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
Shrimp Scampi Recipe 
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Angel Hair with Lemon Shrimp Scampi Recipe 
Chicken Pesto Pasta (VIDEO) 
Baked Salmon with Garlic and Dijon 
Shrimp and Artichoke Linguine Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
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!
What other vegetable would be good here? I detest asparagus.
Hi Andrew, several of our readers have reported trying this with Broccoli and green beans and loving it. 🙂
Broccoli florets?
This was amazing and so simple to make. My guys loved it. Next time I’ll get a picture before they eat it all. 😊
I’m so happy you enjoyed that Nancy!
This is one of my favorite things to make. Easy and satisfying. Simply love it.
Hi Pamela! I’m so happy you found a favorite! Thank you for sharing that with me.
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.
I’m so happy it worked out for you Ben! Thank you for sharing that with us!
Me encantan tus recetas, podrás añadir algunas de Salmón, por favor
Thank you so much Gloria!
do you have a cook book with all of your yummy recipes?
Hi Carolyn! Not yet but stay tuned! 🙂
FABULOUS recipe!! Delicious & light!! A real hit in our home! 🙂
I’m so happy you all enjoyed that! Sounds like you found a new family favorite Terri!
I especially love that this has no heavy, creamy sauce! Can’t wait to make this! Thanks
You’re so welcome Connie!
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!
That sounds so good Ginny! Great ideas! 🙂
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.
Thank you for the awesome review, Nancy! How funny is that! I love it!
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
Thank you for sharing this with your friends Laura! What a great review! 🙂
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.
Thank you for the great review, Marion! I’m so happy you enjoyed that!
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!!!
You’re welcome! I’m so happy you both enjoyed it, Carol.
Made this about a week ago,delicious! Hubby and I both loved it. Making it again tonight.❤️
Sounds like you guys found a new favorite!
Made this for dinner tonite.. was really good ! will definitely make it again….
I’m so glad you enjoyed it, Teresa!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
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!
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.
Thank you for sharing that with me!
Just how can I print this recipe on one page
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!
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.
That’s so great! It sounds like you have a new family favorite!
Would this work with scallops, we don’t care for shrimp.
I Joanne! I haven’t tried it with scallops myself, but some of our readers have mentioned substituting them for shrimp. Enjoy!
I made this for the first time tonight…it was absolutely wonderful! I cannot wait to see more recipes💜
I’m so inspired reading this. Thank you, Sandi!
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.
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 🙂
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’m so happy you discovered our blog, Nancy. 🙂 Thank you for the wonderful review!
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.
white wine would be nice!
Can you add scallops th he recipe without changing anything else?
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!
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!
You’re welcome! I’m glad you enjoy the recipe so much. Thanks for sharing your fantastic review with other readers!
It turned out wonderfully. Really good. I am adding this to mt list of good quick meals.
Yay, I’m glad to hear the recipe made it to your favorites list! Thanks for sharing your excellent review Karen!
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.
You’re welcome Kecia! I’m glad you both love the recipe. Thanks for sharing your great review!
OOh! great suggestion for spag squash as bikini season is here!
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.
I’m glad to hear the recipe is an absolute success! Thanks for sharing your excellent review Yuri!
I think cilantro in lieu of parsley really pops with the lemon and zest.
Either way works great!
Great suggestion Phil, thanks for sharing!
Great recipe! Thank you! Love the taste and flavours…no changes and very easy to make…no leftovers!
You’re welcome, I’m glad to hear the recipe is an absolute success. Thanks for sharing your excellent review Marija!
Made this dish twice now …. absolutely delicious
I’m happy to hear that Tony, thanks for sharing!
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.
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!
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!
You’re welcome Sheila! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
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?
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!
If I were doubling I would use pasta cooking liquid for the second ⅓ cup of liquid.
I make this dish often but differ somewhat…using Fettuccine instead of spaghetti…..love this easy and delicious dish,,.
So happy you enjoyed this, Barbara!
This is so easy and so good!! My 7 years old daughter loves this meal, too! Love it!!!
I’m happy to hear you both love the recipe! Thanks for sharing your great review Keiko!
Used shelled edamame and worked out great.
Yum, that sounds delicious! Thanks for sharing your review with other readers Amy!
I made this tonight. We loved it!! I used linguine. Definitely making it on the regular
I’m happy to hear that Cindy, thanks for sharing! 🙂
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!
Awesome! I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Heather!
Don’t double the lemons! I tried this one time because I was doubling the noodles. It made everything way too lemony.
I’ve made this twice because my picky eater daughter loves it. Do you have nutrition information for this recipe?
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!
