Shrimp Scampi Pasta Recipe (VIDEO)
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
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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.
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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.
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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.
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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.
Q: What’s your favorite go-to (quick) weeknight meal?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
What other vegetable would be good here? I detest asparagus.
Hi Andrew, several of our readers have reported trying this with Broccoli and green beans and loving it. 🙂
Broccoli florets?
This was amazing and so simple to make. My guys loved it. Next time I’ll get a picture before they eat it all. 😊
I’m so happy you enjoyed that Nancy!
This is one of my favorite things to make. Easy and satisfying. Simply love it.
Hi Pamela! I’m so happy you found a favorite! Thank you for sharing that with me.
This may be WAY after the fact, but because I’m trying to cut carbs, I did this recipe with leftover quinoa. I had about 3-4 cups of leftover quinoa and threw that in there instead of the spaghetti. Was STILL delicious.
I’m so happy it worked out for you Ben! Thank you for sharing that with us!
Me encantan tus recetas, podrás añadir algunas de Salmón, por favor
Thank you so much Gloria!
do you have a cook book with all of your yummy recipes?
Hi Carolyn! Not yet but stay tuned! 🙂
FABULOUS recipe!! Delicious & light!! A real hit in our home! 🙂
I’m so happy you all enjoyed that! Sounds like you found a new family favorite Terri!
I especially love that this has no heavy, creamy sauce! Can’t wait to make this! Thanks
You’re so welcome Connie!
That looks so good! I have everything to make that but the parm, of course. I bet that would be awesome with some mushrooms sauteed with the asparagus and a bit of bacon bits tossed in at the end. Bacon and shrimp? Yes please!
That sounds so good Ginny! Great ideas! 🙂
I made this and it was absolutely great, and so easy to make….. It popped up on my facebook today which is funny, because I am already making this for din din tonight.
Thank you for the awesome review, Nancy! How funny is that! I love it!
I made this dish. Im not a cook but this came out GREAT! I even gave some to my friends and family. They LOVED it. I cant wait to make it for my boyfriend
Thank you for sharing this with your friends Laura! What a great review! 🙂
Added scallops to this great dish, tripled it and served it at our family reunion at the Jersey shore. Everyone loved it. Thank you.
PS: Cooked the scallops separately.
Thank you for the great review, Marion! I’m so happy you enjoyed that!
5 stars from hubby! Had to double the recipe to use a 2 lb. bag of jumbo Argentenian red shrimp already thawed. It was OMG good!! Thank you Natasha!!!
You’re welcome! I’m so happy you both enjoyed it, Carol.
Made this about a week ago,delicious! Hubby and I both loved it. Making it again tonight.❤️
Sounds like you guys found a new favorite!
Made this for dinner tonite.. was really good ! will definitely make it again….
I’m so glad you enjoyed it, Teresa!
It was good, but I only put in half of the lemon juice called for and even then it was quite lemony. Also, I cooked onions in with the asparagus for more flavor. As an aside, I have to agree with whoever commented on putting oil in the pasta water. Just salt. My mom used to add oil so I used to as well until I learned it wasn’t good practice. You can’t argue with Lidia…”Do not put oil in the pot: As Lidia Bastianich has said, “Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order!” Olive oil is said to prevent the pot from boiling over and prevent the pasta from sticking together. But, the general consensus is that it does more harm than good.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Agreed!!! As long as you have a rolling boil there is no need for oil in the pasta water, and stir it….stirring and a rolling boil, the pasta will not stick. Sea Salt only should go in your water…and properly seasoned pasta water should taste like the sea! To prevent pot from boiling over, put a wooden spoon across the pot – apparently something in a wooden spoon helps with that.
And just who is Lidia Bastianich? the whizz of pasta cooking? I always put oil in the pasta water, unless it’s spaghetti bolognese.
Natasha, your recipes are magnificent!
I am Italian and I was taught my Grandmother that you never put even olive oil in pasta water, no matter what! The recipe was excellent otherwise. I substituted dry white Vermouth for most of the lemon.
Thank you for sharing that with me!
Just how can I print this recipe on one page
Hi Sybil! The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps!
I’ve made this a few times now. We are never disappointed. Love it! In fact my sister in law has requested this for her birthday dinner tomorrow. I’m looking forward to making it for her again. Thank you for sharing with us.
That’s so great! It sounds like you have a new family favorite!
