Garlic Butter Shrimp Scampi Pasta

This Garlic Butter Shrimp Scampi Pasta is a quick, flavorful dinner loaded with tender shrimp, crisp asparagus, and a buttery garlic-lemon sauce. It comes together in under 30 minutes, making it perfect for a weeknight meal that feels special.

Ingredients

• ½ lb spaghetti
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 3 Tbsp unsalted butter, divided
• 3 Tbsp olive oil, divided
• 4 cloves garlic, minced (about 1½ Tbsp)
• ¼ tsp red pepper flakes (optional, adjust to taste)
• 1 lb large shrimp (16–25 count), peeled and deveined
• 1¼ tsp fine sea salt, divided (plus more for pasta water)
• ¼ tsp ground black pepper (plus more to taste)
• 1 Tbsp lemon zest (from 1 large or 2 small lemons)
• ¼ cup fresh lemon juice
• ⅓ cup fresh parsley, finely chopped
• Freshly grated Parmesan cheese, for serving

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Instructions

1. Cook the Pasta:
   Bring a large pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghetti according to package directions until al dente. Drain and return to the pot. Cover to keep warm.
2. Sauté the Asparagus:
   In a large deep skillet over medium-high heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Add asparagus, season with ¼ tsp salt and ⅛ tsp black pepper, and cook for about 5 minutes, stirring occasionally, until crisp-tender. Remove asparagus from the pan and set aside.
3. Cook the Shrimp:
   In the same skillet, heat the remaining 2 Tbsp butter and 2 Tbsp olive oil. Once melted, add garlic and red pepper flakes. Sauté for 1 minute, stirring constantly, until fragrant.
   Add shrimp in a single layer, season with 1 tsp salt and ¼ tsp black pepper, and cook 1 minute per side, or until pink and opaque. Do not overcook.
4. Combine and Serve:
   Add lemon zest, lemon juice, and parsley to the shrimp. Stir to combine. Turn off the heat. Return the cooked pasta and asparagus to the pan, tossing gently to coat everything in the garlic butter sauce.
   Serve warm with a generous sprinkle of grated Parmesan cheese.

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Why You’ll Love This Recipe

• Fast & easy: Ready in under 30 minutes.
• One-pan magic: Shrimp and asparagus cook in the same skillet for easy cleanup.
• Bold, fresh flavors: Garlic, lemon, and herbs shine through without overwhelming.
• Elegant yet simple: Perfect for entertaining or a cozy dinner.

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Tips

• Don’t overcook shrimp: They turn rubbery quickly—once pink and curled, they’re done.
• Use quality ingredients: Fresh lemon juice, good olive oil, and fresh garlic make a big difference.
• Prep ahead: Trim asparagus and devein shrimp in advance to save time.
• Reserve some pasta water: If needed, add a splash when combining to loosen the sauce.

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Variations and Substitutions

• Add a splash of white wine (¼ cup) before the lemon juice for a deeper flavor.
• Swap asparagus for broccolini, peas, or zucchini.
• Use angel hair or linguine if spaghetti isn’t available.
• Make it spicy: Increase red pepper flakes to ½ tsp or more.
• Make it dairy-free: Replace butter with additional olive oil and skip Parmesan.

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FAQs

Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.

How long does it keep?
Leftovers last 2–3 days in the fridge. Reheat gently to avoid overcooking shrimp.

Can I make it gluten-free?
Absolutely—just use gluten-free spaghetti.

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Serving Suggestions

• Serve with crusty garlic bread or a light side salad.
• A chilled glass of white wine like Sauvignon Blanc pairs beautifully.
• Add extra lemon wedges on the side for brightness.