Shrimp Scampi Pasta is a delightful dish with a lemon, garlic, and herb sauce that bursts with amazing flavors. When you add asparagus to the mix, it transforms into a healthy one-pan dinner.
We’ve taken the classic Shrimp Scampi and created this Shrimp Scampi Pasta recipe. Much like our Creamy Shrimp Pasta, it’s ideal for busy weeknights as it’s quick, ready in under 30 minutes, and offers a taste akin to fine dining.
Garlic Butter Shrimp Scampi Pasta
Shrimp scampi typically features large shrimp or prawns sautéed with garlic and butter, topped with breadcrumbs. In our version, we’ve turned it into a complete meal by combining it with pasta and asparagus, finishing it off with Parmesan cheese.
Tossing shrimp scampi with pasta is our preferred way to enjoy it. We even have a Chicken Scampi Recipe if you want to switch out the protein. The lemon butter scampi sauce is wonderfully fresh and bursting with flavor, making it an excellent pasta sauce!
Ingredients for Scampi Pasta
- Pasta – We used spaghetti, but you can choose any pasta you like, such as linguini, penne, or angel hair.
- Asparagus – Select vibrant green asparagus with tight ends for the freshest quality. See our tips below for the quickest way to trim asparagus ends.
- Shrimp – Opt for raw, preferably wild-caught, large shrimp (21-30 count). Slightly larger or smaller shrimp will still work, but you’ll need to adjust the cooking time accordingly, as shrimp can easily overcook.
- Butter and olive oil – Combining butter with olive oil reduces the risk of butter burning since olive oil has a higher smoke point.
- Garlic – Don’t skimp on the garlic; it adds a ton of flavor to the garlic butter sauce.
- Lemon juice, lemon zest, and parsley – These ingredients infuse the sauce with fresh and vibrant flavors.
- Parmesan cheese – Add it to your liking; you can either include it in the pan or offer it at the table for serving. Freshly grated cheese works best.
Pro Tip: Save prep time by purchasing peeled and deveined shrimp. Whether you prefer them with or without tails is a matter of personal preference; they’re easier to eat without tails, but the presentation is more appealing with them on.
Can I Substitute Cooked Shrimp?
Cooking raw shrimp imparts the best flavor as they absorb the garlic essence from the pan and contribute to the sauce’s taste. Therefore, we strongly recommend using raw shrimp.
If you have cooked shrimp on hand, make sure to fully thaw and pat them dry with paper towels. Add them to the pan just long enough to heat through. Re-cooking them can lead to overcooked and rubbery shrimp.
P.S. If you’re a shrimp lover, don’t miss our top 3 shrimp recipes: 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 quickest method is to snap off the ends, and wherever they snap is where the fibrous part ends. Alternatively, you can use a vegetable peeler to eliminate the fibrous ends.
How to Make Shrimp Scampi Pasta
With the exception of the pasta, both the shrimp and scampi sauce come together in one pan. The beauty of this recipe is that the pasta and shrimp can be cooked simultaneously and are ready at about the same time. As this recipe comes together quickly, ensure all your ingredients are prepped and ready before starting.
Pro Tip: Zest the lemon and set the zest aside before juicing it. Once you’ve cut the lemon in half, it becomes challenging to zest.
- Cook Pasta – Bring a large pot of salted water to a boil and cook the pasta until al-dente as per the package instructions.
- 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 the asparagus to a plate.
- Sauté Shrimp – In the same hot pan, add the remaining butter and oil. Add garlic and, if desired, red pepper flakes, and sauté for 1 minute. Add the shrimp in a single layer, season with salt and pepper, and sauté until the shrimp turn pink and opaque (about 1 minute per side). Be careful not to overcook.
- Finish the Sauce – Add lemon zest, lemon juice, and parsley, and stir to combine.
- Combine – Turn off the heat, return the pasta and asparagus to the pan, and toss to combine. Serve with grated Parmesan cheese.