Would this work with scallops, we don’t care for shrimp.
I Joanne! I haven’t tried it with scallops myself, but some of our readers have mentioned substituting them for shrimp. Enjoy!
I made this for the first time tonight…it was absolutely wonderful! I cannot wait to see more recipes💜
I’m so inspired reading this. Thank you, Sandi!
so I’m making your Shrimp Scampi pasta this week and tonight my husband tells me…. no more lemon or lime meals….. he doesn’t like them…. so help…. I’m sure the that 1/4 of lemon juice is adding moisture… what can I substitute… more butter? or what??? thanks so.
HI Nancy, you can add half of the lemon juice and then splash in some of the pasta cooking water to add a little more moisture if desired 🙂
I made this last night…. it was amazing…. I will never cook asparagus any other way….. I wasn’t sure how to replace the lemon, so I added a little more butter … and it was perfect …. a great dish for company. So happy I found your site.
I’m so happy you discovered our blog, Nancy. 🙂 Thank you for the wonderful review!
You could substitute white wine for the lemon juice but make sure you let it come to a boil. If you don’t let the wine come to a boil it doesn’t take quite right.
white wine would be nice!
Can you add scallops th he recipe without changing anything else?
Hi Marion, if you wanted to do scallops, I would sear them first before the shrimp, otherwise, you would be crowding the pan which would cause the shrimp and scallops to juice out and become rubbery. I hope you love the recipe!
Very good! I live in AZ so its hard to want to cook a hot meal as the outside temps heat up! So this was a perfect solution as no oven was needed and it was basically a one pot deal
I added sautéed mushrooms after the asparagus and it made for a heartier dish.
Reserve extra lemon slices and lemon zest for freshness during presentation
I will totally make this dish again!
Thanks Nat!
You’re welcome! I’m glad you enjoy the recipe so much. Thanks for sharing your fantastic review with other readers!
It turned out wonderfully. Really good. I am adding this to mt list of good quick meals.
Yay, I’m glad to hear the recipe made it to your favorites list! Thanks for sharing your excellent review Karen!
I made this tonight and it was delicious. Quick and easy recipe. My husband and I both enjoyed it. I doubled the recipe and used spaghetti squash in place of the noodles. I will make this again. Thanks.
You’re welcome Kecia! I’m glad you both love the recipe. Thanks for sharing your great review!
OOh! great suggestion for spag squash as bikini season is here!
Just made this exactly following the recipe. It was superb and easy to make. Wonderful and refreshing pasta dish to have on a warm summer day. I had a side of caprese salad.
I’m glad to hear the recipe is an absolute success! Thanks for sharing your excellent review Yuri!
I think cilantro in lieu of parsley really pops with the lemon and zest.
Either way works great!
Great suggestion Phil, thanks for sharing!
Great recipe! Thank you! Love the taste and flavours…no changes and very easy to make…no leftovers!
You’re welcome, I’m glad to hear the recipe is an absolute success. Thanks for sharing your excellent review Marija!
Made this dish twice now …. absolutely delicious
I’m happy to hear that Tony, thanks for sharing!
This recipe is UNREAL good! Made it twice in the last week! The second time, I substituted riced cauliflower for the pasta, just to make it lower calorie/lower carb. I can’t wait for leftovers tonight!! Recipe is perfect and needs no alterations.
I’m glad you love the recipe Kimberly! What a great suggestion, I will try that myself. Thanks for sharing your fantastic review with other readers!
This is excellent! Making for the 2nd time tonight! I substitute minced onion for garlic as we are not fans of garlic! It is very delicious. Thanks for the recipe!
You’re welcome Sheila! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Hi Natasha,
How would you suggest doubling the recipe? I tried doubling everything (besides the asparagus and the shrimp), but the result was super lemony. Was wondering if you had any suggestions?
Hi Mike, I do think doubling the lemon juice without doubling everything would be a little overwhelming with lemon juice. Since you are adding the lemon juice at the end, you might just add it to taste before serving. I hope that helps!
If I were doubling I would use pasta cooking liquid for the second ⅓ cup of liquid.
I make this dish often but differ somewhat…using Fettuccine instead of spaghetti…..love this easy and delicious dish,,.
So happy you enjoyed this, Barbara!
This is so easy and so good!! My 7 years old daughter loves this meal, too! Love it!!!
I’m happy to hear you both love the recipe! Thanks for sharing your great review Keiko!
