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Shrimp Scampi with Pasta and Asparagus Recipe

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4.4 from 9 reviews

This Shrimp Scampi with Pasta recipe is a vibrant and flavorful dish featuring succulent sautéed shrimp, crisp asparagus, and al dente spaghetti tossed in a zesty lemon garlic butter sauce. Ready in just 30 minutes, it offers a perfect balance of tangy freshness and rich buttery goodness, garnished with fresh parsley and Parmesan for a delightful meal.

Ingredients

Pasta and Vegetables

  • 1/2 lb spaghetti (homemade pasta, or your pasta of choice)
  • 1 lb asparagus (trimmed and cut into 2″ pieces)

Butter and Oils

  • 3 Tbsp unsalted butter (divided)
  • 3 Tbsp olive oil (divided)

Seasonings and Flavorings

  • 4 cloves garlic (minced, about 1 1/2 Tbsp)
  • 1/4 tsp red pepper flakes (or added to taste)
  • 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)

Main Protein

  • 1 lb large shrimp (peeled and deveined, 16-20 or 21-25 count)

Serving

  • Freshly grated Parmesan (to serve)

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot. Cover to keep warm while you prepare the rest of the dish.
  2. Sauté the asparagus: Heat a large, deep pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the trimmed and cut asparagus pieces, season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and cook uncovered for about 5 minutes, stirring occasionally, until the asparagus is crisp-tender. Remove the asparagus from the pan and set aside.
  3. Cook the shrimp: In the same hot skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter is melted, add the minced garlic and red pepper flakes if using. Sauté, stirring frequently, for about 1 minute until fragrant. Add the peeled and deveined shrimp in a single layer, seasoning them with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook the shrimp about 1 minute per side, or until they turn pink and are no longer translucent. Be careful not to overcook as shrimp can become tough.
  4. Combine and finish the dish: Turn off the heat and stir in the grated lemon zest, fresh lemon juice, and chopped parsley. Add the cooked pasta and asparagus back into the pan. Toss everything together to combine thoroughly. If the sauce seems too dry, gradually add some of the reserved hot pasta water until you reach your desired consistency. Serve the shrimp scampi pasta garnished with freshly grated Parmesan cheese.

Notes

  • Reserve pasta water to adjust sauce consistency as needed; it helps bind and loosen the sauce perfectly.
  • Cook shrimp just until pink and opaque to avoid toughness.
  • Use fresh lemon juice and zest for vibrant citrus flavor.
  • Feel free to substitute spaghetti with linguine or fettuccine.
  • Parmesan cheese is optional but highly recommended for added richness.
  • Adjust red pepper flakes according to your preferred spice level.

Find it online: https://cookedbysarah.com/shrimp-scampi-with-pasta-and-asparagus-recipe/