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?
This dish is so good. Stuck to the recipe, amazing. Now I have another dish to add to my meal planning.
That’s great to hear June! Thanks for sharing your fantastic review!
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.
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.
Thank you. Next time I will double the recipe. My family was still talking about it today!!
You’re welcome Christine! That’s great to hear!!
I enjoyed this dish; very flavorful. Thanks
I’m happy to hear that Dawn! Thanks for sharing 🙂
Made this last night for first time and WOW! Easy, quick and delicious!!!!
Awesome! I’m happy to hear that Brenda! Thanks for sharing your review 🙂
OMG! Loved this! Going to try it with zucchini noodles next.
I’m happy to hear that Holly! Thanks for sharing 🙂
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!
You’re welcome! Thanks for sharing your wonderful review!! 😀
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).
How did it turn out Debbie?
Hate spaghetti but may have to change my mind on this one. It was delicious.
I’m happy to hear that Michelle! Thanks for sharing 🙂
This was fabulous!
I’m glad you enjoy the recipe Pam! 😀
Can I use frozen cooked shrimp?
Karen, you can but there is a risk of shrimp getting rubbery when cooked and releasing water in to the sauce.
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
Loved it!!!! Used cilantro instead of parsley. Thanks.
My pleasure! I’m glad you enjoy the recipe Sandra 🙂
Awesome!!!! Family loved it!!
That’s great Kim! Thank you for sharing! 😀
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
Lisa, thank you for taking the time to share your wonderful review 😀
I would love to try this, but desperately need to loose weight. Do you know what calorie count would be.
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’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
You’re welcome Jennifer! Thanks for following and sharing your awesome review! 😀
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?
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 😉
Shut the front door, girl! That was awesome…. : )
Thank you Deb! 🙂
I just made this for the first time tonight, but I added some cherry tomato’s in as well. It was delicious!
That’s a great addition Hannah! I’m glad you like the recipe! Thanks for sharing 🙂
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.
Hi Barbara, I’m so glad you all loved it!! Thank you for sharing your awesome review! 🙂
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!
You’re welcome! Please let me know what you think of the recipe!