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Shrimp Scampi Pasta with Asparagus (VIDEO)

Shrimp Scampi Pasta with Asparagus… it really doesn’t get any better than this! The light lemon garlic and herb sauce packs so much fresh and amazing flavor.

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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Shrimp Scampi Pasta Recipe:

Tossing shrimp scampi with pasta is our favorite way to serve scampi. The lemon butter scampi sauce is so fresh, vibrant and flavorful and goes so well with pasta.

Watch the video recipe below to see just how easy it is. You’ll make this shrimp scampi pasta again and again!

Shrimp scampi tossed with pasta garnished with parmesan cheese

What is the Best Shrimp for Scampi?

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.

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 tails on.

shrimp size chart

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.

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. This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.

1. Bring a large pot of salted water to a boil and cook pasta until al-dente.

How to cook pasta for shrimp scampi pasta

2. Place a large, deep pan over medium/high heat with 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.

How to cook asparagus

3. In the same hot pant, add 2 Tbsp oil and 2 Tbsp butter. Once the butter melts, add garlic and sautee 1 minute. Add shrimp in a single layer, season with 1 tsp salt and 1/4 tsp black pepper and saute until shrimp are pink and opaque (2 min per side). Do not overcook.

How to cook shrimp scampi

4. Add 1/4 cup lemon juice, 1/3 cup parsley, 1 Tbsp lemon zest and stir to combine. Turn off heat, return pasta and asparagus to the pan and toss to combine. Serve with grated parmesan.

How to make shrimp scampi sauce

This shrimp scampi pasta with asparagus is so juicy and flavorful. Every noodle is coated with amazing fresh flavor.

Shrimp Scampi Pasta with Asparagus in pan

Our Best Reviewed Pasta Recipes:

Watch How to Make Shrimp Scampi Pasta:


Mmm… this shrimp scampi pasta is ridiculously tasty. Enjoy this my friends!

Shrimp Scampi Pasta with Asparagus

4.85 from 134 votes
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
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!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$20
Keyword: shrimp scampi pasta
Calories: 525 kcal
Servings: 4 as a main course

Ingredients

  • 1/2 lb spaghetti
  • 1 lb asparagus trimmed and cut into 2" pieces
  • 3 Tbsp butter divided
  • 3 Tbsp olive oil divided
  • 4 cloves garlic minced (about 1 1/2 Tbsp)
  • 1 lb large shrimp peeled and deveined (16-20 or 21-25 count)
  • 1 1/4 tsp Sea Salt divided, plus more for cooking pasta
  • 1/4 tsp Black Pepper ground, or to taste
  • 1/4 cup fresh lemon juice from 1 large or 2 small lemons
  • 1/3 cup fresh parsley finely chopped
  • 1 Tbsp grated lemon zest
  • Grated parmesan to serve

Instructions

  1. 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 aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
  2. 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.
  3. In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic 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 2 minutes per side). Be careful not to overcook or shrimp will be tough.
  4. Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
Nutrition Facts
Shrimp Scampi Pasta with Asparagus
Amount Per Serving
Calories 525 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 308mg103%
Sodium 966mg42%
Potassium 501mg14%
Carbohydrates 49g16%
Fiber 4g17%
Sugar 4g4%
Protein 33g66%
Vitamin A 1545IU31%
Vitamin C 26.4mg32%
Calcium 218mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Shrimp scampi pasta garnished with cheese and parsley and lemon wedges

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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Brian Burns
    February 22, 2020

    Very powerful lemon flavor, no one in the family cared for it. Half the lemon would’ve been better. In the end, all you tasted was lemon. Reply

    • Natashas Kitchen
      February 22, 2020

      Thank you for sharing that feedback with us Brian. Reply

  • Rebecca Castlebury
    January 26, 2020

    During the winter when asparagus is not readily available and pricey, I substitute spinach for the asparagus. I simply put all butter and oil in the pan for sauteeing the shrimp and then add pasta and 2 cups+ of packed baby spinach. The hot oil wilts the spinach. Then follow the rest of the recipe. Sometimes I add red red pepper flakes. Reply

