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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

Scale
  • 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

  1. Bring a large pot of water to a boil.
  2. Add 1 tablespoon salt and 1 tablespoon olive oil to the boiling water.
  3. Cook the spaghetti according to package directions until al dente.
  4. Drain the pasta, return it to the pot, and cover to keep warm.
  5. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  6. 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.
  7. Remove the asparagus from the pan and set aside.
  8. 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.
  9. 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.
  10. Turn off the heat and stir in 1 tablespoon lemon zest, ¼ cup lemon juice, and ⅓ cup chopped parsley.
  11. 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.

  • Author: Laura
  • 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