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.

Shrimp Scampi Pasta with asparagus in a pan garnished with lemon wedges

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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.

Ingredients for shrimp scampi with pasta and asparagus

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 trim asparagus by snapping off 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.

  1. Cook Pasta – Boil salted water in a large pot and cook pasta until al-dente according to the package instructions.
  2. 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.
  3. 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.
  4. Finish the Sauce – Add lemon zest, lemon juice, and parsley, and stir to combine. 
  5. Combine – Turn off the heat, return pasta and asparagus to the pan, and toss to combine. Serve with grated parmesan.
how to make Shrimp scampi pasta step by step collage

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.

Shrimp scampi pasta garnished with cheese and parsley and lemon wedges

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:

Shrimp scampi tossed with pasta garnished with parmesan cheese

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:

Garlic Butter Shrimp Scampi Pasta Recipe

4.93 from 345 votes
Author: Natasha Kravchuk
shrimp scampi pasta served with asparagus and lemon wedges
Shrimp Scampi Pasta with Asparagus has a lemon garlic and herb sauce that packs so much fresh and amazing flavor. A 30 minute shrimp scampi pasta recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 as a main course
  • 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

493kcal Calories51g Carbs26g Protein21g Fat7g Saturated Fat2g Polyunsaturated Fat10g Monounsaturated Fat0.4g Trans Fat165mg Cholesterol1381mg Sodium548mg Potassium5g Fiber4g Sugar1785IU Vitamin A22mg Vitamin C120mg Calcium4mg Iron
Nutrition Facts
Garlic Butter Shrimp Scampi Pasta Recipe
Amount per Serving
Calories
493
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
165
mg
55
%
Sodium
 
1381
mg
60
%
Potassium
 
548
mg
16
%
Carbohydrates
 
51
g
17
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
1785
IU
36
%
Vitamin C
 
22
mg
27
%
Calcium
 
120
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: pasta shrimp scampi, shrimp scampi pasta
Skill Level: Easy
Cost to Make: $$
Calories: 493
Natasha's Kitchen Cookbook

Q: What’s your favorite go-to (quick) weeknight meal? 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Recipe Rating




Comments

  • June Holley
    May 2, 2017

    This dish is so good. Stuck to the recipe, amazing. Now I have another dish to add to my meal planning.

    Reply

    • Natasha's Kitchen
      May 3, 2017

      That’s great to hear June! Thanks for sharing your fantastic review!

      Reply

  • Christine Nocciolo
    May 2, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      May 2, 2017

      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.

      Reply

      • Christine
        May 2, 2017

        Thank you. Next time I will double the recipe. My family was still talking about it today!!

        Reply

        • Natasha's Kitchen
          May 3, 2017

          You’re welcome Christine! That’s great to hear!!

          Reply

  • dawn cravey
    April 29, 2017

    I enjoyed this dish; very flavorful. Thanks

    Reply

    • Natasha's Kitchen
      April 29, 2017

      I’m happy to hear that Dawn! Thanks for sharing 🙂

      Reply

  • Brenda Holt
    April 27, 2017

    Made this last night for first time and WOW! Easy, quick and delicious!!!!

    Reply

    • Natasha's Kitchen
      April 27, 2017

      Awesome! I’m happy to hear that Brenda! Thanks for sharing your review 🙂

      Reply

  • Holly
    April 26, 2017

    OMG! Loved this! Going to try it with zucchini noodles next.

    Reply

    • Natasha's Kitchen
      April 26, 2017

      I’m happy to hear that Holly! Thanks for sharing 🙂

      Reply

  • Inifera
    April 24, 2017

    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!

    Reply

    • Natasha's Kitchen
      April 25, 2017

      You’re welcome! Thanks for sharing your wonderful review!! 😀

      Reply

  • Debbie
    April 24, 2017

    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).

    Reply

    • Natasha's Kitchen
      April 24, 2017

      How did it turn out Debbie?

      Reply

  • Michelle
    April 24, 2017

    Hate spaghetti but may have to change my mind on this one. It was delicious.

    Reply

    • Natasha's Kitchen
      April 24, 2017

      I’m happy to hear that Michelle! Thanks for sharing 🙂

      Reply

  • Pam
    April 21, 2017

    This was fabulous!

    Reply

    • Natasha's Kitchen
      April 21, 2017

      I’m glad you enjoy the recipe Pam! 😀

      Reply

  • Karen
    April 19, 2017

    Can I use frozen cooked shrimp?

    Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Karen, you can but there is a risk of shrimp getting rubbery when cooked and releasing water in to the sauce.

      Reply

    • Nadine
      April 21, 2017

      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

      Reply

  • Sandra
    April 17, 2017

    Loved it!!!! Used cilantro instead of parsley. Thanks.

    Reply

    • Natasha's Kitchen
      April 17, 2017

      My pleasure! I’m glad you enjoy the recipe Sandra 🙂

      Reply

  • Kim Hirsch
    April 11, 2017

    Awesome!!!! Family loved it!!

    Reply

    • Natasha's Kitchen
      April 11, 2017

      That’s great Kim! Thank you for sharing! 😀

      Reply

  • Lisa
    April 9, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      April 9, 2017

      Lisa, thank you for taking the time to share your wonderful review 😀

      Reply

  • Tresa
    April 8, 2017

    I would love to try this, but desperately need to loose weight. Do you know what calorie count would be.

    Reply

    • Natasha's Kitchen
      April 8, 2017

      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!

      Reply

  • Jennifer
    April 6, 2017

    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

    Reply

    • Natasha's Kitchen
      April 6, 2017

      You’re welcome Jennifer! Thanks for following and sharing your awesome review! 😀

      Reply

  • Stuart Borken
    April 6, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      April 6, 2017

      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 😉

      Reply

  • Deb
    April 5, 2017

    Shut the front door, girl! That was awesome…. : )

    Reply

    • Natasha's Kitchen
      April 5, 2017

      Thank you Deb! 🙂

      Reply

  • Hannah
    April 5, 2017

    I just made this for the first time tonight, but I added some cherry tomato’s in as well. It was delicious!

    Reply

    • Natasha's Kitchen
      April 5, 2017

      That’s a great addition Hannah! I’m glad you like the recipe! Thanks for sharing 🙂

      Reply

  • Barbara
    April 5, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Barbara, I’m so glad you all loved it!! Thank you for sharing your awesome review! 🙂

      Reply

  • Karen
    April 3, 2017

    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!

    Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! Please let me know what you think of the recipe!

      Reply

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