Used shelled edamame and worked out great.
Yum, that sounds delicious! Thanks for sharing your review with other readers Amy!
I made this tonight. We loved it!! I used linguine. Definitely making it on the regular
I’m happy to hear that Cindy, thanks for sharing! 🙂
Made this last night with double the shrimp and just one lemon. Next time I’ll use two lemons, but it was FABULOUS. My kids devoured it, asked for more and asked if I can make it tonight too. Even my picky mother (who has taste issues due to Alzheimer’s) ate it all! Definitely putting on the must make rotation!
Awesome! I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your wonderful review Heather!
Don’t double the lemons! I tried this one time because I was doubling the noodles. It made everything way too lemony.
I’ve made this twice because my picky eater daughter loves it. Do you have nutrition information for this recipe?
I’m happy to hear that! We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, 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 just made this recipe tonight, it was phenomenal! I love your website, a lot of simple and good recipes!!
Yanyan
I’m glad you love the recipe as much as I do! Thanks for following and sharing your wonderful review Yanyan!
I made this recipe yesterday. I found it very easy and absolutely delicious! I doubled the ingredients and have leftovers. I am planning on adding more asparagus!
I’m glad you enjoy the recipe Bill! Thanks for sharing your excellent review!
That is exactly what I’m cooking tonight, we had this recipe for at least 4 years now, the exact one, taken from “Tasty” – The only change I do in it, I use Angel Hair pasta… Bonne Appetite
I’m glad you enjoy the recipe Jean, thanks for sharing!
Amazing, and easy to make!
I’m glad you love it Irene! Thanks for sharing!
Loooks Yummy Natasha! I dont cook usually but this has motivated me. Thanks Trevor
I hope you love it Trevor, please let me know what you think when you decide to try it!
This was an excellent recipe Natasha–so easy and so flavorful! The acidity of the lemon was just scrumptious. Thank you for a perfect dinner!
My pleasure Sydney! I’m glad to hear you enjoy the recipe as much as I do. Thanks for sharing your fantastic review!
Mmmmmm!!!! Made this for my sweetie as a Valentine surprise and he loved it! I used angel hair and it turned out delish! Winner!
I’m glad to hear you both love the recipe! Thanks for sharing your great review Lisette!
Made this tonight for my family. WOW! It was so easy to make and tasted incredible. Thanks for sharing this, Natasha! We will definitely make this again!
You’re welcome Nancy! I’m glad to hear that everyone enjoys the recipe so much. Thanks for sharing your wonderful review!
Making this for our Valentine’s dinner. Let you know how it turns out!
I hope you love it! Please do Debbie!
Wow this was really good and very simple. I did use Penna pasta instead and it worked perfect.
I’m glad you enjoy the recipe Lisa! Thanks for sharing your great review!
I made this for the second time tonight for dinner. It is soooo good! My family and friends loved it too! I wouldn’t change a thing.
I’m glad the recipe is a HIT! Thanks for sharing your great review Diane!
do you happen to have a breakdown of the calories, etc?
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 Sheryl!
I have made this recipe and it is an exceptionally good recipe. If you are worried about calories you are likely familiar with how to calculate them yourself, serving 4 people. It is a well balanced meal and consuming it will not affect your health in any negative manner. Just make it and enjoy it. If you are worried ’bout it having too many calories, just eat a smaller portion and that will take care of your worries. Natasha did offer you a site to check out the calories.
I’m sorry, you lost me when you needlessly put oil in the pasta water. That does nothing but coat the pasta which defeats the whole purpose of salting the water.
Otherwise, the recipe looks pretty decent and I’ll probably give it a try and hopefully tack on another star.
Best thing I have ever cooked ❤️
Awesome, I’m glad to hear how much you love the recipe. Thanks for sharing Juliann!
Love this recipe. It is so delicious that I made it twice in one week. I did cook scallops to also add to the cooked shrimp in this gourmet meal. Yummm & Thank You
You’re welcome Diane! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Great ! My boys loved it too !
Awesome, I’m glad to hear that Jamie! Thanks for sharing!
We made the Shrimp Scampi for dinner, it was tasty! Highly recommend you try it.
Awesome! I’m glad to hear the recipe is a hit. Thanks for sharing your great review!
I made this exactly as written.
LOVED IT!