    • Natashas Kitchen
      January 27, 2020

      Thank you so much for sharing that with me. Reply

  • Loretta Zanier
    December 7, 2019

    Love your recipes! Reply

    • Natashas Kitchen
      December 7, 2019

      I’m so glad to hear it! Reply

  • Judith Simpson
    December 3, 2019

    I have acid reflux and can’t eat much garlic, so I made it with minimal garlic and then put a jar of “traditional” garlic salt in front of the hubs so he could season it to his taste. We both enjoyed this dish so much that I plan to cook it more often! Reply

    • Natashas Kitchen
      December 3, 2019

      That’s so great, Judith! Thank you for that awesome review! Reply

  • James E Piszker
    December 2, 2019

    Can this recipe be doubled? (I am having company and need enough for 8 people) Reply

    • Natasha
      December 2, 2019

      Hi James, 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. Reply

  • Maurício
    December 1, 2019

    It was easy and fantastic… it saved my dinner with a friend. Thank you so much Reply

    • Natashas Kitchen
      December 2, 2019

      You’re welcome, Mauricio! I’m so glad you enjoyed this recipe!! Reply

  • Jackie
    October 29, 2019

    Made this dish tonight and it was so delicious! Next time I will invite some guest over to share it with us. Thank you! Reply

    • Natashas Kitchen
      October 29, 2019

      This recipe is so perfect for company! Reply

  • Samantha
    September 25, 2019

    I love my shrimp scampi with white wine… I put the shrimp shells and 1 and 1/4 cups of white wine in a small pot and boil to enrich the wine with the shrimp flavor from the shells. Then I strain the shells from the wine and use the enriched liquid for my shrimp scampi. It’s a little bit of extra work, but so worth it. Makes plenty of liquid for a pound of angel hair pasta. Reply

    • Natashas Kitchen
      September 25, 2019

      Thank you so much for sharing that with me. Reply

    • Joseph
      October 7, 2019

      Way ta go Samantha what white wine did you use a dry or sweet or a Chardonay ya can also try poaching your shrimp in that stock slowly a slight simmer ,then chill for shrimp cocktail and if ya can stick to Texas farm raised so sweet and my favorite ARGENTINA REDS ,,,a lobster texture crab like flavor , dynamite Reply

  • SAMAR HASSOUNEH
    September 15, 2019

    Excellent and easy thank you!
    For us the pasta was way too much relative to the sauce and shrimp. Reply

    • Natasha
      September 16, 2019

      I’m so glad you enjoyed it. You can definitely add more pasta to taste. Thanks for the great review! Reply

  • Jennifer Sanders
    August 22, 2019

    So easy to make and my husband said it tasted like Olive Garden’s shrimp scampi linguini Reply

    • Natashas Kitchen
      August 22, 2019

      That’s so great! Thank you for sharing that amazing review with us Jennifer! Reply

  • Shelley
    July 29, 2019

    This recipe is quite good. I added green peas at the end too. Got a laugh out of add to the same hot pant, lol 😆 Darn spell check…. Reply

    • Natashas Kitchen
      July 29, 2019

      I’m happy you enjoyed that Shelley! Reply

    • Rachel
      October 14, 2019

      I swapped out the regular spaghetti for whole wheat angel hair. It’s how I justify eating pasta! Reply

  • Kate
    July 26, 2019

    I made this for dinner tonight and it was very good. I added a teaspoon of capers and a pinch of crushed chili flakes. Delicious. Reply

    • Natashas Kitchen
      July 26, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kate! Reply

  • Heather
    July 3, 2019

    Amazing recipe! I made this recipe with shrimp and chicken because my boyfriend does not like seafood and it was perfect! Substituting chicken tastes just as delicious. One of our favorite recipes now. Thank you! Reply

    • Natashas Kitchen
      July 3, 2019

      That’s so awesome Heather! Thank you for sharing that awesome review with me! Reply

  • Cheryl
    May 16, 2019

    Made your recipe tonight and the family LOVED it! I picked a Meyer lemon from my back deck, used my homemade pasta and it was perfect! Thank you for sharing this wonderful recipe!!! Reply

    • Natashas Kitchen
      May 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Cheryl! Reply

  • Winnie
    March 15, 2019

    I tried the shrimp scampi with asparagus pasta with variations and it’s still good. Thank you for sharing. I will definitely do this again next time. Reply

