Garlic Butter Shrimp Scampi Pasta Recipes Asparagus

Garlic Butter Shrimp Scampi Pasta and Asparagus Recipe

5 from 4 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 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
  • cup grated Parmigiano-Reggiano

To Make a Shrimp Stock

  • 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. 
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