Shrimp Scampi Pasta with Asparagus
This Shrimp Scampi Pasta with Asparagus is bright, buttery, and comes together so easily—making it the perfect weeknight dinner that still feels a little fancy. We combine tender spaghetti with quickly sautéed shrimp, crisp-tender asparagus, fresh garlic and lemon, all pulled together with a light butter and olive oil sauce. It’s finished with fresh parsley for color and a shower of Parmesan that really amps up the comfort factor. Best of all, you’ll have this on the table in about 30 minutes.
This recipe is designed for 4 servings and laid out in a way that helps you move smoothly from the stove to the dinner table. You start with cooking pasta, then sauté the asparagus, sear the shrimp, and finally toss everything together with lemon and herbs. Along the way, I’ll share easy tips for cooking perfect shrimp, some handy swaps if you want to mix it up, and advice on how to serve and store leftovers so you feel confident cooking this on any busy night—or even for guests.
- Quick timeline: Only about 10 minutes to prep and 20 minutes to cook.
- Flavor profile: Garlicky with bright lemon notes, just a little heat from optional red pepper flakes, and a silky garlic-butter sauce.
- Here’s what you’ll find below: everything you need from ingredients to step-by-step instructions, plus helpful tips, variations, and how to store and reheat.
What Makes This Dish Special
- It’s quick and simple—serves up in about 30 minutes.
- Enjoy fresh, vibrant flavors from lemon, garlic, and herbs that feel light but satisfying—similar to our Spring Pasta Primavera.
- Balanced all on one plate with good protein, tasty veggies, and comforting pasta.
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Fancy enough to share with guests, yet easy enough for everyday dinners.
Ingredients and Measurements
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2″ pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 garlic cloves, minced (about 1½ Tbsp)
- ¼ tsp red pepper flakes (optional, or to taste)
- 1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
- 1¼ tsp fine sea salt, divided, plus more for pasta water
- ¼ tsp ground black pepper, or to taste
- 1 Tbsp lemon zest (from 1 large lemon)
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated Parmesan, for serving
Step by Step Directions
- Bring a large pot of water to a boil.
- Add 1 tablespoon salt and 1 tablespoon olive oil to the boiling water.
- Cook the spaghetti according to package directions until al dente.
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Drain the pasta, return it to the pot, and cover to keep warm.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the asparagus, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender.
- Remove the asparagus from the pan and set aside.
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In the same skillet, add the remaining 2 tablespoons olive oil and 2 tablespoons butter; once the butter melts, add the minced garlic and red pepper flakes and cook about 1 minute until fragrant.
- Spread the shrimp in a single layer, season with 1 teaspoon salt and ¼ teaspoon black pepper, and cook about 1 minute per side until pink and opaque.
- Turn off the heat and stir in 1 tablespoon lemon zest, ¼ cup lemon juice, and ⅓ cup chopped parsley.
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Return the cooked pasta and sautéed asparagus to the skillet and toss gently until everything is well coated in the sauce.
Chef Tips and Serving Ideas
- Choose fresh shrimp when you can for the best texture and flavor.
- Keep a close eye on the shrimp—they cook fast! Once they’re pink and just curled, it’s time to take them off the heat.
- It helps to zest the lemon before juicing to make the process smoother.
- Serve this pasta alongside a bright side like Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette and some garlic bread to mop up the sauce.
- Pour a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio for a lovely pairing.
- Add a few lemon wedges on the side for anyone who wants an extra bright pop.
Variations and Substitutions
- Pasta: Feel free to switch spaghetti out for linguine, fettuccine, or angel hair pasta depending on what you have on hand or prefer.
- Vegetables: Swap the asparagus for broccoli florets, zucchini slices, or crisp snap peas for a different veggie twist; or make oven-roasted asparagus and toss it in at the end for a toasty bite.
- Protein: Try scallops or chunks of white fish instead of shrimp for a new flavor and texture experience.
- Butter/Oil: Use all butter if you like it richer, or stick with just olive oil for a lighter finish.
Storage, Reheating, and Shelf Life
Store any leftovers quickly in an airtight container and pop them in the fridge to keep everything fresh.
