Description

This Garlic Butter Shrimp Scampi Pasta is a quick and flavorful dish featuring tender shrimp sautéed in garlic butter, combined with crisp-tender asparagus and spaghetti tossed in a bright lemon-parsley sauce. Perfect for a satisfying weeknight dinner or a special occasion meal, it balances rich butter and olive oil with fresh citrus and herbs for a vibrant seafood pasta experience.

Ingredients

Scale

Pasta

1/2 lb spaghetti
Salt (for pasta water, about 1 Tbsp)
1 Tbsp olive oil (for pasta water)

Vegetables

1 lb asparagus, trimmed and cut into 2-inch pieces

Seafood

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

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 (optional, or to taste)
1 1/4 tsp fine sea salt, divided (plus more for pasta water)
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, for serving

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Instructions

Cook Pasta: Bring a large pot of water to a boil, then add 1 tablespoon of salt and 1 tablespoon of olive oil. Add the spaghetti and cook according to the package instructions until al dente or your desired doneness. Drain the pasta, return it to the pot, and cover to keep warm while you prepare the rest of the dish.
Cook Asparagus: Heat a large, deep pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Add the trimmed and cut asparagus, 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.
Sauté Shrimp: In the same hot skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté while stirring frequently for about 1 minute until fragrant. Arrange the shrimp in a single layer in the pan and season them with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook the shrimp for about 1 minute per side, or until they turn pink and opaque. Be careful not to overcook to avoid toughness.
Combine and Finish: Add the lemon zest, lemon juice, and chopped parsley to the shrimp mixture. Stir well to combine all the flavors. Turn off the heat and add the cooked pasta and the sautéed asparagus back into the pan. Toss everything together until evenly combined and heated through. Serve immediately topped with freshly grated parmesan cheese.

Notes

You can adjust the red pepper flakes to control the heat level or omit them entirely if you prefer no spice.
For best results, use fresh lemon juice and fresh parsley to brighten the dish.
Do not overcook shrimp to maintain a tender texture.
This recipe works well with other pasta shapes like linguine or fettuccine if preferred.
If fresh asparagus is not available, you can substitute with green beans or broccoli florets.