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?
Beautiful colors come together in this dish but the flavors just aren’t there. I do not recommend this and I will not make it again.
Hi Vicky, this has been a very popular recipe for us. Did you maybe change any of the ingredients?
How can this recipe be made healthier and just as tasty?
Hi Joana, that is tough since it’s already pretty light. You could try cut down on the butter.
Made this for dinner a couple of nights ago. It was delicious. Definitely a new favorite for me.
I’m glad you loved this recipe, Dana!
I added capers that I had pan fried. Excellent recipe.
Thanks for your good comments and feedback!
One of the BEST recipes I have made (as of now) from your website Natasha! My little brother loves this and he is a picky eater! Will definitely make again we love this so much! Thank you!
You’re welcome! I’m so happy you enjoyed it!
This is very good, and very easy. I’ve made it with pasta and with rice. I think I like the rice better.
I’m so glad you enjoyed that Beverly! I’m happy to hear it works well with rice!
This was a perfect mid-week meal, quick and yummy with ingredients that were already on hand. I didn’t have parsley so used dill for a really fresh flavour punch. Hubs loved the lemon zing!
That’s so great, Roni! Thank you for sharing that amazing feedback!
Definitely have to try this later this month! Looks delicious!
Looking forward to an Alfredo shrimp dish that has a great flavor!! Your last recipes was great and we are looking for another for our dish!!! Keep up the updated recipes and we’ll continue making them!!!
Thank you and will surely do! Have you already seen my Creamy Shrimp Alfredo recipe?
I’m 15 and learning how to cook and this recipe was sooo good and easy to make thanks!
Hey great job to you, Jay. Thanks for sharing your feedback with us!
Omg…made the Speggheti Scampi…sooooo good…love it
I’m so glad you enjoyed it!
Can I use Zucchini Noodles instead? Thank you in advance!
Hi Naomi, I honestly haven’t tried that yet to advise but others commented and shared this “I also subbed half of the spaghetti noodles for zucchini noodles – so you can still get the gluten taste while saving half the calories!”
Thank you so much! You should have your own App .. it would be awesome!
Thank you so much for that suggestion Naomi!
I give this dish a ok. We like more juice or sauce for our pasta. I added a little white wine or chicken broth. I not fond of the water that the pasta is cooked in to add Some cooks like it.
This dish is AMAZING! I stumbled across it a few weeks ago and we’ve had it three times since. It has quickly become their favorite meal. I love that it’s so quick and easy but packs such a fresh, flavorful punch!
Yay, that is so awesome! I’m so glad you chose this recipe to try, it is one of our favorites too!
My family loves it! So flavorful and fragrant. Thank you so much!
You’re welcome, Angel! I’m so glad you enjoyed this recipe!
On your Nutrition Fact for Shrimp Scampi Pasta with
Asparagus it states:
525 Calories per servings. But it
does not state the size of a
serving. Is it a cup? Too many
calories for one cup. Please I
need to know. Thank you,
Hi Linda, I try to always have the serving size in the print friendly recipe towards the bottom of the post. This one serves 4 as a main course. Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
I’d like to make this ahead of time and take to my friend Who is recovering from surgery. What’s the best way to reheat
Hi Eileen, you can reheat in a pan on very low heat. I worry the shrimp gets rubbery when reheated so we like to enjoy it fresh.
This recipe is awesome. I have made it many times. I have made it with chicken as well because my daughter is not a shrimp lover. It was still really good. This last time I used green beans because I forgot to buy Asparagus. It was great!
Isn’t it the best! I love how versatile this recipe is!
Thank you so much for sharing this amazing recipe Natasha! I absolutely loved the tangy flavor in it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Fay!
So yummy and delicious! I’m having this for dinner again tonight.
Sounds like you found a new favorite Pam! Thank you for that awesome review!
The shrimp scampi is very delicious and easy to make. It’s got a fresh tangy flavour that I can’t get enough of. I have used feta as a topping instead of Parmesan which I think makes it taste like summer 🙂
That is great and also a good idea to use feta cheese instead of parmesan. Thanks for sharing that with us!