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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

4.86 from 142 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

  • Carmen
    September 21, 2017

    This was by far the best shrimp scampi I’ve ever made Reply

    • Natasha's Kitchen
      September 21, 2017

      WOW! I’m glad you love the recipe so much! Thanks for sharing your excellent review Carmen! 😀 Reply

  • Veronica Scott
    September 11, 2017

    It was delicious. Do you have the nutritional values? Reply

    • Natasha's Kitchen
      September 11, 2017

      I’m glad you enjoy the recipe Veronica! 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

      • Veronica
        September 12, 2017

        Thank you. Reply

    • Ronald Telleysh
      September 11, 2017

      comon its pastsa and butter and cheese Reply

  • michaelan
    September 9, 2017

    Hi Natasha… I plan on making this today, but I don’t have any asparagus. Can I use green beans instead? Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Michaelan, I think green beans would work, just cook them to the desired doneness. Reply

  • Tammy
    September 4, 2017

    Made this tonight and you know it’s a win win if my son likes it…..he loved it!! We all loved it and will definitely be something we make again!! Thank you! Reply

    • Natasha's Kitchen
      September 4, 2017

      My pleasure Tammy! I’m glad to hear your son enjoys the recipe too! Thanks for sharing your “picky eater approved” review! Reply

  • Theresa
    September 4, 2017

    Made the asparagus one it was delicious Reply

    • Natasha's Kitchen
      September 4, 2017

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

  • Monica
    August 30, 2017

    Hi Natasha!

    I am such a fan of yours! This was the third recipe of yours that I have tried and I just absolutely love the delicious flavors and dishes you create and share with us! Thank you!

    The sauce for this dish was soooo good – when I made it I felt it didn’t cover all of the noodles. Perhaps I used too many noodles (I used a whole package)? What would you advise – perhaps doubling up on the butter? 😉

    I appreciate your advice and helping us to become better chefs! Best wishes! Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Monica, it is definitely due to using the whole package of noodles. The more noodles you use, the more surface area that needs to be coated by the sauce so you would need to increase the recipe by how much you increase the noodles. I hope that helps for next time. I’m so happy you are enjoying our recipes!! 🙂 Reply

  • Janet Wold
    August 20, 2017

    Made this Friday night. It is delicious. We all had seconds Friday night and the leftovers for lunch on Saturday. My 19 year old son was licking his plate clean. This is a winner! Followed the directions exactly and watched the video several times. You can’t go wrong with such good directions. So easy. Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Mary, I love your review 😍. I’m all smiles reading it 😁 Reply

  • susan
    August 19, 2017

    I’ll try this with exception of the Parmesan cheese. Cheese and seafood/fish are not a good combination (not just my opinion–ask Italians). The freshness of the fish/seafood is lost in the aged cheese. Reply

    • Natasha
      natashaskitchen
      August 19, 2017

      Hi Susan, you can definitely omit it if you prefer since it is a topping and crucial to the recipe working or not. We have always enjoyed it and found that the flavors well together well. I hope you love the recipe! 🙂 Reply

  • Gerhard
    August 19, 2017

    Will be making this tonight cant wait to taste it!!! Looks delicious Reply

    • Natasha's Kitchen
      August 19, 2017

      I know you’ll love it, it’s one of my most popular recipes! Please let me know what you think! Reply

  • Debbie
    August 15, 2017

    I made this last night for dinner and it was delicious! This is a new favorite. It was a nice light meal and yet very filling. Wonderful photos! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Thank you so much for that amazing review and compliment! It sure means alot to us 🙂 Reply

  • FRANY NAGY
    August 11, 2017

    HEY…..YOU DO TAKE TAILS OFF SHRIMP…CORRECT??..I ATE AT A PLACE AND TAILS WERE STILL ON….HMMMMM???. Reply

    • Natasha
      natashaskitchen
      August 12, 2017

      Hi Frany, it is easier to eat if you take the tails off. I only leave the tails on for presentation but you can absolutely remove them before cooking so you don’t have to remove them while enjoying the pasta 🙂 Reply

