Garlic Butter Shrimp Scampi with 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. It 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.
Today, I am going to share about easy meal preparations and food storage with Rubbermaid BRILLIANCE products. I received a box of Rubbermaid BRILLIANCE products a while ago and I have been using the set every day for meal preparation and food storage! These Rubbermaid BRILLIANCE Food storage boxes are intelligently crafted and have a nice design, and check the two biggest boxes that I look for in a storage product: they are guaranteed not to leak and are BPA free! I used these boxes to marinate my Shrimp and also stored my washed and pre-cut asparagus (which I could then cool after I picked up my kids from school). After dinner I also used one of the boxes to store some leftover Shrimp Scampi Asparagus Pasta for my hubby to bring for lunch next day. I asked my husband to take note on how the container performed. Just to give you some background, we’ve tried many containers out for his lunches over the years and have a few horror story experiences, like the time his laptop was drenched in marinara sauce. We’ve learned that competitors can try to mimic what Rubbermaid is doing, but there really is no substitute for quality. On that note he said he was impressed, and liked how secure the lid felt when popping it on (there’s no gray area and feeling that it might fall off any minute as there is with other containers). These containers are stackable to keep my pantry and fridge nice and organized, and they are safe in the microwave, fridge or freezer.
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. 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!
- 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
- 1 1/2 cups Dry White Wine
- Shrimp Shells
- 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.
Giveaway:
CONGRATS TO JEFFREY!
Learn more about the Rubbermaid BRILLIANCE here and don’t forget to enter the giveaway. This giveaway will be open to U.S. residents only and one winner will receive a a Rubbermaid BRILLIANCE 10-piece set. Our sponsor will ship the prize directly to the winner…very easy!
To enter: simply leave a comment below with your favorite meal prep hacks then share this post using a hashtag #StoredBrilliantly #ad on your social media accounts.
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“This is a sponsored post for SheSpeaks/Rubbermaid®.”
Robin Rue (@massholemommy)
May 30, 2017 at 2:49 amWhat a treat for seafood lovers! I make chicken scampi, but have never made it with shrimp before 🙂
Cindy A.
May 30, 2017 at 4:47 amFreezer 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
May 30, 2017 at 4:54 amOh 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
May 30, 2017 at 5:29 amMy 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
May 30, 2017 at 5:58 amShrimp 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
May 30, 2017 at 7:12 amOh 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
May 30, 2017 at 8:11 amThis recipe looks so good and I’m getting hungry looking at the pictures. I love having shrimp in my weekly meal plans!
Stephanie Pass
May 30, 2017 at 3:21 pmOh wow, that looks amazing! I love shrimp and so does my family. We’d devour this recipe.
ashleyevmg
May 30, 2017 at 5:00 pmThat looks so delicious! I love shrimp scampi and the asparagus is a great addition.
sara lafountain
May 30, 2017 at 5:05 pmGarlic butter is delicious on everything. This recipe looks delicious and not too difficult to make.
Maurene Cabrera
May 30, 2017 at 6:13 pmThis sounds like a great recipe. I know a friend who love shrimps. I should share this to him.
Claribel Morales
May 30, 2017 at 11:16 pmMy 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
May 30, 2017 at 11:37 pmLooks 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
May 30, 2017 at 11:53 pmThis 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)
May 31, 2017 at 3:23 amMy 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
May 31, 2017 at 11:15 amThe 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
May 31, 2017 at 12:28 pmI always love a good shrimp recipe. And this one looks amazing. I think the red pepper flakes would be the perfect touch.
fantasticmrsmom
May 31, 2017 at 5:01 pmI love shrimp scampi, and this recipe sounds amazing. I think meal prep is the best time saving meal prep hack.
Robin Jenkins
May 31, 2017 at 10:13 pmOne of my favorite food hacks are having the right food storage for the right project. I like the shrimp recipe #StoredBrilliantly #ad .
chei
Jun 1, 2017 at 8:35 amWow i love all kinds of shrimp! Looks so yummy! Going to cook this for tonight!
Paula Bendfeldt-Diaz
Jun 2, 2017 at 4:04 amThis recipe looks delicious! I love shrimp scampi. We always use the Rubbermaid Brilliance containers at home.
busyworkingmama
Jun 2, 2017 at 7:58 amI chop and shop on weekends and cook up a storm then to be able to throw together a meal quickly on weekdays.
Rosie
Jun 2, 2017 at 1:22 pmI like to make extra batches, and then freeze portions.
Pudyqat Peacock (@pudyqat)
Jun 2, 2017 at 9:59 pmI 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
Jun 3, 2017 at 8:50 pmShared on Twitter https://twitter.com/DealinDiva/status/871205344436862976
Brenda Haines
Jun 4, 2017 at 1:30 pmMy 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
Jun 4, 2017 at 1:31 pmI shared on twitter https://twitter.com/TheHippieHut/status/871463740868251648
and on Facebook https://www.facebook.com/brenda.haines.50/posts/1401382609950600?pnref=story
Mita
Jun 4, 2017 at 4:21 pmTweet- https://twitter.com/mitajdav/status/871506857071960064
Mita
Jun 4, 2017 at 4:24 pmMy meal prep hacks are cutting the vegetable night before and storage containers, It makes things quicker.
Ashley
Jun 5, 2017 at 10:12 amI 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
Jun 5, 2017 at 6:28 pmThis looks great. I always keep meal prep easy. I just started meal prepping myself so would love some tips as well. 🙂
Cami Valenzuela
Jun 5, 2017 at 6:31 pmShared on Twitter https://twitter.com/valenzuela_mrs/status/871902282211774464
Dana Rodriguez
Jun 8, 2017 at 1:56 pmThat looks delicious! I like to prep the day ahed. I also cook in batches and freeze the extras.
Dana Rodriguez
Jun 8, 2017 at 1:58 pmhttps://twitter.com/tatzgrrly/status/872920574410067968
Jeffrey
Jun 11, 2017 at 3:02 amMy 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
Jul 7, 2017 at 9:39 amThis recipe is restaurant quality. Loved it! Thanks for sharing.
rika agustini
Jul 7, 2017 at 12:57 pmThank you for for the kind words 🙂 Have a great weekend!
Zwitsal
Jul 12, 2017 at 11:17 pmLooks yummy! Though, I don’t eat asparagus, can I find an alternative for this?
rika agustini
Jul 13, 2017 at 12:13 amHi 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!