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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

4.85 from 132 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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

    • 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

  • 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

  • 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

  • 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 hereReply

  • 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

    • Natasha
      October 24, 2018

      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. 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

  • Andrew
    September 13, 2018

    What other vegetable would be good here? I detest asparagus. Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Andrew, several of our readers have reported trying this with Broccoli and green beans and loving it. 🙂 Reply

    • Jean Goldberg
      September 16, 2018

      Broccoli florets? Reply

  • Nancy
    September 11, 2018

    This was amazing and so simple to make. My guys loved it. Next time I’ll get a picture before they eat it all. 😊 Reply

    • Natashas Kitchen
      September 11, 2018

      I’m so happy you enjoyed that Nancy! Reply

  • Pamela
    September 9, 2018

    This is one of my favorite things to make. Easy and satisfying. Simply love it. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Pamela! I’m so happy you found a favorite! Thank you for sharing that with me. Reply

  • Ben
    August 23, 2018

    This may be WAY after the fact, but because I’m trying to cut carbs, I did this recipe with leftover quinoa. I had about 3-4 cups of leftover quinoa and threw that in there instead of the spaghetti. Was STILL delicious. Reply

    • Natashas Kitchen
      August 23, 2018

      I’m so happy it worked out for you Ben! Thank you for sharing that with us! Reply

  • Gloria
    August 18, 2018

    Me encantan tus recetas, podrás añadir algunas de Salmón, por favor Reply

    • Natashas Kitchen
      August 18, 2018

      Thank you so much Gloria! Reply

  • Carolyn Allen
    August 16, 2018

    do you have a cook book with all of your yummy recipes? Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Carolyn! Not yet but stay tuned! 🙂 Reply

  • terri day
    August 15, 2018

    FABULOUS recipe!! Delicious & light!! A real hit in our home! 🙂 Reply

    • Natashas Kitchen
      August 15, 2018

      I’m so happy you all enjoyed that! Sounds like you found a new family favorite Terri! Reply

  • Connie
    August 14, 2018

    I especially love that this has no heavy, creamy sauce! Can’t wait to make this! Thanks Reply

    • Natashas Kitchen
      August 14, 2018

      You’re so welcome Connie! Reply

  • Ginny
    August 13, 2018

    That looks so good! I have everything to make that but the parm, of course. I bet that would be awesome with some mushrooms sauteed with the asparagus and a bit of bacon bits tossed in at the end. Bacon and shrimp? Yes please! Reply

    • Natashas Kitchen
      August 14, 2018

      That sounds so good Ginny! Great ideas! 🙂 Reply

  • Nancy C Hogan
    August 8, 2018

    I made this and it was absolutely great, and so easy to make….. It popped up on my facebook today which is funny, because I am already making this for din din tonight. Reply

    • Natashas Kitchen
      August 8, 2018

      Thank you for the awesome review, Nancy! How funny is that! I love it! Reply

  • Laura Henderson
    July 26, 2018

    I made this dish. Im not a cook but this came out GREAT! I even gave some to my friends and family. They LOVED it. I cant wait to make it for my boyfriend Reply

    • Natashas Kitchen
      July 26, 2018

      Thank you for sharing this with your friends Laura! What a great review! 🙂 Reply

  • Marion
    July 24, 2018

    Added scallops to this great dish, tripled it and served it at our family reunion at the Jersey shore. Everyone loved it. Thank you.
    PS: Cooked the scallops separately. Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you for the great review, Marion! I’m so happy you enjoyed that! Reply

  • Carol
    July 23, 2018

    5 stars from hubby! Had to double the recipe to use a 2 lb. bag of jumbo Argentenian red shrimp already thawed. It was OMG good!! Thank you Natasha!!! Reply

    • Natashas Kitchen
      July 23, 2018

      You’re welcome! I’m so happy you both enjoyed it, Carol. Reply

  • Nina
    July 22, 2018

    Made this about a week ago,delicious! Hubby and I both loved it. Making it again tonight.❤️ Reply