  • Nancy
    July 30, 2017

    I am making ”tis tomorrow night, sounds delish Reply

    • Natasha's Kitchen
      July 31, 2017

      It is so good! Please let me know what you think Nancy! Reply

  • Ann
    July 18, 2017

    Really enjoy this recipe it has become a regular favourite of ours. I have also tried it with either chilli flakes added for extra bite and also a splash of white wine for a sweeter flavour. Both are tasty. Reply

    • Natasha's Kitchen
      July 18, 2017

      Yum! That sounds good! I’m glad you enjoy the recipe! Thanks for sharing your great review Ann! Reply

    • Dianna Vieira
      August 17, 2017

      I am doing this to Pepper flakes splash white wine More for drinking Reply

  • Glenn Caldwell
    July 15, 2017

    I made this last night and it was delicious! Simple and quick. This is going in the recipe box. Thank you. Reply

    • Natasha's Kitchen
      July 15, 2017

      My pleasure Glenn! I’m glad to hear you enjoy the recipe so much! Thanks for sharing your great review 🙂 Reply

  • Debbie
    July 13, 2017

    I wish you would include nutritional info in your recipes so I can plug them into my Weight Watcher recipe builder!! Reply

    • Natasha's Kitchen
      July 13, 2017

      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 Debbie! Reply

  • Dawn F
    July 12, 2017

    Very good! I didn’t have fresh parsley, so substituted fresh basil. Also I tossed in a few fresh tomato chunks from the garden right before serving. They really complimented the flavors, and added interesting color. Reply

    • Natasha's Kitchen
      July 12, 2017

      YUM, that sounds delicious Dawn! I’m happy you enjoy the recipe! Thanks for sharing your wonderful review! 🙂 Reply

  • Sharon
    July 10, 2017

    I have made this before. Delicious. But.. I make mine with angel hair (personal taste) and I cut the asparagus into smaller bite size pieces. Reply

    • Natasha's Kitchen
      July 10, 2017

      I’m happy you enjoy the recipe Sharon! Thanks for sharing your review! Reply

  • snoopyclk
    July 8, 2017

    I made this tonight, but made a few changes due to what I had on hand. I used rotisserie chicken cubed instead of shrimp, and broccoli, instead of asparagus. It was great! Did not cook the meat as long, since the chicken was already cooked through. Just long enough to heat through and get the flavors to meld. I would make again! Reply

    • Natasha's Kitchen
      July 10, 2017

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

  • cathleen zimmer
    June 26, 2017

    You think i could substitute chicken for the shrimp? would i have to change anything else if i did this? This looks delish i cant wait to try Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Cathleen, I think chicken would work great, but since chicken takes longer to cook, I would add the garlic when the chicken is nearly cooked through so you don’t end up burning the garlic. 🙂 I hope you love it!! Reply

  • Eva
    June 20, 2017

    love all your recipes. so easy and tasty Reply

    • Natasha's Kitchen
      June 20, 2017

      I’m glad you love them Eva! Thank YOU for following 😀 Reply

  • janice lobo
    June 15, 2017

    just made this!!! easy peasy & everyone loved it.

    thanks Reply

    • Natasha's Kitchen
      June 15, 2017

      You’re welcome Janice! I’m glad to hear everyone enjoys the recipe! Thanks for sharing 🙂 Reply

  • Wafa
    June 11, 2017

    Another quick and easy recipe that was a winner at dinner 🙂 We simply loved it, its light and very flavorful. Reply

    • Natasha's Kitchen
      June 11, 2017

      I’m happy to hear that! Thanks for sharing your wonderful review! Reply

  • Bobby Seigler
    May 30, 2017

    What size burner do I need for 15 inch pan Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Hi Bobby, to be honest, I’ve never measured burner sizes – I would put it on the largest one available on my stove since that is a large pan. Sorry I don’t have a more precise answer. Reply

