This Asparagus Shrimp Scampi recipe will blow your mind because it’s made with tons of veggies, fresh shrimp, and a delicious olive oil butter sauce with a splash of lemon. It’s light, fresh and ready in 30 minutes.
The beauty of this delicious shrimp scampi recipe is that you can really use whatever vegetables you have on hand. We chose tender asparagus, cherry tomatoes and frozen peas for this recipe. I always have some kind of dry pasta, I always have butter, and I always have random veggies in the fridge.
Shrimp is something I eat the most because it’s just convenient and so delicious (oh, and super high in protein!). I like to buy frozen shrimp at the grocery store because then I have them on hand whenever I need them.
The best part about this shrimp scampi pasta recipe is that it serves 6, so you’ll likely have some leftovers. As always, you have the option to double this recipe if you’re serving a crowd!
What’s in this shrimp scampi recipe?
- Shrimp: We used pre-cooked jumbo shrimp, but you can use any size shrimp. Just remember, the smaller this shrimp is, the less time it needs in the water.
- Asparagus: We used fresh asparagus for this recipe, but you can use any other green vegetables like green beans or spinach.
- Pasta: We used fettuccini noodles, but you can use any type of pasta you like.
- Tomatoes: We chose cherry tomatoes for a little sweetness throughout the dish, but cherry tomatoes would work as well.
- Peas: We use frozen peas for this recipe because they are so much easier than fresh peas! Feel free to skip them if you don’t like peas.
- Parmesan: Freshly grated parmesan cheese gives this dish such a rich umami flavor that we love. You could also use pecorino Romano or asiago cheese for a similar flavor. If you want to reduce the time, we suggest you buy grated Parmesan.
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Variations and Substitutions
- Craving some heat? Add a pinch of red pepper flakes to the mixture. It’s a simple way to give your dish a spicy flavor that will keep you coming back for more.
- Want a creamier sauce? Add a few tablespoons of heavy cream in step 5 to make this dish creamy.
- You can also swap in some gluten-free noodles in case you are sensitive to gluten! So many options here ladies and gentlemen.
- Shrimp: feel free to use uncooked jumbo shrimp. You can quickly cook the shrimp on the stove for a few minutes before adding them to the pasta.
You can also use raw shrimp instead of precooked shrimp for this shrimp scampi with asparagus, but we recommend cooking it separately in a pan with oil and a little salt.
How to store leftover pasta
Store leftover shrimp scampi in an airtight container in the refrigerator for 3-4 days.
Reheat the remaining shrimp stock in a large skillet over medium heat until heated through.
If you’re in a pinch, the microwave works too!
- Garlic bread: Serve this delicious dish with some garlic bread to soak up this delicious sauce.
- Side salad: Add a salad with homemade Caesar dressing and homemade croutons. YUM.
- Garnish: Sprinkle some fresh parsley on top for garnish.
- 3 tablespoons olive oil divided
- 1/2 medium white onion chopped
- 2 cups finely chopped asparagus
- 4 clove minced meat
- 8 ounce. pasta every kind
- 1 cup cherry tomatoes cut in half
- 1 cup frozen peas
- 4 tablespoons butter
- juice of one lemon
- salt and pepper to try
- 4 cups thawed precooked jumbo shrimp
- zest of a lemon
- 1/2 cup fresh basil chopped
- 1/4 cup grated Parmesan*
Start by heating a large skillet over medium/high heat. Add 2 tablespoons of olive oil.
When the olive oil smells, add the onion and saute for 2-3 minutes. Then add the asparagus, tomatoes and garlic. Sauté the vegetables until the onion is translucent and the asparagus is cooked, but not mushy. About 4-5 minutes. Remove from the heat and transfer the vegetables to a separate bowl.
Then bring 4 liters of water to a boil. Add pasta and cook until al dente, 7-11 minutes. When the pasta is almost ready, add the frozen peas to the boiling water and let them boil for an additional minute.
Drain the pasta and peas in a colander and set aside.
Finally, heat the butter and 1 tablespoon of olive oil over medium heat in the same pan as before. When the olive oil is fragrant, add the shrimp. Season with salt and pepper and the lemon juice. Cook for a minute and add the rest of the vegetables to the pan. Stir the shrimp and vegetables together, cooking for another 3-5 minutes over medium heat.
Remove from the heat and add the pasta and peas with the vegetables and shrimp. Add lemon zest, fresh basil, parmesan and salt and pepper (if needed).
Tips & Notes
- Parmesan is not included in the nutritional information
Calories: 473kcal Carbohydrates: 43G Protein: 35G Fat: 18G Fiber: 5G Sugar: 9G