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?
Dear Natasha,
I have tried many of your recipes, recommended your website to many friends and then…. I get this one! Lost all the flavour of prawns in the lemon juice, no other taste, simple and unappealing. I guess everyone has to have a dodgy recipe and this one is yours… and mine unfortunately.
I’m not sure what level of cooking skill you have but if you cook a lot you can always tweak it to what you like. This is an absolutely perfect recipe the way it’s written I realize everybody has different tastes but it also depends on your cooking skills.
Was amazing. Follows recipe then added tortellini instead of spaghetti. Also added slap yo momma instead of salt and pepper. Chopped basil instead of parsley. Used what’s on hand So good 😘
Nice to know that you loved the result!
Hi Natasha! I love your recipes and this is one of my favorites! Do you think I could add some scallops with the shrimp for a dinner party?
Hi Rose, I haven’t tried it with scallops myself, but some of our readers have mentioned substituting them for shrimp. Enjoy!
So good and easy to make!
I actually made it night before and refrigerated ingredients separately. Tasted wonderful!
That’s wonderful! So glad you enjoyed this recipe.
It look so good! Can I double ingredients to make for 8 person?
Hi Yumi, 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.
Absolutely delicious! Robust flavor and great for summer. Added more pasta and shrimp and it fed three adults, two kids, and we have leftovers. Will make, again, next week!
That’s wonderful. Thank you for the excellent review.
Excellent recipe. Three suggestions: 1) Slice the garlic thinly instead of mincing, the reason being is that when minced, garlic has a tendency to burn quickly. Also, when sliced it is easier to push the garlic to the sides of the pan. 2) Instead of parsley, use fresh tarragon, an herb that is just made for asparagus. 3) I also took the extra step of removing the shrimp from the pan once done, then adding white wine to the pan to deglaze, then putting in the pasta so that it can absorb the flavors and finish cooking, then adding the shrimp and asparagus back in. I did this to avoid overcooking the shrimp while completing the final step with the pasta.
Thank you so much for sharing that with us, Chris!
excellent suggestion and will deglaze with wine next time. I also didn’t know that tarragon pairs with asparagus.
I tried this recipe for the first time following the suggested removal of the shrimp and deglazing with white wine. I had fresh Tarragon in the garden so that’s what I used and used Bowtie pasta which was great at holding on the the delicious sauce. This dish was delicious and will be in my binder of ‘Best Recipes’. Thanks Natasha and Chris !!!
That’s great! I’m so glad you enjoyed this recipe. Thank you for the wonderful review.
Dear Natasha,
Hello to you from Vienna, Austria! I have tried many of your recipes, sweet and savory, and I loved them all. One of my absolute favorites is the “Overnight Oats”. I eat them every day. As soon as my jar is coming to an end I make the next batch. Soooooo yummy! Thank you for all the excellent “and easy” ideas and tips!
Best, Jo-Ann
That’s a great favorite, so glad you love that recipe too! I hope you’ll enjoy all the recipes that you will try.
Tried this recipe and followed it as you wrote it and it was GREAT….as all your recipes that I have tried. I love all the recipes I’ve cooked for my family and you are my “go to” when looking for something tasty and easy to fix at the end of the day. Thank you!!!
Aww, that’s the best, Jenny! Thank you so much for sharing that with me! I’m so glad you found a few favorites on the blog!
This is the very first recipe I ever made with Natasha and we loved it! I make it often, it is so easy and so delicious. I have since tried several of her recipes and have enjoyed every one of them.
I’m so happy to hear that! I hope you’ll love all the recipes that you will try.
Recommend adding 1/4 cup of white wine, 1/2 cup of chicken broth and sauté shallots with garlic.
That sounds delicious! Thank you for sharing.
This was perfect just as written. The best shrimp scampi we’ve had.
Glad you love this recipe, Karen!
Agreed. My husband adores this recipe and so do I — not just the flavor, but the fact that it’s a real date night kind of dinner, easily dressed up, but only takes a few minutes. I’m sticking with the lemon juice instead of wine — I like the flavor better, IMO. Thank you!
Thank you for sharing, Elizabeth! So glad you love this recipe.
My family LOVED this recipe! We will definitely be making again! And for the rest of the week we will continue trying more of your EPIC creations! 😋
Sounds great, I’m happy to know that the recipe was a huge hit with your family!
Hi there, My hubby is allergic to shrimp. Can I cook chicken breast instead of the shrimp and still have a tasty meal?
Hi Suzanne, you can use my Chicken Scampi Recipe instead. I hope you love it!
This was very tasty and easy. I sautéed some onion with the asparagus and added sun dried tomatoes like another reviewer suggested and it was great.
Thanks for sharing that with us, Meg. Good to hear that you enjoyed it!
Loved this recipe! I added broccoli to it and tripled the sauce and used 3/4 amount pasta! Yum!
Sounds great! I’m so glad you loved it.
Could you use spaghetti squash with this recipe instead of the pasta. I’m new to spaghetti squash, but I’m looking for ways to replace pasta since we are looking for low crab dishes.
Hi Kat, I haven’t tested that to advise but feel free to try and experiment.
OMG, was wanting to try this and the two of us pigged out and ate the whole thing. He doesn’t like pasta but he enjoyed it. Love your recipes and have never been disappointed with any Inhave tried.
Yay sounds awesome! Great to hear that you both enjoyed this recipe.
I’m not a seafood person
Would chicken be a good substitute?
Hi Linda, you can use my Chicken Scampi Recipe instead.
I love all your recipes. Delicious!!