  • Connie S.
    May 30, 2017

    Natasha, would you be willing to share what kind of pans you are using? I particularly like the one you are frying in. I tried to read the handle…hahaha….but thought it would just be better to ask you. Thanks so much! Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Hi Connie, absolutely! The pan I am using is a Staub braiser and I have a direct link to it in the shop section of my blog 🙂 Reply

  • Sue
    May 29, 2017

    Looks delicious! Does anyone know the calorie count for this dish? Thanks! Reply

    • Natasha's Kitchen
      May 29, 2017

      It is Sue! 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

  • Carlene
    May 28, 2017

    Natasha, I tried this today for dinner and it was so wonderful! Another quick and easy recipe, with simple ingredients that turned out perfect.! You could taste all the flavors. I added mushrooms. I didn’t have any Parmesan cheese and it was wonderful. I don’t think I will add cheese next time. Can’t wait to try something else! Thank you! Reply

    • Natasha's Kitchen
      May 28, 2017

      You’re welcome Carlene! I’m so happy you love the recipe! Thanks for sharing your awesome review! 🙂 Reply

  • Leora
    May 28, 2017

    I’d like to try this recipe but could I use Angel Hair instead of reg spaghetti or maybe another type of pasta? Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      Yes, you can definitely use whatever pasta you love most! Enjoy! Reply

  • Barbara
    May 25, 2017

    I made this last night and it was so good. The only change I made was to add a little red pepper flakes. Reply

    • Natasha's Kitchen
      May 25, 2017

      That sounds like a great addition Barbara! Thanks for sharing your great review! Reply

  • Maria Roque
    May 21, 2017

    Iam going to make today the Shrimp Scampi Pasta & Sparagus.. I let you know how the taste. Thank you for all your delicious recipes. Reply

    • Natasha's Kitchen
      May 22, 2017

      My pleasure Maria! Please let me know what you think of the recipe! Reply

  • Jen Beaucage
    May 13, 2017

    Tried it and turned out so good and it was so easy!! I made a couple of tweaks though. I wanted to lighten it up a little so I only used a little butter and oil at the beginning and added the garlic in with the asparagus. Removed asparagus and then added shrimp and I found I didn’t need more butter and oil as the shrimp cooked in their own juices. Then returned asparagus, added the lemon zest and juice, pasta, and fresh shredded parmigiana, but then I added a splash of white wine to get all of the beautiful flavours from the pan. I loved it, but of course my boys whined about the lemon zest because that’s what boys do. If you’re making it for kids, maybe skip the zest and just use the juice because otherwise they liked it. Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Jen, thank you for sharing that with us 😬. I like the idea of using little bit of wine. Reply

    • Liliya
      June 6, 2017

      Hahaha Jen, your lemon zest story made me laugh out loud, I can relate too well because of a picky husband 😋 Reply

  • Blanca
    May 12, 2017

    Hello Natasha,
    Thank you for sharing your recipe. I cannot cook, but when I saw andread your recipe I had to try it…Espectacular! So easy and yet soo tasty. We all loved it. I will have to try another of your recipes. Thank you Reply

    • Natasha's Kitchen
      May 12, 2017

      You’re welcome! I’m so happy to hear that! Thanks for sharing! Reply

  • Stu
    May 10, 2017

    I have never seen so many wonderful comments on a recipe. I have made it multiple times and it can work as a dinner for 2 or expand to a dinner party attractive entree. There is technique needed to get the pasta the correct texture, not too dry or al dente’ or it will absorb all the sauce. Also, not to use wet or icy covered shrimp which will make things too wet. Reply

    • Natasha's Kitchen
      May 10, 2017

      I’m happy to hear that you truly appreciate the recipe Stu! Thanks for sharing 😀 Reply

