If you’re looking for a dinner that feels a little fancy but is surprisingly easy to make, add this Shrimp Scampi with Pasta to your menu. Juicy shrimp and tender pasta tossed in a vibrant lemon garlic butter sauce. The whole meal comes together in one pan in about 30 minutes.
This post may contain affiliate links. Read my disclosure policy.
Shrimp Scampi with 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.
Shrimp Scampi Pasta Recipe
This recipe is as simple as combining classic Shrimp Scampi with pasta and veggies to turn it into a one-pan dinner. 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.
Tossing shrimp scampi with pasta is our favorite way to serve scampi. The sauce is so good, I even have a Chicken Scampi Recipe if you want to switch out the protein.
Shrimp Scampi Pasta Ingredients
- Pasta – We used spaghetti, but you can use just about any pasta here; linguini, penne, angel hair, etc. Homemade Pasta makes it extra special.
- 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. A different size will work, but adjust the cooking time accordingly. Tail on or off will work.
- Butter and olive oil – when combined, the butter is less likely to burn since olive oil has a higher smoke point.
- Garlic – for the best flavor, use fresh garlic cloves and not pre-minced.
- Lemon juice, lemon zest, and parsley – add vibrant and fresh flavor to the sauce. Be sure to zest the lemon before juicing it.
- 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.
Can I Substitute Cooked Shrimp?
Cooking raw shrimp gives you the best flavor, as it takes on the garlic flavors from the pan, and the bits of the shrimp in the pan add flavor to the sauce. 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, or they will become rubbery.
The Easiest Way 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 with Pasta
- 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.
- Sauté 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 – Turn off the heat anad add lemon zest, lemon juice, and parsley, and stir to combine. Return pasta and asparagus to the pan, and toss to combine. Serve with grated parmesan.
Natasha’s Pro Tip for the Best Flavor
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.
Serve with
Since Shrimp Scampi with Pasta is a meal in itself, you don’t need much to make this a special dinner. We pair it with these simple sides:
P.S. If you love this Shrimp Scampi with Pasta as much as I do, you won’t want to miss my top 3 shrimp recipes: Shrimp Tacos (with the best sauce), Creamy Cajun Shrimp Pasta, and Shrimp Fried Rice.
Shrimp Scampi with Pasta
Ingredients
- 1/2 lb spaghetti, homemade pasta, or your pasta of choice
- 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 cook pasta according to package instructions until Al'dente (meanwhile, continue with recipe). Reserve 1/2 cup of pasta water, then drain pasta, return to the 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.
- Turn off the heat and add lemon zest, juice, and parsley, and stir to combine. Add pasta and asparagus, and toss everything to combine. If the sauce seems dry, add some of the hot pasta water. Serve with freshly grated Parmesan cheese.
Nutrition Per Serving
Filed Under
More Easy Weeknight 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
- Lemon Chicken Pasta
- Penne Alla Vodka
- Stuffed Shells Recipe
- Gnocchi Recipe
- Chicken Pesto Pasta
Made this recipe for dinner tonight and it was a huge hit. The only thing I did different is I steamed the asparagus ahead of time so that it wasn’t crunchy. My husband has dentures and cannot chew very well. Even with this change the dish was extremely tasty, light and everyone loved it. I am looking forward to making it again.
This was simple and easy to prep. The shrimp and asparagus were really tasty with the lemon and cheese. I might pour a little of the pasta water into the pan to give a little more “coverage” on the pasta (we used rotelle). I’ll make it again.
This dish should have been made in the traditional style utilizing white wine and crush red pepper, yet it omitted two of the key ingredients
A very boiled down rendition American style of a dish that should be outstanding.
i have made this a few times and love it i also love the chicken scampi actually i love all your recipes i am 84 and still like to learn new things
Hi Judith! I’m so glad you’re enjoying the recipes.
Made this recipe with just a few tweaks due to having a picky 15-month-old in our midst:
-reduced garlic and lemon juice by 1/2
-omitted red pepper
-added frozen peas to asparagus
So simple yet so delicious. Thank you, Natasha!
Thanks for sharing that with us, Anne! So glad you enjoyed it!
I made this for dinner tonight and we loved it! I have made several of your recipes and they all turned out delicious. Thank you!❤️
Thank you for sharing, Kathy! I’m so glad it was enjoyed!
Can this be made ahead e.g. have the shrimp and asparagus cooked and ready. I’d like to enjoy my guests and not be standing at the stove with pans on the stove and everyone watching me. I’ve made it before and it is so delicious.
Hi Carole. You can reheat this on low heat but it’s really best fresh. I worry the shrimp gets rubbery when reheated and the asparagus can get too mushy if over cooked.
You can do all the prep work in advance and have the noodles boiled and ready to make everything quicker. I hope that helps.
Hi, Do you think veggie spaghetti would work or should I go buy some regular spaghetti please? Thank you Natasha!
Hi Jana! I think it could. Sorry, I have not tested it myself but let us know how it is if you experiment.
Made this tonight and it was light and delicious! I will definitely make again. We used Barilla gluten free spaghetti noodles and it came out great. Thank you Natasha! You are my go to for any recipe I need.
You’re very welcome, Claudia! Thanks so much for the feedback.
Can this recipe be doubled?
I have made this for 4 guests and it is fabulous! I am having 8 guests and I want to spoil them with this recipe.
Hi Kim! Yes, you can double it!
Love love love the Shrimp scampi and pasta. I think it’s perfect but my roommate who I cook for doesn’t like lemon. Whenever I cook fish I use lime juice so next time that’s what I’ll do. The asparagus is absolutely perfect cooked this way. TY
Hi Leanne! You’re very welcome. I’m glad the recipe was enjoyed! The lime addition sounds great too.
Hey Nat…Well this Shrimp Scampi Pasta recipe caught my eye today! Looks so delicious! I don’t have asparagus but I do have fresh from the garden broccoli so that is very fine with me. Just thought I would tell you I made Cabbage Roll Soup yesterday. So good ! Thanks again!
Great to hear that, Lydia. I hope you’ll love all the recipes that you will try from us!
I did not see or read how much minced garlic? Is it one garlic that is minced or two?
Hi John, The print friendly recipe is at the bottom of each post where you can see all the ingredients and amounts. We used 4 cloves garlic, minced (about 1 1/2 Tbsp).
I’ve made lots of your recipes, but this has to be one of my most favorites. After trying several shrimp scampi recipes, this is the best, hands down.
That’s wonderful to hear, Irma!
This was delicious and easy! I would give 5 Stars!!! My man LOVED it!
Thanks so much for this awesome review! We’re happy that you loved our recipe a lot.
This was soooo good. easy to make on a busy weeknight. Thank you so much! you could even substitute broccoli if you wanted to. but i love asparagus!
Thank you for sharing, Celeste! I’m so glad you enjoyed this recipe.
Can you use frozen asparagus or frozen broccoli? I don’t have any fresh on hand.
Hi Vanessa! We prefer to use fresh because frozen asparagus gets mushy. But I’m sure it could work with either. I hope you love the recipe.
Wonderful recipe! A family favorite especially when fresh garden asparagus is available.
For sure! Thank you, I’m glad you loved it.
I made this for dinner tonight. Was an “A” from both my daughter and granddaughter. Have everything prepped…and easy to make! Thank you for a great recipe!
Hi Mary! That’s wonderful. Thank you for the feedback.