    • Natashas Kitchen
      July 23, 2018

      Sounds like you guys found a new favorite! Reply

  • teresa k curto
    July 11, 2018

    Made this for dinner tonite.. was really good ! will definitely make it again…. Reply

    • Natashas Kitchen
      July 12, 2018

      I’m so glad you enjoyed it, Teresa! Reply

  • Kim Garafano
    June 23, 2018

    It was good, but I only put in half of the lemon juice called for and even then it was quite lemony. Also, I cooked onions in with the asparagus for more flavor. As an aside, I have to agree with whoever commented on putting oil in the pasta water. Just salt. My mom used to add oil so I used to as well until I learned it wasn’t good practice. You can’t argue with Lidia…”Do not put oil in the pot: As Lidia Bastianich has said, “Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order!” Olive oil is said to prevent the pot from boiling over and prevent the pasta from sticking together. But, the general consensus is that it does more harm than good. Reply

    • Natashas Kitchen
      June 23, 2018

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

    • GlamTam
      July 26, 2018

      Agreed!!! As long as you have a rolling boil there is no need for oil in the pasta water, and stir it….stirring and a rolling boil, the pasta will not stick. Sea Salt only should go in your water…and properly seasoned pasta water should taste like the sea! To prevent pot from boiling over, put a wooden spoon across the pot – apparently something in a wooden spoon helps with that. Reply

    • Ursula Friederich
      February 4, 2019

      And just who is Lidia Bastianich? the whizz of pasta cooking? I always put oil in the pasta water, unless it’s spaghetti bolognese.
      Natasha, your recipes are magnificent! Reply

      • A Onion
        February 21, 2019

        I am Italian and I was taught my Grandmother that you never put even olive oil in pasta water, no matter what! The recipe was excellent otherwise. I substituted dry white Vermouth for most of the lemon. Reply

        • Natashas Kitchen
          February 21, 2019

          Thank you for sharing that with me! Reply

  • Sybil
    June 23, 2018

    Just how can I print this recipe on one page Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Sybil! The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! Reply

  • Pamela
    June 15, 2018

    I’ve made this a few times now. We are never disappointed. Love it! In fact my sister in law has requested this for her birthday dinner tomorrow. I’m looking forward to making it for her again. Thank you for sharing with us. Reply

    • Natashas Kitchen
      June 15, 2018

      That’s so great! It sounds like you have a new family favorite! Reply

  • Joanne Stephens
    June 14, 2018

    Would this work with scallops, we don’t care for shrimp. Reply

    • Natashas Kitchen
      June 14, 2018

      I Joanne! I haven’t tried it with scallops myself, but some of our readers have mentioned substituting them for shrimp. Enjoy! Reply

  • Sandi darna
    June 4, 2018

    I made this for the first time tonight…it was absolutely wonderful! I cannot wait to see more recipes💜 Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so inspired reading this. Thank you, Sandi! Reply

  • Nancy C Hogan
    June 2, 2018

    so I’m making your Shrimp Scampi pasta this week and tonight my husband tells me…. no more lemon or lime meals….. he doesn’t like them…. so help…. I’m sure the that 1/4 of lemon juice is adding moisture… what can I substitute… more butter? or what??? thanks so. Reply

    • Natasha
      June 2, 2018

      HI Nancy, you can add half of the lemon juice and then splash in some of the pasta cooking water to add a little more moisture if desired 🙂 Reply

      • Nancy C Hogan
        June 4, 2018

        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. Reply

        • Natashas Kitchen
          June 4, 2018

          I’m so happy you discovered our blog, Nancy. 🙂 Thank you for the wonderful review! Reply

    • K
      July 15, 2018

      You could substitute white wine for the lemon juice but make sure you let it come to a boil. If you don’t let the wine come to a boil it doesn’t take quite right. Reply