  • Diana
    May 10, 2017

    Amazing!!!! The easiest, casually or fancy meal we have ever made!!! Reply

    • Natasha's Kitchen
      May 10, 2017

      That’s great to hear! Thanks for leaving your fantastic review! 😀 Reply

  • Stefane
    May 2, 2017

    I’m a very picky eater, but this recipe looked amazing so I just had to try it. I didn’t think I would enjoy the asparagus, but it tasted great! Thank you for the lovely recipe. Reply

    • Natasha's Kitchen
      May 3, 2017

      You’re welcome Stefane! I’m glad to hear you enjoy the recipe! Reply

  • nicole
    May 2, 2017

    Has anyone added white wine to this recipe? I’ve never made scampi without wine. Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Nicole, the lemon juice takes the place of the wine so I haven’t tried. Maybe someone else has tried? Reply

  • June Holley
    May 2, 2017

    This dish is so good. Stuck to the recipe, amazing. Now I have another dish to add to my meal planning. Reply

    • Natasha's Kitchen
      May 3, 2017

      That’s great to hear June! Thanks for sharing your fantastic review! Reply

  • Christine Nocciolo
    May 2, 2017

    Made this last night for dinner. It was very tasty and delicious, my family loved it. I just wish it was wetter, more sauce for the angel hair. Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      Hi Christine, this is intended to be a lighter pasta but you could increase the sauce to make it even juicier. Also, I’m not sure if this was the case for you or not, but adding more pasta than what is called for in the recipe will make the pasta seem “dryer” since there are more noodles to coat. Reply

      • Christine
        May 2, 2017

        Thank you. Next time I will double the recipe. My family was still talking about it today!! Reply

        • Natasha's Kitchen
          May 3, 2017

          You’re welcome Christine! That’s great to hear!! Reply

  • dawn cravey
    April 29, 2017

    I enjoyed this dish; very flavorful. Thanks Reply

    • Natasha's Kitchen
      April 29, 2017

      I’m happy to hear that Dawn! Thanks for sharing 🙂 Reply

  • Brenda Holt
    April 27, 2017

    Made this last night for first time and WOW! Easy, quick and delicious!!!! Reply

    • Natasha's Kitchen
      April 27, 2017

      Awesome! I’m happy to hear that Brenda! Thanks for sharing your review 🙂 Reply

  • Holly
    April 26, 2017

    OMG! Loved this! Going to try it with zucchini noodles next. Reply

    • Natasha's Kitchen
      April 26, 2017

      I’m happy to hear that Holly! Thanks for sharing 🙂 Reply

  • Inifera
    April 24, 2017

    This came up on my Facebook feed and I thought, ” Why not give it a try?” I have been in a cooking rut. Not my usual fare at all.
    Am I glad that I did. The family scarfed it down, we all loved it. The recipe has already been transcribed into my go-to file. Thanks! Reply

    • Natasha's Kitchen
      April 25, 2017

      You’re welcome! Thanks for sharing your wonderful review!! 😀 Reply

  • Debbie
    April 24, 2017

    I made this yesterday using egg noodles instead of spaghetti because that is what I had on hand. My family isn’t too big on lemon juice/zest in their food so I just did the zest and it was the right amount for them. I also used frozen cooked shrimp (just thawed it and drained the water then patted with paper towels). Reply

    • Natasha's Kitchen
      April 24, 2017

      How did it turn out Debbie? Reply

  • Michelle
    April 24, 2017

    Hate spaghetti but may have to change my mind on this one. It was delicious. Reply

    • Natasha's Kitchen
      April 24, 2017

      I’m happy to hear that Michelle! Thanks for sharing 🙂 Reply

  • Pam
    April 21, 2017

    This was fabulous! Reply

    • Natasha's Kitchen
      April 21, 2017

      I’m glad you enjoy the recipe Pam! 😀 Reply

  • Karen
    April 19, 2017

    Can I use frozen cooked shrimp? Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Karen, you can but there is a risk of shrimp getting rubbery when cooked and releasing water in to the sauce. Reply