    • Natashas Kitchen
      March 15, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Janie
    March 13, 2019

    I would Love to try a recipe like this because I love garlic, asparagus and of course shrimp, but I am allergic to anything citrus. Any suggestions on what I could substitute for the lemon? Reply

    • Natashas Kitchen
      March 13, 2019

      Hi Janie, here is what one of our readers tried without lemon, “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 hope that helps! Reply

      • Janie
        March 16, 2019

        Thanks Natasha! It looks like now I have a couple of ways to try this, extra butter or (&) white wine. I will definitely give this a try in the next couple of days and let you know how it goes. Reply

        • Natashas Kitchen
          March 16, 2019

          I look forward to your feedback Janie! Reply

    • Virginia Storm
      March 13, 2019

      Try white wine. Reply

    • C. Green
      April 20, 2019

      I love the results but the “takes less than 30 minutes” claim is a bit disingenuous because it does not include any prep time. Yes, it takes less than 30 minutes to stir everything together once the asparagus is cleaned and chopped, the lemons are zested and juiced, the shrimp is shelled and cleaned, the garlic is peeled and minced, and the parsley is cleaned and chopped. I’ve made this twice now and with the added prep time I have not made it in less than an hour and 15 minutes, all steps included. So we enjoy the scampi very much but for us it is a weekend meal when we have the time it takes to prep AND cook it. (I understand that the prep can be done ahead of time. But that is still time that has to be spent, whether it’s at the same time as cooking or beforehand. This is not a “less than 30 min.” meal.) The only mention of prep comes in the comment, “This recipe comes together fast so have all of your ingredients prepped and ready before you fire up the stove.” Well, yes. Five stars for the meal itself, 4 stars for the misdirection on the time it actually takes to make it. Reply

      • Natasha
        April 21, 2019

        I’m so glad you love the recipe! I have found that the right shrimp can make all the difference in prep time as fully shell-on shrimp can be a pain to peel and devein. I try to find the ones that are peeled and deveined with just their tails on so I have to do minimal to no work in preparing the shrimp. Reply

  • Nina
    March 12, 2019

    We loved this recipe! Thank you!!! Reply

    • Natashas Kitchen
      March 12, 2019

      You’re welcome, Nina! I’m so happy you enjoyed it! Reply

  • Larry
    March 12, 2019

    Great dish and easy to make,,will try cilantro next time and a bit of chopped red peppers Reply

    • Natashas Kitchen
      March 12, 2019

      I’m so happy you enjoyed that, Larry! Reply

  • Pat
    March 8, 2019

    We loved this recipe!
    Next time I would prepare a little extra garlic butter/oil sauce to add at the end. Added a few red pepper flakes, for some added zip! Reply

    • Natashas Kitchen
      March 8, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

    • Karen
      September 2, 2019

      Just tried recipe – love it, but we like a little more kick. Had anyone tried substituting the olive oil while cooking shrimp for chili oil? Or other suggestions for adding a little zing? Reply

  • Nicole Dufault
    March 8, 2019

    One of our favorite Friday night dinners 🙂 thanks for the recipe! Reply

    • Natashas Kitchen
      March 8, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Robin
    March 6, 2019

    This was delicious! Thanks for the recipe! This one is a keeper! Reply

    • Natashas Kitchen
      March 7, 2019

      I’m so happy to hear that Robin, sounds like you found a new favorite! Reply

  • Geri
    February 25, 2019

    This was excellent, I made it for dinner and loved every bite Reply

    • Natashas Kitchen
      February 25, 2019

      I’m so happy you enjoyed that, Geri! Reply

  • Emily
    February 12, 2019

    This dish is so full of flavor and easy to make (if you remember to defrost the shrimp lol). I made it yesterday and it’s on the menu again this week! I like that’s it’s versatile, I added mushrooms and I’m sure you could add any other veggies (but keep the zucchini!). It’s just delicious! Thanks so much Natasha! Reply

    • Natashas Kitchen
      February 12, 2019

      I’m so happy to hear that, Emily! It sounds like you have a new family favorite!. Reply