    • Elaine
      July 18, 2018

      white wine would be nice! Reply

  • Marion
    May 14, 2018

    Can you add scallops th he recipe without changing anything else? Reply

    • Natasha
      natashaskitchen
      May 14, 2018

      Hi Marion, if you wanted to do scallops, I would sear them first before the shrimp, otherwise, you would be crowding the pan which would cause the shrimp and scallops to juice out and become rubbery. I hope you love the recipe! Reply

  • sharona
    May 9, 2018

    Very good! I live in AZ so its hard to want to cook a hot meal as the outside temps heat up! So this was a perfect solution as no oven was needed and it was basically a one pot deal
    I added sautéed mushrooms after the asparagus and it made for a heartier dish.
    Reserve extra lemon slices and lemon zest for freshness during presentation
    I will totally make this dish again!
    Thanks Nat! Reply

    • Natasha's Kitchen
      May 10, 2018

      You’re welcome! I’m glad you enjoy the recipe so much. Thanks for sharing your fantastic review with other readers! Reply

  • Karen Parker
    May 4, 2018

    It turned out wonderfully. Really good. I am adding this to mt list of good quick meals. Reply

    • Natasha's Kitchen
      May 4, 2018

      Yay, I’m glad to hear the recipe made it to your favorites list! Thanks for sharing your excellent review Karen! Reply

  • Kecia
    April 28, 2018

    I made this tonight and it was delicious. Quick and easy recipe. My husband and I both enjoyed it. I doubled the recipe and used spaghetti squash in place of the noodles. I will make this again. Thanks. Reply

    • Natasha's Kitchen
      April 28, 2018

      You’re welcome Kecia! I’m glad you both love the recipe. Thanks for sharing your great review! Reply

    • sharona
      May 9, 2018

      OOh! great suggestion for spag squash as bikini season is here! Reply

  • Yuri Clingerman
    April 19, 2018

    Just made this exactly following the recipe. It was superb and easy to make. Wonderful and refreshing pasta dish to have on a warm summer day. I had a side of caprese salad. Reply

    • Natasha's Kitchen
      April 20, 2018

      I’m glad to hear the recipe is an absolute success! Thanks for sharing your excellent review Yuri! Reply

  • PhilNChicago
    April 17, 2018

    I think cilantro in lieu of parsley really pops with the lemon and zest.

    Either way works great! Reply

    • Natasha's Kitchen
      April 18, 2018

      Great suggestion Phil, thanks for sharing! Reply

  • Marija
    April 13, 2018

    Great recipe! Thank you! Love the taste and flavours…no changes and very easy to make…no leftovers! Reply

    • Natasha's Kitchen
      April 14, 2018

      You’re welcome, I’m glad to hear the recipe is an absolute success. Thanks for sharing your excellent review Marija! Reply

  • TonyB
    March 24, 2018

    Made this dish twice now …. absolutely delicious Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m happy to hear that Tony, thanks for sharing! Reply

  • Kimberly Davis
    March 24, 2018

    This recipe is UNREAL good! Made it twice in the last week! The second time, I substituted riced cauliflower for the pasta, just to make it lower calorie/lower carb. I can’t wait for leftovers tonight!! Recipe is perfect and needs no alterations. Reply

    • Natasha's Kitchen
      March 24, 2018

      I’m glad you love the recipe Kimberly! What a great suggestion, I will try that myself. Thanks for sharing your fantastic review with other readers! Reply

  • Sheila
    March 22, 2018

    This is excellent! Making for the 2nd time tonight! I substitute minced onion for garlic as we are not fans of garlic! It is very delicious. Thanks for the recipe! Reply

    • Natasha's Kitchen
      March 22, 2018

      You’re welcome Sheila! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Mike Endresen
    March 22, 2018

    Hi Natasha,

    How would you suggest doubling the recipe? I tried doubling everything (besides the asparagus and the shrimp), but the result was super lemony. Was wondering if you had any suggestions? Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Mike, I do think doubling the lemon juice without doubling everything would be a little overwhelming with lemon juice. Since you are adding the lemon juice at the end, you might just add it to taste before serving. I hope that helps! Reply

