Reply

    • Natashas Kitchen
      August 22, 2020

      You’re welcome, Angel! I’m so glad you enjoyed this recipe!

      Reply

  • Linda
    August 8, 2020

    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,

    Reply

    • Natashas Kitchen
      August 8, 2020

      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!

      Reply

  • Eileen
    August 4, 2020

    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

    Reply

    • Natashas Kitchen
      August 5, 2020

      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.

      Reply

  • Bean
    July 23, 2020

    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!

    Reply

    • Natashas Kitchen
      July 23, 2020

      Isn’t it the best! I love how versatile this recipe is!

      Reply

  • Fay
    July 18, 2020

    Thank you so much for sharing this amazing recipe Natasha! I absolutely loved the tangy flavor in it!

    Reply

    • Natashas Kitchen
      July 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, Fay!

      Reply

  • Pam
    July 3, 2020

    So yummy and delicious! I’m having this for dinner again tonight.

    Reply

    • Natashas Kitchen
      July 3, 2020

      Sounds like you found a new favorite Pam! Thank you for that awesome review!

      Reply

  • Kate K
    June 1, 2020

    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 🙂

    Reply

    • Natasha's Kitchen
      June 1, 2020

      That is great and also a good idea to use feta cheese instead of parmesan. Thanks for sharing that with us!

      Reply

  • Katherine Matthews
    May 14, 2020

    I added some white cooking wine and some red chili flakes to my recipe. It came out delicious!

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Stu Borken
    May 9, 2020

    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.

    Reply

    • Natashas Kitchen
      May 9, 2020

      Thank you so much for sharing that with me Stu! I’m so glad you found that special dinner on our blog!

      Reply

  • Peter J Smith
    May 9, 2020

    Made this one last night. Fabulous! Measure carefully on the pasta, I added a little too much.

    Reply

    • Natashas Kitchen
      May 9, 2020

      I’m glad you enjoyed it Peter!

      Reply

  • Stephen Hooper
    April 21, 2020

    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).

    Reply

    • Natashas Kitchen
      April 21, 2020

      Thank you for sharing those tips with us Stephen!

      Reply

  • Nicole
    April 16, 2020

    We do this recipe every spring when we have fresh asparagus in our garden! A family favorite!

    Reply

    • Natasha's Kitchen
      April 16, 2020

      Love it! Sounds like this is going to be one of your favorites. Thanks for the feedback!

      Reply

  • James Potter
    April 8, 2020

    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!

    Reply

    • Natashas Kitchen
      April 8, 2020

      That’s so great James! Isn’t the flavor amazing! Thank you for sharing that great review with me!

      Reply

  • Rita
    March 27, 2020

    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

    Reply

    • Natashas Kitchen
      March 28, 2020

      Wow! That’s so great! It sounds like you have a new favorite, Rita! Thank you for sharing that awesome review with me!

      Reply

  • Lulu
    March 23, 2020

    Added red onions to the asparagus, and it kicked up the flavor even more. Loved this recipe!

    Reply

    • Natashas Kitchen
      March 23, 2020

      Yum! That sounds amazing! Thank you for sharing that with me, Lulu!

      Reply

  • Patti
    March 22, 2020

    Followed recipe exactly and it’s so delicious! And easy! Will be making often. Thanks so much!

    Reply

    • Natasha's Kitchen
      March 22, 2020

      You’re very welcome! I’m so happy that you enjoyed this recipe. Enjoy!

      Reply

  • Kat
    March 20, 2020

    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!

    Reply

    • Natashas Kitchen
      March 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Kat!

      Reply

  • Lucy
    March 15, 2020

    Made this tonight and it was a hit. My bf loved it, great recipe! Ty

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Yay that is so awesome! Thanks for sharing that with us.

      Reply

  • Val Leang
    March 9, 2020

    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!

    Reply

    • Natashas Kitchen
      March 9, 2020

      That’s so great! Thank you so much for sharing that with us Val! I’m glad you’re enjoying this recipe!

      Reply

    • Stu B.
      March 9, 2020

      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.

      Reply

  • Pat
    February 29, 2020

    The shrimp scampi with asparagus was great. Do you think I could freeze this dish?

    Reply

    • Natashas Kitchen
      February 29, 2020

      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.