I just made this recipe tonight, it was phenomenal! I love your website, a lot of simple and good recipes!!
Yanyan
I’m glad you love the recipe as much as I do! Thanks for following and sharing your wonderful review Yanyan!
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!
I’m glad you enjoy the recipe Bill! Thanks for sharing your excellent review!
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
I’m glad you enjoy the recipe Jean, thanks for sharing!
Amazing, and easy to make!
I’m glad you love it Irene! Thanks for sharing!
Loooks Yummy Natasha! I dont cook usually but this has motivated me. Thanks Trevor
I hope you love it Trevor, please let me know what you think when you decide to try it!
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!
My pleasure Sydney! I’m glad to hear you enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Mmmmmm!!!! Made this for my sweetie as a Valentine surprise and he loved it! I used angel hair and it turned out delish! Winner!
I’m glad to hear you both love the recipe! Thanks for sharing your great review Lisette!
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!
You’re welcome Nancy! I’m glad to hear that everyone enjoys the recipe so much. Thanks for sharing your wonderful review!
Making this for our Valentine’s dinner. Let you know how it turns out!
I hope you love it! Please do Debbie!
Wow this was really good and very simple. I did use Penna pasta instead and it worked perfect.
I’m glad you enjoy the recipe Lisa! Thanks for sharing your great review!
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.
I’m glad the recipe is a HIT! Thanks for sharing your great review Diane!
do you happen to have a breakdown of the calories, etc?
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!
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.
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.
Best thing I have ever cooked ❤️
Awesome, I’m glad to hear how much you love the recipe. Thanks for sharing Juliann!
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
You’re welcome Diane! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Great ! My boys loved it too !
Awesome, I’m glad to hear that Jamie! Thanks for sharing!
We made the Shrimp Scampi for dinner, it was tasty! Highly recommend you try it.
Awesome! I’m glad to hear the recipe is a hit. Thanks for sharing your great review!
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!
You’re welcome Amy! I’m happy to hear the recipe is such a hit. Thanks for sharing your fantastic review!
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.
I’m glad you love the recipe Teresa! Thanks so much for sharing your great review and your thoughtful, encouraging comments!
Excellent and easy weeknight meal. A three generation hit! I added a little reserved pasta water to loosen things up.
I’m happy to hear the recipe is such a HIT! Thanks for sharing your great review Kirstin!
Made this tonight, was excellently!
I’m glad you like it Bonnie! Thanks for sharing!!
Wonderful recipe. My granddaughters favorite! She would eat this everyday I double the recipe so she can have the leftovers. Thanks
You’re welcome Jane! I’m glad to hear the recipe is such a HIT! Thanks for sharing your great review!
Quick, easy and delicious meal. Loved it!
I’m glad to hear how much you enjoy the recipe Alyson! Thanks for sharing your great review!
I made this tonight, so yummy! Me and my husband loved it.
I’m happy to hear you both enjoy the recipe! Thanks for sharing your review Karen!
Delicious and easy to make! I added a splash of white wine with the lemon juice.
I’m glad you enjoy the recipe Mary! Thanks for sharing your great review with other readers!
I make this recèle To night. It sas verrrry good.i give y ou 5 stars.thank y ou for that
You’re welcome Francine! I’m glad you enjoy the recipe. Thanks for sharing your great review!
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 ?
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).”
One of outr favorites! It’s a keeper. Thanks Natasha 😊
You’re welcome Kathleen! I’m so glad to hear that! Thanks for sharing! 🙂
This is soooo amazing I highly recommend making it.
I’m glad you love it Tiffany! Thanks for sharing your wonderful review!
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!
You’re welcome Christina! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your wonderful review!
Made this last night and it was absolutely awesome!! I give it 5 stars and will definitely be making it again.
Awesome, I’m glad you enjoy the recipe! Thanks for sharing your excellent review!
I made the shrimp scampi it was delicious !!! sorry nothing left to take a picture of !!! : ) easy and very litlle time .
I’m so glad to hear that Joyce! Thanks for sharing!
Made this for dinner and the family loved it. Very light and fresh tasting. Will definitely make again!
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review Kathy!
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.
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! 😉
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.
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.
You’re welcome Gail! I’m glad you enjoy the recipe! Thanks for sharing your great review!
This recipe is awesome and very tasty. I used some white wine along with lemon juice. Very easy
I’m glad you enjoy it Patricia! Thanks for sharing your great review!
Looks Yummy 😋
It’s one of my most popular recipes! I hope you love it Susan!
Made this last night and hubby and I both loved it! Will definitely make again!
I’m glad to hear you both enjoy the recipe Kathryn! Thanks for sharing your great review!