    • Nadine
      April 21, 2017

      Karen If using frozen shrimp,run it under cool water and place on paper towels to soak up any water. I do a lot of Asian Cooking with shrimp. And never have a problem. Hope this helps you Reply

  • Sandra
    April 17, 2017

    Loved it!!!! Used cilantro instead of parsley. Thanks. Reply

    • Natasha's Kitchen
      April 17, 2017

      My pleasure! I’m glad you enjoy the recipe Sandra 🙂 Reply

  • Kim Hirsch
    April 11, 2017

    Awesome!!!! Family loved it!! Reply

    • Natasha's Kitchen
      April 11, 2017

      That’s great Kim! Thank you for sharing! 😀 Reply

  • Lisa
    April 9, 2017

    This shrimp /pasta recipe is amazing , it’s delicious , I have made repeatedly . If I were to change anything it would be just to tone down on the salt. Other than that it’s fabulous Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Lisa, thank you for taking the time to share your wonderful review 😀 Reply

  • Tresa
    April 8, 2017

    I would love to try this, but desperately need to loose weight. Do you know what calorie count would be. Reply

    • Natasha's Kitchen
      April 8, 2017

      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

  • Jennifer
    April 6, 2017

    I’m not a “great” cook, but this was so easy to prepare, and tasted delicious!!! Glad a friend shared it on FB!! I’m going to LIKE your page for other easy to follow, yummy meals that make me LOOK like I really can cook!! Thank you! Jenn Reply

    • Natasha's Kitchen
      April 6, 2017

      You’re welcome Jennifer! Thanks for following and sharing your awesome review! 😀 Reply

  • Stuart Borken
    April 6, 2017

    Just read Beth Dooley’s Taste Section article (April, 6, 2017) in the Minneapolis Star Tribune where she credits an excellent cook, Natasha, who’s husband is Vladimir and they live in Plymouth, Mn. The article featured her food products being sold locally. Could this possibly be you? Reply

    • Natasha
      natashaskitchen
      April 6, 2017

      Close but no, my husbands name is Vadim and we live in Idaho 🙂 I’ll have to look them up! I’m curious what kind of food products they sell 😉 Reply

  • Deb
    April 5, 2017

    Shut the front door, girl! That was awesome…. : ) Reply

    • Natasha's Kitchen
      April 5, 2017

      Thank you Deb! 🙂 Reply

  • Hannah
    April 5, 2017

    I just made this for the first time tonight, but I added some cherry tomato’s in as well. It was delicious! Reply

    • Natasha's Kitchen
      April 5, 2017

      That’s a great addition Hannah! I’m glad you like the recipe! Thanks for sharing 🙂 Reply

  • Barbara
    April 5, 2017

    This was so good. I served it to friends “girls night out at my house” and they all loved it. Would definitely recommend this is others. Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Barbara, I’m so glad you all loved it!! Thank you for sharing your awesome review! 🙂 Reply

  • Karen
    April 3, 2017

    Going to make this Tuesday day night. I don’t veer from the recipe because the second you do that, something will not taste right! 🙂 I shared this on my facebook so I could “save it” for later and then realized there was a “Pinterest” icon! *D’oH* Thanks so much! Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! Please let me know what you think of the recipe! Reply

  • Victoria
    April 1, 2017

    So glad I discovered this recipe! It’s fast, it’s easy and we all loved it! My husband ate so fast! lol. Thank you!! Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Ha ha!! That is awesome!! 🙂 Thanks for sharing your great review 🙂 Reply

  • Mandy
    April 1, 2017

    Made this tonight, tasted amazing, lovely flavours. Used spiralised courgette instead of spaghetti as I’m watching calories but was still amazing. Thankyou for sharing this. Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      I’m so happy you loved it!! I love your ideas for making it low calorie – thank you for sharing that with us!! Reply