    • Peggy
      May 10, 2018

      If I were doubling I would use pasta cooking liquid for the second ⅓ cup of liquid. Reply

      • Barbara Alexander
        July 11, 2018

        I make this dish often but differ somewhat…using Fettuccine instead of spaghetti…..love this easy and delicious dish,,. Reply

        • Natashas Kitchen
          July 11, 2018

          So happy you enjoyed this, Barbara! Reply

  • Keiko
    March 20, 2018

    This is so easy and so good!! My 7 years old daughter loves this meal, too! Love it!!! Reply

    • Natasha's Kitchen
      March 21, 2018

      I’m happy to hear you both love the recipe! Thanks for sharing your great review Keiko! Reply

  • Amy
    March 16, 2018

    Used shelled edamame and worked out great. Reply

    • Natasha's Kitchen
      March 16, 2018

      Yum, that sounds delicious! Thanks for sharing your review with other readers Amy! Reply

  • Cindy
    March 15, 2018

    I made this tonight. We loved it!! I used linguine. Definitely making it on the regular Reply

    • Natasha's Kitchen
      March 15, 2018

      I’m happy to hear that Cindy, thanks for sharing! 🙂 Reply

  • Heather Modispaw
    March 15, 2018

    Made this last night with double the shrimp and just one lemon. Next time I’ll use two lemons, but it was FABULOUS. My kids devoured it, asked for more and asked if I can make it tonight too. Even my picky mother (who has taste issues due to Alzheimer’s) ate it all! Definitely putting on the must make rotation! Reply

    • Natasha's Kitchen
      March 15, 2018

      Awesome! I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Heather! Reply

    • Mike Endresen
      March 22, 2018

      Don’t double the lemons! I tried this one time because I was doubling the noodles. It made everything way too lemony. Reply

  • Sun
    March 13, 2018

    I’ve made this twice because my picky eater daughter loves it. Do you have nutrition information for this recipe? Reply

    • Natasha's Kitchen
      March 14, 2018

      I’m happy to hear that! We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, 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

  • Yanyan
    March 12, 2018

    I just made this recipe tonight, it was phenomenal! I love your website, a lot of simple and good recipes!!

    Yanyan Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you love the recipe as much as I do! Thanks for following and sharing your wonderful review Yanyan! Reply

  • Bill G
    March 12, 2018

    I made this recipe yesterday. I found it very easy and absolutely delicious! I doubled the ingredients and have leftovers. I am planning on adding more asparagus! Reply

    • Natasha's Kitchen
      March 12, 2018

      I’m glad you enjoy the recipe Bill! Thanks for sharing your excellent review! Reply

  • Jean G
    March 9, 2018

    That is exactly what I’m cooking tonight, we had this recipe for at least 4 years now, the exact one, taken from “Tasty” – The only change I do in it, I use Angel Hair pasta… Bonne Appetite Reply

    • Natasha's Kitchen
      March 9, 2018

      I’m glad you enjoy the recipe Jean, thanks for sharing! Reply

  • Irene
    March 2, 2018

    Amazing, and easy to make! Reply

    • Natasha's Kitchen
      March 2, 2018

      I’m glad you love it Irene! Thanks for sharing! Reply

  • TREVOR
    February 23, 2018

    Loooks Yummy Natasha! I dont cook usually but this has motivated me. Thanks Trevor Reply

    • Natasha's Kitchen
      February 24, 2018

      I hope you love it Trevor, please let me know what you think when you decide to try it! Reply

  • Sydney
    February 21, 2018

    This was an excellent recipe Natasha–so easy and so flavorful! The acidity of the lemon was just scrumptious. Thank you for a perfect dinner! Reply

    • Natasha's Kitchen
      February 21, 2018

      My pleasure Sydney! I’m glad to hear you enjoy the recipe as much as I do. Thanks for sharing your fantastic review! Reply

