Garlic Butter Shrimp Scampi pasta and asparagus recipe! If you are looking for easy recipes or tasty Italian pasta recipes, this Shrimp Scampi recipe is for you. It’s so easy to make, flavorful, and perfect for lunch or dinner.
This Garlic Butter Shrimp Scampi with Asparagus recipe is a kids-friendly dish too, my kids devoured it! Shrimp Scampi is made from simple ingredients: jumbo shrimp, fresh garlic, lemon juice, white wine, butter sauce, fresh asparagus, fresh parsley and serve it up with your choice of pasta.
Skip going to the restaurant to order this Italian meal as you can make it at home with an end result that will likely taste be better in taste and a much smaller hit to your wallet.
My kids and I can’t get enough of this Shrimp Scampi, we made this pasta recipe once early this week and again last night as I was pressed for time yet wanted something tasty. For low carb shrimp scampi, just replace the noodle with spiralized zucchini.
Try this Garlic Butter Shrimp Scampi recipe, you can omit the red pepper if you are going to serve this for kids. If you can’t find dry white wine in your pantry or kitchen, just use a simple chicken broth instead.
Check out more pasta recipes:
If you want to get more of a garlicky butter sauce result, simply use more garlic!
I personally like to purchase shrimp with the shells on, then use the shells as a wonderful flavor enhancer. You can simply put shells in a saucepan with one and half cup of white wine, simmer until the liquid reduced by half, then simply add the white wine broth to a skillet for more sauce.
Hope you’ll enjoy this Garlic Butter Shrimp Scampi recipe!
Ingredients
- 4 tablespoons butter
- 4 tablespoons olive oil
- 4 cloves garlic , minced
- 2 small shallots , diced
- 1 1/2 pounds shrimp , peeled and deveined (Don't throw away the shells, wash them to make a shrimp stock)
- 1 lemon , juiced + zested (1 lemon = 3 tablespoons of lemon juice)
- a pinch of red pepper flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup dry white wine or wine shrimp stock or broth (see additional info below)
- 1 pound asparagus , wash and remove the ends, cut into 1-2 inch lengths
- 1/2 pound uncooked pasta
- 1/4 cup parsley leaves , chopped
- ⅔ cup grated Parmigiano-Reggiano
To Make a Shrimp Stock
- 1 1/2 cups Dry White Wine
- Shrimp Shells
Instructions
- Cook the pasta in salted boiling water until tender but still firm. Remove from the heat and drain well. Reserve about 1/3 cup of cooking water.
- To make a shrimp stock: In a small pot, over medium-low heat, add the washed shrimp shells and 1 1/2 cups white wine. Simmer for about 5 minutes, strain and then discard the shells. Reserve the stock (about 3/4 cup).
- In a bowl, combine the lemon juice, lemon zest, red pepper flakes, salt/pepper and shrimp. Set aside.
- Heat the oil and butter in a large skillet pan over medium heat. Add garlic and shallots, cook until fragrant for about 1 minute. Add the shrimp to the pan and continue to cook for about 2 minutes or until they turn pink. Transfer to a bowl.
- Add the marinade sauce to the pan, add white wine or shrimp wine stock, pasta cooking water and asparagus into the skillet. Bring to a simmer for about 2-3 minutes.
- Add cooked pasta, shrimp and parsley to the pan. Toss to combine. Adjust seasoning with salt and pepper, to taste.
- Remove from heat and serve immediately with grated Parmigiano-Reggiano.
Robin Rue (@massholemommy)
What a treat for seafood lovers! I make chicken scampi, but have never made it with shrimp before 🙂
Cindy A.
Freezer meals are my favorite hack. I love being able to throw a bag of frozen ingredients into a slow cooker or Instant Pot.
Sarah Bailey
Oh my goodness, I am a huge fan of anything with scrimp in and I am always looking for new recipes so thank you – this is going on my need to do list!
Amber
My kids would love this! They’re all about seafood. I’m weird and I don’t like it much, but they gobble down shrimp.
Christy Maurer
Shrimp scampi is my favorite! I am going to have to try this recipe. I don’t usually make it on my own, but I think I could handle this recipe!
Doria
Oh my gosh, that looks amazing! I’m trying this with gluten-free pasta because yum <3 Also, we're big fans of rubbermaid, they always have the best seal!
Katie Kinsley
This recipe looks so good and I’m getting hungry looking at the pictures. I love having shrimp in my weekly meal plans!