  • Nat Lee
    March 31, 2017

    Made this twice in one week, it is that good!! All of my favorite ingridients in one easy meal 😊 My husband who is not big on spaghetti/pasta recipes really enjoyed it as well. Reply

    • Natasha's Kitchen
      April 1, 2017

      That’s wonderful! Thanks for sharign your review 😀 Reply

  • Tammy
    March 31, 2017

    Made this tonight! It was delicious and very easy!! Love these kinds of recipes!! Must do again on Fridays during Lent especially early Spring when the asparagus is good!!! Reply

    • Natasha's Kitchen
      March 31, 2017

      That’s great Tammy!! Thank you for sharing your wonderful review 🙂 Reply

  • Nat
    March 30, 2017

    This was really just wonderful and the flavors were light and robust at the same time. I’ll be hanging on to this recipe. Thank you! Reply

    • Natasha
      natashaskitchen
      March 30, 2017

      I’m so happy you loved it!! Thank you for sharing that with me 🙂 Reply

  • Pam
    March 29, 2017

    what is the nutritional information? and calorie count? What equals a serving? Reply

    • Natasha's Kitchen
      March 29, 2017

      The recipe serves 4. 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 Pam! Reply

  • kit
    March 29, 2017

    Don’t add oil to your pasta water… it will make the pasta slick and prevent the sauce from sticking Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Kit, thanks for the tip! It doesn’t make a difference in this dish since it isn’t a creamy sauce the sauce coats the noodles and flavors them without any issues. 🙂 Reply

      • stu
        March 29, 2017

        Adding oil to any pasta water is done to prevent boiling over the edge of the pot and to stop the pasta from sticking together and BOTH reasons can be avoided by just USING A BIGGER POT. The agitation of the boil in a larger pot will help the pasta to not stick together and the larger pot will not allow a boil over to occur. Do not oil your pasta water. The oil will coat the pasta and prevent tomato sauces to not stick to the pasta. Also, don’t rinse your pasta, that washs off the starch and it’s the starch which helps the sauces stick to your pasta. This shrimp and asparagus and lemon dish has a sauce which is absorbed into the pasta and the asparagus and the shrimp and is not a coating sauce. Reply

        • Natasha
          natashaskitchen
          March 29, 2017

          I didn’t know it was to prevent boiling over the edge – I knew about the sticking though. Thanks for sharing this Stu! 🙂 Reply

          • lynda fahey
            March 30, 2017

            Girls i agree no EVOO & NO rinsing. All you have to do is lay a wooden spoon across the top of the pot to prevent boiling over. Pot size has nothing to do with it. I’m a caterer. Also you could add red pepper flakes to make it more interesting.

    • Patricia Renaud
      March 31, 2017

      Put a large wooden spoon across the pot and there will be no boil over, been doing this for years, it works. Reply

  • Natalie
    March 27, 2017

    We all loved this so much! Thank you for another easy and seriously delicious dinner! I just wish there were some leftovers! 😉 Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Natalie, I am all smiles reading your comment! Thank you for the great review! 🙂 Reply

  • tanya
    March 26, 2017

    Natasha, i dont know why mine wasnt juicy at all. My husband loves more alfredo style spagetti, so i had to make additional souce to make it creamy. I mean that it was dry and no juice. Reply

    • Natasha
      natashaskitchen
      March 27, 2017

      Hi Tanya, did you use more pasta than what is called for in the recipe? The pasta soaks up the sauce so if you use more than 1/2 pound, it will be on the dryer side. Also, did you use the same amount of ingredients that are called for in the recipe for the sauce? I hope that helps! Reply