  • Lisette
    February 14, 2018

    Mmmmmm!!!! Made this for my sweetie as a Valentine surprise and he loved it! I used angel hair and it turned out delish! Winner! Reply

    • Natasha's Kitchen
      February 15, 2018

      I’m glad to hear you both love the recipe! Thanks for sharing your great review Lisette! Reply

  • Nancy Mauriello
    February 14, 2018

    Made this tonight for my family. WOW! It was so easy to make and tasted incredible. Thanks for sharing this, Natasha! We will definitely make this again! Reply

    • Natasha's Kitchen
      February 14, 2018

      You’re welcome Nancy! I’m glad to hear that everyone enjoys the recipe so much. Thanks for sharing your wonderful review! Reply

  • Debbie
    February 14, 2018

    Making this for our Valentine’s dinner. Let you know how it turns out! Reply

    • Natasha's Kitchen
      February 14, 2018

      I hope you love it! Please do Debbie! Reply

  • Lisa
    January 21, 2018

    Wow this was really good and very simple. I did use Penna pasta instead and it worked perfect. Reply

    • Natasha's Kitchen
      January 21, 2018

      I’m glad you enjoy the recipe Lisa! Thanks for sharing your great review! Reply

  • Diane
    January 16, 2018

    I made this for the second time tonight for dinner. It is soooo good! My family and friends loved it too! I wouldn’t change a thing. Reply

    • Natasha's Kitchen
      January 16, 2018

      I’m glad the recipe is a HIT! Thanks for sharing your great review Diane! Reply

  • sheryl
    January 14, 2018

    do you happen to have a breakdown of the calories, etc? Reply

    • Natasha's Kitchen
      January 15, 2018

      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 Sheryl! Reply

    • stu
      January 15, 2018

      I have made this recipe and it is an exceptionally good recipe. If you are worried about calories you are likely familiar with how to calculate them yourself, serving 4 people. It is a well balanced meal and consuming it will not affect your health in any negative manner. Just make it and enjoy it. If you are worried ’bout it having too many calories, just eat a smaller portion and that will take care of your worries. Natasha did offer you a site to check out the calories. Reply

  • Russell
    January 14, 2018

    I’m sorry, you lost me when you needlessly put oil in the pasta water. That does nothing but coat the pasta which defeats the whole purpose of salting the water.
    Otherwise, the recipe looks pretty decent and I’ll probably give it a try and hopefully tack on another star. Reply

  • Juliann
    January 6, 2018

    Best thing I have ever cooked ❤️ Reply

    • Natasha's Kitchen
      January 7, 2018

      Awesome, I’m glad to hear how much you love the recipe. Thanks for sharing Juliann! Reply

  • January 4, 2018

    Love this recipe. It is so delicious that I made it twice in one week. I did cook scallops to also add to the cooked shrimp in this gourmet meal. Yummm & Thank You Reply

    • Natasha's Kitchen
      January 4, 2018

      You’re welcome Diane! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Jamie
    December 28, 2017

    Great ! My boys loved it too ! Reply

    • Natasha's Kitchen
      December 28, 2017

      Awesome, I’m glad to hear that Jamie! Thanks for sharing! Reply

  • Dennis
    December 27, 2017

    We made the Shrimp Scampi for dinner, it was tasty! Highly recommend you try it. Reply

    • Natasha's Kitchen
      December 27, 2017

      Awesome! I’m glad to hear the recipe is a hit. Thanks for sharing your great review! Reply

  • Amy
    December 26, 2017

    I made this exactly as written.
    LOVED IT!
    My husband makes shrimp scampi all the time and even he admitted that this recipe has “awesome flavor” and was better;)
    Making it again tonight-
    Thank You! Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Amy! I’m happy to hear the recipe is such a hit. Thanks for sharing your fantastic review! Reply

  • Teresa
    December 20, 2017

    Made this tonight, subbed green beans for asparagus because it was what I had on hand and was delicious…a new go to meal for sure..Love that I can o to your website for inspiration, you truly have a God given talent for creating recipes. Reply