      Reply

  • JW
    February 24, 2020

    This is absolutely delicious! So fresh and flavorful!

    Reply

    • Natashas Kitchen
      February 24, 2020

      Isn’t the flavor amazing! Thank you for sharing your awesome review with us JW.

      Reply

  • Brian Burns
    February 22, 2020

    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.

    Reply

    • Natashas Kitchen
      February 22, 2020

      Thank you for sharing that feedback with us Brian.

      Reply

    • Stu B.
      February 23, 2020

      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.

      Reply

    • Stephen Hooper
      April 21, 2020

      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

      Reply

  • Rebecca Castlebury
    January 26, 2020

    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.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Thank you so much for sharing that with me.

      Reply

  • Loretta Zanier
    December 7, 2019

    Love your recipes!

    Reply

    • Natashas Kitchen
      December 7, 2019

      I’m so glad to hear it!

      Reply

  • Judith Simpson
    December 3, 2019

    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!

    Reply

    • Natashas Kitchen
      December 3, 2019

      That’s so great, Judith! Thank you for that awesome review!

      Reply

  • James E Piszker
    December 2, 2019

    Can this recipe be doubled? (I am having company and need enough for 8 people)

    Reply

    • Natasha
      December 2, 2019

      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.

      Reply

  • Maurício
    December 1, 2019

    It was easy and fantastic… it saved my dinner with a friend. Thank you so much

    Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Mauricio! I’m so glad you enjoyed this recipe!!

      Reply

  • Jackie
    October 29, 2019

    Made this dish tonight and it was so delicious! Next time I will invite some guest over to share it with us. Thank you!

    Reply

    • Natashas Kitchen
      October 29, 2019

      This recipe is so perfect for company!

      Reply

  • Samantha
    September 25, 2019

    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.

    Reply

    • Natashas Kitchen
      September 25, 2019

      Thank you so much for sharing that with me.

      Reply

    • Joseph
      October 7, 2019

      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

      Reply

  • SAMAR HASSOUNEH
    September 15, 2019

    Excellent and easy thank you!
    For us the pasta was way too much relative to the sauce and shrimp.

    Reply

    • Natasha
      September 16, 2019

      I’m so glad you enjoyed it. You can definitely add more pasta to taste. Thanks for the great review!

      Reply

  • Jennifer Sanders
    August 22, 2019

    So easy to make and my husband said it tasted like Olive Garden’s shrimp scampi linguini

    Reply

    • Natashas Kitchen
      August 22, 2019

      That’s so great! Thank you for sharing that amazing review with us Jennifer!

      Reply

  • Shelley
    July 29, 2019

    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….

    Reply

    • Natashas Kitchen
      July 29, 2019

      I’m happy you enjoyed that Shelley!

      Reply

    • Rachel
      October 14, 2019

      I swapped out the regular spaghetti for whole wheat angel hair. It’s how I justify eating pasta!

      Reply

  • Kate
    July 26, 2019

    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.

    Reply

    • Natashas Kitchen
      July 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kate!

      Reply

  • Heather
    July 3, 2019

    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!

    Reply

    • Natashas Kitchen
      July 3, 2019

      That’s so awesome Heather! Thank you for sharing that awesome review with me!

      Reply

  • Cheryl
    May 16, 2019

    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!!!

    Reply

    • Natashas Kitchen
      May 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Cheryl!

      Reply

  • Winnie
    March 15, 2019

    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.

    Reply

    • Natashas Kitchen
      March 15, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Janie
    March 13, 2019

    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?

    Reply

    • Natashas Kitchen
      March 13, 2019

      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!

      Reply

      • Janie
        March 16, 2019

        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.

        Reply

        • Natashas Kitchen
          March 16, 2019

          I look forward to your feedback Janie!

          Reply

          • Janie
            August 17, 2020

            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

          • Natashas Kitchen
            August 17, 2020

            You’re welcome, Janie! I’m glad you enjoyed that!

    • Virginia Storm
      March 13, 2019

      Try white wine.

      Reply

    • C. Green
      April 20, 2019

      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.

      Reply

      • Natasha
        April 21, 2019

        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.

        Reply

    • Maggie Walker
      March 7, 2021

      I made this today for my coworkers and myself for dinner. I read your prep and other times till finished. I’d like to know who did your prep work. It’s a lot longer th taken you say. But was good.

