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.
