Shrimp Scampi Pasta is so fresh and satisfying in a lemon garlic and herb sauce that packs so much amazing flavor. Adding asparagus makes it a one-pan healthy dinner.
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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Garlic Buter Shrimp Scampi Pasta
Shrimp scampi is essentially large shrimp or prawns that are sauteed with garlic and butter and topped with crumbs. Rather than topping it with bread crumbs, we turned it into a meal by tossing it with pasta and asparagus and topping it with parmesan cheese.
Tossing shrimp scampi with pasta is our favorite way to serve scampi. We even have a Chicken Scampi Recipe if you want to change out the protein. The lemon butter scampi sauce is so fresh, vibrant, and flavorful. It makes a terrific pasta sauce!
Shrimp Scampi Pasta Video
Watch the Shrimp Scampi Pasta video tutorial to see just how easy it is. It’s such a wholesome dinner, you’ll make this shrimp scampi pasta on repeat.
Ingredients for Scampi Pasta
- Pasta – We used spaghetti, but you can use just about any pasta here; linguini, penne, angel hair, you name it!
- Asparagus – For the freshest asparagus, select a vibrant green color with ends that are tight. See my tips below on the quickest and easiest way to trim the ends of your asparagus.
- Shrimp – 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.
- Butter and olive oil – when combined, the butter is less likely to burn since olive oil has a higher smoke point.
- Garlic – adds a ton of flavor to the garlic butter sauce so do not skimp on this.
- Lemon juice, lemon zest, and parsley – add vibrant and fresh flavor to the sauce.
- Parmesan cheese – add this to taste. You can either add it to the pan or pass it around the table for serving. Freshly grated will taste great. P.S. This cheese grater makes dinner feel like a night out.
Pro Tip: 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 the 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.
P.S. If you love shrimp, you won’t want to miss our top 3 shrimp recipes which are: Shrimp Tacos (with the best sauce), Creamy Cajun Shrimp Pasta, and Shrimp Fried Rice.
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. The beauty of it is, the pasta and shrimp can cook simultaneously and are done at about the same time. This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.
Pro Tip: Be sure to zest the lemon and set the zest aside before juicing it. Once you have cut your lemon in half it because extremely difficult to zest.
- Cook Pasta – Boil salted water in a large pot and cook pasta until al-dente according to the package instructions.
- Cook Asparagus – In a separate large, deep pan over medium/high heat, add 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.
- Sautee Shrimp – In the same hot pan, add the remaining butter and oil. Add garlic and red pepper flakes if using, and saute for 1 minute. Add shrimp in a single layer, season with salt and pepper, and saute until shrimp are pink and opaque (1 min per side). Do not overcook.
- Finish the Sauce – Add lemon zest, lemon juice, and parsley, and stir to combine.
- Combine – Turn off the heat, return pasta and asparagus to the pan, and toss to combine. Serve with grated parmesan.
Pro Tip: Be sure to turn off the heat before adding the lemon zest, juice, and parsley. For the most vibrant flavor, you don’t want to continue cooking once those ingredients are in. Think of them as a garnish.
This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with an amazing fresh flavor. It’s perfect for an easy weeknight dinner or a special occasion.
Serve with
Since this is a meal in itself, you don’t need much to make this a special dinner. We pair it with these simple sides:
More Pasta Recipes
If you enjoyed this Shrimp Scampi Pasta recipe, you are sure to find more favorites in this list. From one pasta lover to another, these top-rated pasta recipes are a must-try:
- Cajun Chicken Pasta
- Spaghetti and Meatballs
- Lasagna Recipe
- Mom’s Chicken Mushroom Alfredo
- Penne Alla Vodka
- Stuffed Shells Recipe
Garlic Butter Shrimp Scampi Pasta Recipe
Ingredients
- 1/2 lb spaghetti
- 1 lb asparagus, trimmed and cut into 2″ pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1/4 tsp red pepper flakes, or added to taste
- 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
- 1 1/4 tsp fine sea salt , divided, plus more for cooking pasta
- 1/4 tsp black pepper, ground, or to taste
- 1 Tbsp grated lemon zest
- 1/4 cup fresh lemon juice, from 1 large or 2 small lemons
- 1/3 cup fresh parsley, finely chopped
- freshly grated parmesan, to serve
Instructions
- 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 Al'dente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot, and cover to keep warm.
- 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.
- In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and red pepper flakes if using, 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 1 minute per side). Be careful not to overcook or the shrimp will be tough.
- Add lemon zest, juice, and parsley, and stir to combine. Turn off the heat and return the pasta and asparagus to the pan. Toss everything to combine and serve with freshly grated parmesan.
Nutrition Per Serving
Filed Under
Q: What’s your favorite go-to (quick) weeknight meal?
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!!