My husband makes shrimp scampi all the time and even he admitted that this recipe has “awesome flavor” and was better;)
Making it again tonight-
Thank You!
You’re welcome Amy! I’m happy to hear the recipe is such a hit. Thanks for sharing your fantastic review!
Made this tonight, subbed green beans for asparagus because it was what I had on hand and was delicious…a new go to meal for sure..Love that I can o to your website for inspiration, you truly have a God given talent for creating recipes.
I’m glad you love the recipe Teresa! Thanks so much for sharing your great review and your thoughtful, encouraging comments!
Excellent and easy weeknight meal. A three generation hit! I added a little reserved pasta water to loosen things up.
I’m happy to hear the recipe is such a HIT! Thanks for sharing your great review Kirstin!
Made this tonight, was excellently!
I’m glad you like it Bonnie! Thanks for sharing!!
Wonderful recipe. My granddaughters favorite! She would eat this everyday I double the recipe so she can have the leftovers. Thanks
You’re welcome Jane! I’m glad to hear the recipe is such a HIT! Thanks for sharing your great review!
Quick, easy and delicious meal. Loved it!
I’m glad to hear how much you enjoy the recipe Alyson! Thanks for sharing your great review!
I made this tonight, so yummy! Me and my husband loved it.
I’m happy to hear you both enjoy the recipe! Thanks for sharing your review Karen!
Delicious and easy to make! I added a splash of white wine with the lemon juice.
I’m glad you enjoy the recipe Mary! Thanks for sharing your great review with other readers!
I make this recèle To night. It sas verrrry good.i give y ou 5 stars.thank y ou for that
You’re welcome Francine! I’m glad you enjoy the recipe. Thanks for sharing your great review!
Hi Natasha , I love this recipe and made this pasta several times but this time I have only cooked shrimp .. will it work ?and how to make it ?
Angela, I try to use raw in order to avoid overcooking but one of my readers wrote the following: “…I also used frozen cooked shrimp (just thawed it and drained the water then patted with paper towels).”
One of outr favorites! It’s a keeper. Thanks Natasha 😊
You’re welcome Kathleen! I’m so glad to hear that! Thanks for sharing! 🙂
This is soooo amazing I highly recommend making it.
I’m glad you love it Tiffany! Thanks for sharing your wonderful review!
Made this tonight for my fiancé and he loved it! It is packed with flavor and very fresh. I give this recipe 5 stars. Thanks!
You’re welcome Christina! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your wonderful review!
Made this last night and it was absolutely awesome!! I give it 5 stars and will definitely be making it again.
Awesome, I’m glad you enjoy the recipe! Thanks for sharing your excellent review!
I made the shrimp scampi it was delicious !!! sorry nothing left to take a picture of !!! : ) easy and very litlle time .
I’m so glad to hear that Joyce! Thanks for sharing!
Made this for dinner and the family loved it. Very light and fresh tasting. Will definitely make again!
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review Kathy!
I attempted to make this substituting chicken for shrimp because Hubby has a shrimp allergy. The taste was ok but it was definitely missing shrimp! Lol No fault of the recipe but next time I think I would try a little chicken boullion or chicken better than broth. And I think next time I will half the recipe and make my half with shrimp! 😁 All in all this is a great recipe and quite easy to throw together.
Hi Tammy! You might try seasoning the chicken more if using – I would try seasoning with garlic salt and maybe some lemon pepper. But I agree though, it’s hard to beat shrimp! 😉
Tammy, if you do this with the chicken, try making a sauce incorporating in a ladle of the cooked pasta water, a cup of heavy whipping cream, and 1/2 cup of parmesan cheese to the lemon juice mixture. Taste and make any adjustments to sauce. Too lemony, add more cream. Salt to taste. Then add back in chicken and pasta noodles.
Tried this today. Awesome. Usually when I try something new if I don’t have all of the ingredients I substitute but this time I went right by the recipe. I definitely will do this again. Thank you.
You’re welcome Gail! I’m glad you enjoy the recipe! Thanks for sharing your great review!
This recipe is awesome and very tasty. I used some white wine along with lemon juice. Very easy
I’m glad you enjoy it Patricia! Thanks for sharing your great review!
Looks Yummy 😋
It’s one of my most popular recipes! I hope you love it Susan!
Made this last night and hubby and I both loved it! Will definitely make again!
I’m glad to hear you both enjoy the recipe Kathryn! Thanks for sharing your great review!