    • Natasha's Kitchen
      December 20, 2017

      I’m glad you love the recipe Teresa! Thanks so much for sharing your great review and your thoughtful, encouraging comments! Reply

  • Kirstin
    December 19, 2017

    Excellent and easy weeknight meal. A three generation hit! I added a little reserved pasta water to loosen things up. Reply

    • Natasha's Kitchen
      December 19, 2017

      I’m happy to hear the recipe is such a HIT! Thanks for sharing your great review Kirstin! Reply

  • Bonnie Duff
    December 18, 2017

    Made this tonight, was excellently! Reply

    • Natasha's Kitchen
      December 18, 2017

      I’m glad you like it Bonnie! Thanks for sharing!! Reply

  • 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

  • Tiffany
    October 24, 2017

    This is soooo amazing I highly recommend making it. Reply

    • Natasha's Kitchen
      October 24, 2017

      I’m glad you love it Tiffany! Thanks for sharing your wonderful review! Reply

  • Christina Speed
    October 22, 2017

    Made this tonight for my fiancé and he loved it! It is packed with flavor and very fresh. I give this recipe 5 stars. Thanks! Reply

    • Natasha's Kitchen
      October 22, 2017

      You’re welcome Christina! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your wonderful review! Reply

  • shirley forsha
    October 17, 2017

    Made this last night and it was absolutely awesome!! I give it 5 stars and will definitely be making it again. Reply

    • Natasha's Kitchen
      October 17, 2017

      Awesome, I’m glad you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • joyce chadwick
    October 11, 2017

    I made the shrimp scampi it was delicious !!! sorry nothing left to take a picture of !!! : ) easy and very litlle time . Reply

    • Natasha's Kitchen
      October 11, 2017

      I’m so glad to hear that Joyce! Thanks for sharing! Reply

  • Kathy
    October 8, 2017

    Made this for dinner and the family loved it. Very light and fresh tasting. Will definitely make again! Reply

    • Natasha's Kitchen
      October 8, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review Kathy! Reply

  • Tammy
    October 7, 2017

    I attempted to make this substituting chicken for shrimp because Hubby has a shrimp allergy. The taste was ok but it was definitely missing shrimp! Lol No fault of the recipe but next time I think I would try a little chicken boullion or chicken better than broth. And I think next time I will half the recipe and make my half with shrimp! 😁 All in all this is a great recipe and quite easy to throw together. Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Tammy! You might try seasoning the chicken more if using – I would try seasoning with garlic salt and maybe some lemon pepper. But I agree though, it’s hard to beat shrimp! 😉 Reply

    • Lisa
      October 23, 2017

      Tammy, if you do this with the chicken, try making a sauce incorporating in a ladle of the cooked pasta water, a cup of heavy whipping cream, and 1/2 cup of parmesan cheese to the lemon juice mixture. Taste and make any adjustments to sauce. Too lemony, add more cream. Salt to taste. Then add back in chicken and pasta noodles. Reply

  • Gail Christiano
    October 5, 2017

    Tried this today. Awesome. Usually when I try something new if I don’t have all of the ingredients I substitute but this time I went right by the recipe. I definitely will do this again. Thank you. Reply

    • Natasha's Kitchen
      October 5, 2017

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

  • September 29, 2017

    This recipe is awesome and very tasty. I used some white wine along with lemon juice. Very easy Reply

    • Natasha's Kitchen
      September 30, 2017

      I’m glad you enjoy it Patricia! Thanks for sharing your great review! Reply

  • Susan Morales
    September 29, 2017

    Looks Yummy 😋 Reply

    • Natasha's Kitchen
      September 29, 2017

      It’s one of my most popular recipes! I hope you love it Susan! Reply

  • Kathryn
    September 22, 2017

    Made this last night and hubby and I both loved it! Will definitely make again! Reply

    • Natasha's Kitchen
      September 22, 2017

      I’m glad to hear you both enjoy the recipe Kathryn! Thanks for sharing your great review! Reply

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