      Reply

  • Nina
    March 12, 2019

    We loved this recipe! Thank you!!!

    Reply

    • Natashas Kitchen
      March 12, 2019

      You’re welcome, Nina! I’m so happy you enjoyed it!

      Reply

      • Kathy
        March 2, 2020

        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!

        Reply

        • Natasha's Kitchen
          March 2, 2020

          I should definitely give that a try. Thank you for your great review!

          Reply

  • Larry
    March 12, 2019

    Great dish and easy to make,,will try cilantro next time and a bit of chopped red peppers

    Reply

    • Natashas Kitchen
      March 12, 2019

      I’m so happy you enjoyed that, Larry!

      Reply

  • Pat
    March 8, 2019

    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!

    Reply

    • Natashas Kitchen
      March 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

    • Karen
      September 2, 2019

      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?

      Reply

  • Nicole Dufault
    March 8, 2019

    One of our favorite Friday night dinners 🙂 thanks for the recipe!

    Reply

    • Natashas Kitchen
      March 8, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Robin
    March 6, 2019

    This was delicious! Thanks for the recipe! This one is a keeper!

    Reply

    • Natashas Kitchen
      March 7, 2019

      I’m so happy to hear that Robin, sounds like you found a new favorite!

      Reply

  • Geri
    February 25, 2019

    This was excellent, I made it for dinner and loved every bite

    Reply

    • Natashas Kitchen
      February 25, 2019

      I’m so happy you enjoyed that, Geri!

      Reply

  • Emily
    February 12, 2019

    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!

    Reply

    • Natashas Kitchen
      February 12, 2019

      I’m so happy to hear that, Emily! It sounds like you have a new family favorite!.

      Reply

  • Betty
    January 6, 2019

    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.

    Reply

    • Natashas Kitchen
      January 6, 2019

      I’m so glad you enjoyed it!

      Reply

  • Nancy
    January 4, 2019

    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…

    Reply

    • Natashas Kitchen
      January 4, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!

      Reply

  • Lani
    January 2, 2019

    does it matter what kind of butter? Such as unsalted, salted, sweet cream?

    Reply

    • Natasha
      January 2, 2019

      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!

      Reply

  • Natalie
    December 11, 2018

    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,

    Reply

    • Natashas Kitchen
      December 11, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

      • beverly iametti
        August 14, 2019

        Is the shrimp from costco raw & cleaned? tail off?

        Reply

        • Natashas Kitchen
          August 14, 2019

          Hi Beverly, yes we purchased raw shrimp.

          Reply

        • Elaine
          August 20, 2019

          Can you substitute all olive oil? Can’t do dairy.

          Reply

          • Natasha
            August 20, 2019

            Hi Elaine, that will still work to do all olive oil. I hope you love the scampi pasta!

  • Gail
    November 10, 2018

    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!

    Reply

    • Natashas Kitchen
      November 10, 2018

      I’m so happy you enjoyed that Gail!!

      Reply

  • Lisa
    November 3, 2018

    This recipe is fantastic, everyone in my family enjoyed it and it was very easy to make.

    Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Demetrice Richardson
    November 1, 2018

    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.

    Reply

    • Natashas Kitchen
      November 1, 2018

      Thank you Demetrice! I’m so inspired reading your review. 🙂

      Reply

  • Gabi
    October 27, 2018

    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!

    Reply

    • Natashas Kitchen
      October 27, 2018

      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.

      Reply

  • marie
    October 24, 2018

    can you suggest a wine and or bread or rolls…this will be my first dinner in my new home !

    Reply

  • Cindy
    October 9, 2018

    Delicious. Will be making again!

    Reply

    • Natashas Kitchen
      October 9, 2018

      I’m so happy to hear that, Cindy!

      Reply

  • Dawn poe
    October 7, 2018

    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

    Reply

    • Natashas Kitchen
      October 7, 2018

      HI Dawn! Those sounds like great options! Green beans or peas may work also!

      Reply

  • Rose
    October 6, 2018

    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.

    Reply

    • Natashas Kitchen
      October 6, 2018

      Thank you Rose! We appreciate your feedback!

      Reply

  • Angelina
    September 15, 2018

    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.

    Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Angelina! That’s so great! Thank you for sharing this wonderful review!

      Reply

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