  • Betty
    January 6, 2019

    I have made this many times. One of my favorite shrimp dishes. Today, realized I didn’t have lemons or white wine, to use as a substitute for lemons, is used a small amount of Vermouth. Reply

    • Natashas Kitchen
      January 6, 2019

      I’m so glad you enjoyed it! Reply

  • Nancy
    January 4, 2019

    I just thought I’d tell you…. Shrimp Scampi Pasta with Asparagus is without a doubt my favorite recipe from your kitchen. It came out so perfect …. Love your site/blog/recipes…. thank you… Reply

    • Natashas Kitchen
      January 4, 2019

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Lani
    January 2, 2019

    does it matter what kind of butter? Such as unsalted, salted, sweet cream? Reply

    • Natasha
      January 2, 2019

      Hi Lani, I always use unsalted butter in all of my recipes but you can sub with salted butter here if that is what you have on hand and just be sure to season to taste. I hope you love the shrimp scampi pasta! Reply

  • December 11, 2018

    This is one of our go-to dinners. We get a big bag of shrimp at Costco so we always have it on hand. My family loves this dish, Reply

    • Natashas Kitchen
      December 11, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

      • beverly iametti
        August 14, 2019

        Is the shrimp from costco raw & cleaned? tail off? Reply

        • Natashas Kitchen
          August 14, 2019

          Hi Beverly, yes we purchased raw shrimp. Reply

        • Elaine
          August 20, 2019

          Can you substitute all olive oil? Can’t do dairy. Reply

          • Natasha
            August 20, 2019

            Hi Elaine, that will still work to do all olive oil. I hope you love the scampi pasta!

  • Gail
    November 10, 2018

    Just made this recipe for the second time. It was delicious!!
    Used Spaghetti squash instead of regular pasta! Perfect for those on low carb diets! Reply

    • Natashas Kitchen
      November 10, 2018

      I’m so happy you enjoyed that Gail!! Reply

  • Lisa
    November 3, 2018

    This recipe is fantastic, everyone in my family enjoyed it and it was very easy to make. Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Demetrice Richardson
    November 1, 2018

    I made this for dinner tonight. It is superb. Taste is light and flavorful. It explodes with excitement on the palate. It was quick and easy to make, though, I prepared the shrimp hours earlier. I will make this dish again. Reply

    • Natashas Kitchen
      November 1, 2018

      Thank you Demetrice! I’m so inspired reading your review. 🙂 Reply

  • Gabi
    October 27, 2018

    That looks good. I’m 15 and this will be the first meal I’m going to make without the help of my mom. Can’t wait to try it. What drink do you think is a good suggestion to drink with this meal? And by the way my name is Gabi! Reply

    • Natashas Kitchen
      October 27, 2018

      Hi Gabi!! That is so great! I hope you love this recipe! We love our homemade juice with dinner. We have a few awesome drinks on our blog like these hereReply

  • marie
    October 24, 2018

    can you suggest a wine and or bread or rolls…this will be my first dinner in my new home ! Reply

    • Natasha
      October 24, 2018

      Hi Marie, we don’t drink so I probably wouldn’t be helpful with a wine suggestion, but as for bread, a crusty French bread would be nice on the side. Reply

  • Cindy
    October 9, 2018

    Delicious. Will be making again! Reply

    • Natashas Kitchen
      October 9, 2018

      I’m so happy to hear that, Cindy! Reply

  • Dawn poe
    October 7, 2018

    I made this for me and my husband and we both liked it. Just wondering what other veggies you can add, I was thinking red bell pepper and zucchini. What else sounds good? Tia Reply

    • Natashas Kitchen
      October 7, 2018

      HI Dawn! Those sounds like great options! Green beans or peas may work also! Reply

  • Rose
    October 6, 2018

    Never add olive oil to the water when you are making something other than scampi with pasta. It will not allow the sauce or gravy to stick to the pasta.
    I never thought of adding the Asparagus. Reply

    • Natashas Kitchen
      October 6, 2018

      Thank you Rose! We appreciate your feedback! Reply

  • Angelina
    September 15, 2018

    I followed the recipe exactly. I was soooooo delicious and so easy to make! My husband loved it too. Will definitely add it to my recipe kardex. Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Angelina! That’s so great! Thank you for sharing this wonderful review! Reply

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