This asparagus shrimp scampi is a bright, easy weeknight favorite built from fresh vegetables, tender shrimp, and a simple lemon-butter and olive oil sauce. It comes together in about 30 minutes, is perfect tossed with pasta, and serves a family of six with plenty of flavor to spare.
The recipe is flexible — use the vegetables you have on hand. This version features tender asparagus, halved cherry tomatoes, and frozen peas for convenience. Frozen shrimp and pantry staples like pasta, olive oil, and butter make it easy to pull together on short notice. A squeeze of lemon and a sprinkle of fresh basil and Parmesan finish the dish with brightness and umami.
What’s in this shrimp scampi
- Shrimp: Thawed, precooked jumbo shrimp are used here for speed. You can substitute raw shrimp if you prefer; cook them briefly before combining.
- Asparagus: Fresh chopped asparagus works well, though green beans or spinach are good alternatives.
- Pasta: Fettuccine is shown, but any pasta you like pairs nicely.
- Tomatoes: Halved cherry tomatoes add sweet bursts; grape tomatoes are a fine substitute.
- Peas: Frozen peas are convenient and add color and texture; omit if you don’t like them.
- Parmesan: Freshly shredded Parmesan finishes the dish. Pecorino Romano or Asiago are acceptable swaps.
Variations and substitutions
- Add heat: A pinch of red pepper flakes brightens the sauce with a little spice.
- Make it creamy: Stir in a few tablespoons of heavy cream near the end for a richer sauce.
- Gluten-free: Swap in gluten-free pasta if needed.
- Using raw shrimp: If you use raw shrimp, sauté them briefly with oil and salt until opaque before combining with the vegetables and pasta.
Quick tip
If you start with raw shrimp, cook them separately in a hot skillet with a little oil and salt to avoid overcooking. Then add them back to the pan with the vegetables and pasta to finish.
More pasta recipe ideas
- Roasted balsamic chicken pasta
- Pasta primavera with bacon
- Garden summer pasta
- One-pot Boursin pasta
How to store leftovers
Store leftover shrimp scampi in an airtight container in the refrigerator for 3–4 days.
Reheating
Reheat gently in a large skillet over medium heat until warmed through. Add a splash of water, broth, or extra olive oil if the pasta seems dry. The microwave can be used in a pinch, covered and heated in short intervals to avoid overcooking the shrimp.
Serving suggestions
- Garlic bread: Toasted garlic bread is perfect for sopping up the lemon-butter sauce.
- Side salad: A crisp green salad balances the richness — try a simple Caesar-style or mixed greens with a light vinaigrette.
- Garnish: Finish with chopped fresh parsley or basil and a generous grating of Parmesan.
Shrimp Scampi with Asparagus
Our shrimp scampi is made with extra vegetables and a light lemon-butter sauce that comes together in 30 minutes.
Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 6
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 medium white onion, chopped
- 2 cups chopped asparagus
- 4 garlic cloves, minced
- 8 oz pasta, any kind
- 1 cup halved cherry tomatoes
- 1 cup frozen peas
- 4 tablespoons butter
- Juice of one lemon
- Salt and pepper, to taste
- 4 cups thawed precooked jumbo shrimp
- Zest of one lemon
- 1/2 cup fresh basil, chopped
- 1/4 cup shredded Parmesan (optional)
Instructions
- Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
- When the oil is fragrant, add the chopped onion and sauté for 2–3 minutes. Add the asparagus, halved cherry tomatoes, and minced garlic. Cook until the onion is translucent and the asparagus is tender but still firm, about 4–5 minutes. Remove the vegetables from the pan and set aside.
- Bring 4 quarts of water to a boil, salt it, and cook the pasta until al dente, about 7–11 minutes depending on the type. When the pasta is nearly done, add the frozen peas to the boiling water and cook for one more minute.
- Drain the pasta and peas and set aside.
- In the same sauté pan, heat 4 tablespoons of butter and the remaining 1 tablespoon of olive oil over medium heat. When hot, add the thawed, precooked shrimp. Season with salt, pepper, and the lemon juice. Cook for about one minute, then add the cooked vegetables back into the pan. Stir and cook for an additional 3–5 minutes to warm everything together.
- Remove from heat and toss the pasta and peas with the shrimp and vegetables. Add lemon zest, chopped basil, and Parmesan. Taste and adjust salt and pepper as needed, then serve immediately.
Tips & notes
- Parmesan is not included in the nutrition calculation.
- If using raw shrimp, sear them quickly until opaque before combining with the pasta and vegetables to ensure proper doneness.
Nutrition (approximate per serving)
Calories: 473 kcal, Carbohydrates: 43 g, Protein: 35 g, Fat: 18 g, Fiber: 5 g, Sugar: 9 g
This shrimp scampi with asparagus is a quick, satisfying dinner that highlights shrimp and seasonal vegetables with a simple, lemony sauce. It’s easy to adapt for dietary needs and scales well for guests — double the quantities for a larger crowd.