- Refrigerate: Keep refrigerated for up to 3–4 days. Let it cool to room temperature—no more than 2 hours after cooking—before sealing it tightly and chilling.
- Reheat on stovetop: Warm gently in a skillet over low to medium heat. Add a splash of water, broth, or a little olive oil to loosen up the sauce. Stir often to heat through evenly without overcooking the shrimp.
- Microwave: Cover and heat in short bursts of 30 to 45 seconds, stirring between each one. Add a little water or lemon juice if the pasta starts looking dry.
- Make-ahead: Cook pasta and asparagus until just tender (see this simple method for sautéed asparagus) and store them separately from the shrimp and sauce if you can. When ready, quickly sauté shrimp, then combine everything back together and warm through.
- Freezing: Not the best option since shrimp can become rubbery and the sauce might separate. If you must, freeze only the pasta and sauce (without asparagus), thaw slowly, and reheat gently.
Answers to Common Questions
Can I use frozen shrimp?
Definitely! Just make sure to thaw the shrimp fully and pat them dry before cooking to keep the best texture and flavor.
Can I make this dairy-free?
Yes, skip the butter and use extra olive oil. You can leave out the Parmesan or swap in a dairy-free cheese; for extra brightness, finish the asparagus with a quick balsamic glaze.
Is this recipe spicy?
It’s only mildly spicy if you use the red pepper flakes. You can leave them out or adjust the amount to suit your heat comfort level.
A bright, buttery shrimp scampi pasta with tender spaghetti, sautéed shrimp, crisp-tender asparagus, fresh garlic, lemon, parsley, and Parmesan cheese, ready in about 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- ½ lb spaghetti
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 garlic cloves, minced (about 1½ Tbsp)
- ¼ tsp red pepper flakes (optional, or to taste)
- 1 lb large shrimp, peeled and deveined (16–20 or 21–25 count)
- 1¼ tsp fine sea salt, divided, plus more for pasta water
- ¼ tsp ground black pepper, or to taste
- 1 Tbsp lemon zest (from 1 large lemon)
- ¼ cup fresh lemon juice (from 1 large or 2 small lemons)
- ⅓ cup fresh parsley, finely chopped
- Freshly grated Parmesan, for serving
Instructions
- Bring a large pot of water to a boil.
- Add 1 tablespoon salt and 1 tablespoon olive oil to the boiling water.
- Cook the spaghetti according to package directions until al dente.
- Drain the pasta, return it to the pot, and cover to keep warm.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the asparagus, season with ¼ teaspoon salt and ⅛ teaspoon black pepper, and sauté uncovered for about 5 minutes, stirring occasionally, until crisp-tender.
- Remove the asparagus from the pan and set aside.
- In the same skillet, add the remaining 2 tablespoons olive oil and 2 tablespoons butter; once the butter melts, add the minced garlic and red pepper flakes and cook about 1 minute until fragrant.
- Spread the shrimp in a single layer, season with 1 teaspoon salt and ¼ teaspoon black pepper, and cook about 1 minute per side until pink and opaque.
- Turn off the heat and stir in 1 tablespoon lemon zest, ¼ cup lemon juice, and ⅓ cup chopped parsley.
- Return the cooked pasta and sautéed asparagus to the skillet and toss gently until everything is well coated in the sauce.
Notes
Choose fresh shrimp for best texture and flavor., Monitor shrimp closely; remove from heat once pink and just curled., Zest the lemon before juicing for easier preparation., Serve alongside a crisp green salad and crusty bread to complement the dish., Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio., Add lemon wedges on the side for extra brightness., For dairy-free option, omit butter and Parmesan and increase olive oil as desired., Leftovers can be stored in an airtight container in the refrigerator for 3-4 days., Reheat gently on stovetop with added splash of water, broth, or olive oil to loosen sauce., Microwave in short bursts with stirring and add a little water or lemon juice if dry., Make-ahead option: cook pasta and asparagus separately from shrimp and sauce, combine and warm before serving., Freezing is not recommended due to shrimp texture changes; if freezing, freeze pasta and sauce only (without asparagus) and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal per serving
- Fat: Approximately 15 g per serving
- Carbohydrates: Approximately 50 g per serving
- Protein: About 30 g per serving