      • stu
        March 27, 2017

        I am commenting on Tanya’s comment that her husband thought the dish was not sauced enough. Fresh (or frozen) shrimp give off liquid when they are quickly sautéed and then you add 1/4 lemon juice and the drained, but not drained dry, pasta, and not too much pasta. The pasta will absorb some of the lemon juice. The dish is not a saucy dish. But, it is flavorful and packed with shrimp, asparagus, garlic and pasta. European, Italian, pasta dishes are typically not heavily sauced. I sort of complained when I was in Italy about the lack of sauce in a fresh tomato and basal pasta dish. I was told that in Italy the pasta is not swimming in sauce like Americans like it. So, now, in the summer, when fresh tomatoes are abundant and I make a fresh pasta and tomato and basal sauce it’s not real saucy but it’s boldly flavored and generously dusted with real Parmigiano
        Reggiano. If you like extra sauce and you know how to make it….go for it. Reply

        • Natasha
          natashaskitchen
          March 27, 2017

          Thanks Stu! 🙂 That is really great perspective!  Reply

  • Sandy Morris
    March 25, 2017

    This recipe is easy to make and my family devoured it. Served with a salad and garlic bread. Reply

    • Natasha's Kitchen
      March 25, 2017

      That’s so great to hear Sandy! Thanks for sharing 🙂 Reply

    • Deen
      March 27, 2017

      OOOH That does sound great with garlic bread! You’re making me hungry! 🙂 Reply

  • Marta
    March 24, 2017

    Another amazingly delicious recipe. How do you do it, Natasha?! 😉 Reply

    • Natasha
      natashaskitchen
      March 25, 2017

      You’re so nice! Thank you Marta for that amazing compliment! I’m so happy you loved the pasta 🙂 Reply

  • Dawn
    March 23, 2017

    Add a salad with this and it made the perfect meal. My family enjoyed it. Will be on the list of must have. Reply

  • Dawn
    March 23, 2017

    Add a salad with it and it was the perfect dinner. Will be on my list of must make. Reply

    • Natasha's Kitchen
      March 23, 2017

      EXACTLY! It should be in everyone’s rotation 🙂 Reply

  • Laurie J Bates
    March 23, 2017

    How many calories is in a serving and what size is serving? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Laurie, 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

  • Oksana
    March 23, 2017

    It was delicious!!! And it helps that the ingredients are what I usually have in the fridge! Thank you!! Reply

    • Natasha's Kitchen
      March 23, 2017

      My pleasure Oksana! I’m glad you love the recipe 😀 Reply

  • Veronica Parker
    March 22, 2017

    This was an amazing dish and a huge hit with my family! It was very easy to throw together which is always a plus for me! Thank you for such a great recipe, I’ll definitely be making this regularly! Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      I’m so happy to hear that your family loved it!! Thank you for the amazing review! 🙂 Reply

  • Stuart Borken
    March 20, 2017

    This is a wonderful recipe. It looks beautiful, makes a wonderful fragrance in the kitchen, and tastes exactly what you would expect it to be. It was surprisingly subtle since there was a significant amount of garlic, but, sateeing the garlic made it more mild. The lemon was also present but not dominating. The shrimp were tender and sweet and NOT overcooked. The liquid from the shrimp and lemon juice was absorbed by the pasta when it was tossed with everything in the saute pan. This was a perfect recipe. Loved it. Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      Hi Stuart! Thank you so much for your wonderful and thorough review ;). I sure appreciate it and I’m so happy you loved it!! Reply

  • Deen
    March 20, 2017

    Success!! Thank you for another amazing and really easy recipe! 🙂 Reply

    • Natasha
      natashaskitchen
      March 20, 2017

      Hi Deen! I’m so glad you enjoyed it 🙂 Reply

  • Natalie
    March 18, 2017

    Wow! This was TASTY! I normally love creamy pastas but this one had so much flavor – it was exciting to eat it! Dinner was delicious!! Reply

    • Natasha
      natashaskitchen
      March 18, 2017

      Thank you for sharing your amazing review! 🙂 Reply

  • Julie
    March 17, 2017

    Looks very tasty!! Reply

    • Natasha
      natashaskitchen
      March 17, 2017

      Thank you Julie! 🙂 Reply

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