Stephanie Pass
Oh wow, that looks amazing! I love shrimp and so does my family. We’d devour this recipe.
ashleyevmg
That looks so delicious! I love shrimp scampi and the asparagus is a great addition.
sara lafountain
Garlic butter is delicious on everything. This recipe looks delicious and not too difficult to make.
Maurene Cabrera
This sounds like a great recipe. I know a friend who love shrimps. I should share this to him.
Claribel Morales
My meal prep hacks are simply having good quality knifes, cutting boards, and storage containers at my disposal. It makes things safer and quicker.
Annemarie LeBlanc
Looks like an easy recipe to follow. Shrimp has always been a family favorite and I’m going to make this for our Pasta Fridays. Yummy!
theterrificfive
This recipe looks simple yet delicious! I am always looking for new pasta ideas to cook for my son. Guess what’s for dinner tomorrow? 🙂
Valerie Gray (@valmg)
My husband would go bonkers for this dish, he loves shrimp, garlic and asparagus. I love the handles on those containers, they look like they’ll hold well.
Ayushi Arora
The recipe is amazing, though I don’t get to go so much into the non vegetarian, I would definitely prefer giving it to one of my friends who’s good at this stuff.
David Elliott
I always love a good shrimp recipe. And this one looks amazing. I think the red pepper flakes would be the perfect touch.
fantasticmrsmom
I love shrimp scampi, and this recipe sounds amazing. I think meal prep is the best time saving meal prep hack.
Robin Jenkins
One of my favorite food hacks are having the right food storage for the right project. I like the shrimp recipe #StoredBrilliantly #ad .
chei
Wow i love all kinds of shrimp! Looks so yummy! Going to cook this for tonight!
Paula Bendfeldt-Diaz
This recipe looks delicious! I love shrimp scampi. We always use the Rubbermaid Brilliance containers at home.
busyworkingmama
I chop and shop on weekends and cook up a storm then to be able to throw together a meal quickly on weekdays.
Rosie
I like to make extra batches, and then freeze portions.
Pudyqat Peacock (@pudyqat)
I like to keep a container of frozen chopped onions and chopped green and red peppers (Rubbermaid would be great for this) so I have them handy when I need them! I also shared on Facebook:
https://www.facebook.com/KrissieMichellePeacock/posts/10207222296915136
Pudyqat
Califkitties @ aol.com
DealinDiva
Shared on Twitter https://twitter.com/DealinDiva/status/871205344436862976
Brenda Haines
My favorite food prep hack is chopping the vegetables the night before and storing them well in the fridge. So they are ready to go the next day.
Brenda Haines
I shared on twitter https://twitter.com/TheHippieHut/status/871463740868251648
and on Facebook https://www.facebook.com/brenda.haines.50/posts/1401382609950600?pnref=story
Mita
Tweet- https://twitter.com/mitajdav/status/871506857071960064
Mita
My meal prep hacks are cutting the vegetable night before and storage containers, It makes things quicker.
Ashley
I like to prep veggies and lunches and parts of dinner the night before to save time later.
Shared:
https://twitter.com/aktheartist63/status/871776685355663361
Cami Valenzuela
This looks great. I always keep meal prep easy. I just started meal prepping myself so would love some tips as well. 🙂
Cami Valenzuela
Shared on Twitter https://twitter.com/valenzuela_mrs/status/871902282211774464
Dana Rodriguez
That looks delicious! I like to prep the day ahed. I also cook in batches and freeze the extras.
Dana Rodriguez
https://twitter.com/tatzgrrly/status/872920574410067968
Jeffrey
My meal prep starts with a dinner list that I make on Sunday for the week. We shop on Monday and I like to get it all in one trip. Sometimes we’ll have to swing my the marked mid week for fresh ingredients, but for the most part the vegetables we buy at the beginning of the week last until the end. Normally, I’ll prepare some of the ingredients for the week on Monday and we always plan to incorporate leftovers into future meals…although it doesn’t happen often. I’ve got portion size down to a science!
I shared on Twitter: https://twitter.com/FireRunner2379/status/873842751992995841.
Marcia
This recipe is restaurant quality. Loved it! Thanks for sharing.
rika agustini
Thank you for for the kind words 🙂 Have a great weekend!
Zwitsal
Looks yummy! Though, I don’t eat asparagus, can I find an alternative for this?
rika agustini
Hi Zwitsal, how about arugula? add cooked pasta, arugula, and parsley to the pan. Toss to combine, add salt/pepper to taste. Remove from the heat and serve!