Shrimp Scampi Recipe

Make this Shrimp Scampi with Asparagus and Tomatoes for a quick and flavorful dinner that’s ready in under 30 minutes. Perfect for seafood lovers, this easy pasta dish combines succulent shrimp, fresh veggies, and a zesty lemon butter sauce. Ideal for weeknight meals or a special dinner, it’s a family favorite that’s light, delicious, and satisfying. Try this restaurant-quality recipe at home for a fresh twist on a classic dish.

Ingredients:

• 8 ounces thin spaghetti or angel hair pasta
• 1 lb large shrimp, shelled and deveined
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• ¼ pound asparagus, trimmed and cut into ½-inch pieces
• 4 large cloves garlic, minced
• ⅔ cup grape tomatoes, sliced
• ½ cup dry white wine (see notes)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• ⅛ teaspoon red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Fresh Parmesan cheese, for serving

Instructions:

1. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain well and set aside.
2. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Arrange the shrimp in a single layer in the skillet and cook for 1½ to 2 minutes per side, or until the shrimp are pink, opaque, and curled into a “C” shape. Remove the shrimp from the skillet and set aside, keeping them warm.
3. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Add the asparagus and cook, stirring frequently, until crisp-tender, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute, stirring constantly to avoid burning. Add the sliced grape tomatoes and cook for an additional 30 seconds, stirring occasionally.
4. Pour in the dry white wine and cook for 1 minute, allowing it to reduce slightly.
5. Return the shrimp to the skillet along with the lemon juice, chopped parsley, and red pepper flakes. Warm the mixture for about 1 minute. Season with kosher salt and freshly ground black pepper to taste.
6. Serve the shrimp scampi over the cooked angel hair pasta and top with freshly grated Parmesan cheese. Enjoy!

Notes:

• This recipe moves quickly, so have all ingredients prepped and ready before you start cooking.
• If available, use wild-caught shrimp for better flavor and quality. I recommend using shrimp with a 21-25 count per pound.
• You can substitute fettuccine or linguine pasta, or opt for zoodles or spaghetti squash for a low-carb version.
• Freshly grated Parmesan cheese adds a lot of flavor, so don’t skip it.
• Be careful not to overcook the shrimp, as they can become tough and rubbery.
• Garlic cooks quickly and can turn bitter if overcooked, so add it towards the end.
• For the wine, choose a dry white like Chardonnay, Pinot Grigio, or Sauvignon Blanc. If you prefer not to use wine, chicken broth is a great substitute.