Want a pasta that tastes like something you’d order at a restaurant, but takes just 30 minutes and zero fuss?
This one delivers.
Juicy shrimp tossed in a glossy garlic butter sauce, hit with fresh lemon and herbs, then tangled up with pasta and crisp asparagus.
Big flavour, simple steps, and no complicated prep—just a seriously good dinner that always works.
For the Shrimp Scampi Pasta
- Spaghetti – the base of the dish that soaks up all that lemon garlic butter sauce.
- Asparagus – adds a fresh, slightly crisp bite that balances the richness of the pasta.
- Butter – creates a rich, silky base for the sauce.
- Olive Oil – helps cook the ingredients and keeps the sauce light and smooth.
- Garlic – the key flavor driver that gives the dish its signature savory depth.
- Red Pepper Flakes – adds a gentle kick of heat (adjust to your taste).
- Shrimp – tender and juicy, they cook quickly and make this dish feel extra special.
- Salt and Black Pepper – essential for seasoning and bringing all the flavors together.
- Lemon Zest and Juice – brightens the dish and cuts through the richness with fresh citrus flavor.
- Parsley – adds a pop of freshness and color at the end.
- Parmesan Cheese – for serving, adding a salty, cheesy finish.
Garlic Butter Shrimp Scampi Pasta with Asparagus
Notes
Ingredients
- 1/2 lb spaghetti
- 1 lb asparagus, trimmed and cut into 2″ pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1/4 tsp red pepper flakes, or added to taste
- 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
- 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
- freshly grated parmesan, to serve
Instructions
- Fill a large pot with water and bring it to a boil. Add 1 Tbsp salt and 1 Tbsp olive oil, then cook the pasta according to package directions until al dente or to your preferred texture. Drain, return the pasta to the pot, and cover to keep warm while you prepare the rest.
- Heat a large deep skillet over medium-high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Once hot, add the asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper, and cook uncovered for about 5 minutes, stirring occasionally, until tender-crisp. Remove from the pan and set aside.
- Using the same skillet, add the remaining 2 Tbsp olive oil and 2 Tbsp butter. When the butter has melted, stir in the garlic and red pepper flakes (if using), cooking for about 1 minute while stirring frequently.
- Arrange the shrimp in a single layer in the pan. Season with 1 tsp salt and 1/4 tsp black pepper. Cook until the shrimp turn pink and opaque, about 1 minute per side. Avoid overcooking to keep them tender.
- Stir in the lemon zest, lemon juice, and chopped parsley. Turn off the heat, then return the cooked pasta and asparagus to the skillet. Toss everything together until well combined.
- Serve immediately with freshly grated parmesan on top.
1. Can I use frozen shrimp?
Absolutely! Frozen shrimp is actually a great option. Just thaw it first—overnight in the fridge or under cold water for a quick fix. Pat dry well so you get a nice sear instead of steaming.
2. How do I know when the shrimp are done?
This happens fast! Shrimp cook in just 1–2 minutes per side. Once they turn pink and opaque, they’re ready. Don’t walk away—overcooked shrimp = rubbery shrimp.
3. What pasta works best here?
Stick with long noodles like spaghetti, linguine, or fettuccine—they grab onto that buttery garlic sauce perfectly. But honestly? Use what you’ve got.
4. Why is my sauce too thick (or too dry)?
Easy fix! Save a little pasta water before draining. A splash added at the end makes the sauce silky, glossy, and perfect for coating every strand.
5. What’s the one mistake to avoid?
Overcooking the shrimp. It’s the fastest way to ruin the dish. Cook just until pink and tender, then stop. That’s how you get that juicy, restaurant-style bite every time.