Shrimp and Asparagus Pasta

I absolutely love making this shrimp scampi pasta at home. It’s bright, garlicky, buttery, and filled with tender shrimp and fresh asparagus for a complete meal. It’s one of those dishes that feels fancy enough for a date night but is easy enough to throw together on a busy Tuesday.

Shrimp and Asparagus Pasta

Whenever I make this, my kitchen smells like garlic and citrus—one of my favorite cooking aromas. It’s the kind of recipe that makes you want to pour a glass of wine, put on music, and take your time at the stove (even though it cooks in under 30 minutes).

What Makes This Pasta Special

Shrimp scampi on its own is delicious—big, juicy shrimp in a garlicky butter sauce. But here I turn it into a complete one-pan pasta dish by tossing it with al dente spaghetti and crisp-tender asparagus.

Adding asparagus isn’t traditional, but I like the freshness it brings. I started doing this one spring when asparagus was cheap and abundant at the market. It felt like the right move, and now I can’t imagine leaving it out.

The sauce is simple: lemon, garlic, butter, olive oil, and a sprinkle of fresh parsley. It’s the kind of thing where good ingredients do all the work. The shrimp lend their briny sweetness to the sauce, making every strand of pasta sing.

The Ingredients and Why I Love Them

Pasta – I usually reach for spaghetti or linguine, but any long or short pasta will do. I’ve even used penne when that was all I had in the pantry.

Asparagus – I look for stalks that are firm and green with tight tips. It’s one of those vegetables that instantly makes dinner feel seasonal and fresh.

Shrimp – Raw shrimp are best for this. They soak up all that garlic butter flavor while cooking. I like buying them already peeled and deveined to save time on a weeknight.

Butter + Olive Oil – I use both to get that rich butter flavor without risking burning the butter. The olive oil keeps everything stable in the pan.

Garlic – I’m heavy-handed with garlic. It’s the heart of this sauce, and it perfumes the entire dish.

Lemon (juice and zest) – Adds brightness that balances the richness of the butter. Zest gives you an even more intense citrus punch.

Parsley – Fresh herbs make everything taste alive. I just give it a rough chop.

Parmesan – Grate it fresh if you can. It melts slightly on the hot pasta and adds a salty, nutty finish.

A Note on Shrimp

If you’re tempted to use pre-cooked shrimp, just know it won’t be quite the same. Raw shrimp cook quickly and soak up all the garlic-lemon goodness in the pan.

I once made this with leftover cooked shrimp from a shrimp cocktail tray (you know, one of those big party platters), and they just didn’t take on the sauce the way raw shrimp do. They work in a pinch but try to use raw if you can.

If you do use cooked shrimp, thaw them fully, pat them dry, and heat them gently at the end so they don’t go rubbery.

How I Prep Asparagus

Asparagus can be a little woody at the ends. I like snapping the ends off by bending them—they naturally break where the tender part starts.

When I’m feeling extra picky, I’ll also peel the lower stalks with a veggie peeler for a really tender bite. My wife says that’s overkill, but I do it anyway if I have time.

Step-by-Step: How I Cook It

This recipe comes together quickly, so I make sure I have everything prepped before I start.

Cook the Pasta
Bring a big pot of salted water to a boil. Add your pasta and cook it until it’s al dente. I usually taste it a minute before the package says it’s done to make sure it’s just right.

Cook the Asparagus
While the pasta is going, I heat olive oil and butter in a large, deep pan. I toss in the asparagus with a bit of salt and pepper and cook it until it’s just tender but still bright green. I don’t want mushy asparagus here. Once it’s done, I scoop it onto a plate and set it aside.

Sauté the Shrimp
In the same pan, I add a bit more butter and oil. Then goes in the garlic (and sometimes a pinch of red pepper flakes if I want a little heat). I let the garlic sizzle gently so it perfumes the oil without burning.

Shrimp goes in next in a single layer. I season it well and watch it closely—it only needs about a minute per side until it turns pink and opaque. Nothing worse than rubbery shrimp, so I don’t walk away here.

Finish the Sauce
I turn off the heat before adding the lemon zest, lemon juice, and chopped parsley. These are delicate flavors, and I don’t want to cook them out.

Combine Everything
I return the asparagus and cooked pasta to the pan, then use tongs to toss everything together so the noodles get coated in the lemony garlic butter sauce.

Serve
I grate parmesan right over the top. I usually bring extra cheese to the table so everyone can help themselves.

Practical Tips I’ve Learned

  • Always zest the lemon before you cut and juice it. Ask me how many times I forgot and cursed myself.
  • Use shrimp that are roughly the same size so they cook evenly.
  • Have everything chopped, measured, and ready before you turn on the heat. This dish moves fast.
  • Don’t overcook the asparagus. It should still have a little snap when you bite into it.
  • Use freshly grated parmesan if you can. It melts better and has way more flavor than the pre-shredded stuff.

What I Serve with This

Honestly, this is a meal on its own most nights. But if I want to round it out or serve it for friends, here are my go-tos:

  • A simple green salad, like Caesar or a basic vinaigrette-dressed mix
  • Garlic bread or focaccia to mop up the sauce
  • A Caprese salad when tomatoes are in season
  • Avocado and tomato salad for a fresh, creamy side

Storage and Leftovers

Shrimp pasta is best eaten right after it’s made, but if I have leftovers, I store them in an airtight container in the fridge. I reheat it gently on the stove with a splash of water or broth to loosen the sauce.

Shrimp can get a little tough when reheated, but the flavor is still lovely. I actually don’t mind it for lunch the next day.

Yield: 4

Shrimp and Asparagus Pasta

Shrimp and Asparagus Pasta

There’s something irresistible about a bowl of pasta tossed in a garlicky lemon-butter sauce, especially when it’s studded with juicy shrimp and crisp asparagus.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 lb large shrimp (16–20 count), peeled and deveined
  • 1/2 lb spaghetti
  • 1 lb asparagus, ends trimmed and chopped into 2-inch pieces
  • 4 garlic cloves, finely minced (about 1 ½ Tbsp)
  • 3 Tbsp olive oil, divided
  • 3 Tbsp unsalted butter, divided
  • 1/4 tsp crushed red pepper flakes (optional, adjust to taste)
  • 1 Tbsp lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup fresh parsley, finely chopped
  • 1 1/4 tsp sea salt, divided (plus more for pasta water)
  • 1/4 tsp freshly ground black pepper
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Cook the Pasta : Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package directions. Drain and set aside, reserving a splash of the pasta water in case you need it to loosen the sauce later.
  2. Sauté the Asparagus : While the pasta cooks, heat 1 tablespoon each of olive oil and butter in a deep skillet over medium-high heat. Add the asparagus with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until it's bright green and just tender. Remove from the pan and set aside.
  3. Cook the Shrimp: In the same skillet, add the remaining olive oil and butter. Once melted and sizzling, stir in the garlic and red pepper flakes. Let it cook for about 1 minute until fragrant (but not browned). Add the shrimp in a single layer and season with salt and pepper. Cook for 1–2 minutes per side, just until pink and opaque. Don’t overcook—shrimp cook fast!
  4. Bring It All Together: Stir in the lemon zest, lemon juice, and chopped parsley. Turn off the heat. Add the cooked pasta and sautéed asparagus back into the skillet and toss everything together until well coated in the sauce. Add a splash of reserved pasta water if needed to loosen it up.
  5. Serve and Enjoy: Plate the pasta warm, sprinkled generously with freshly grated Parmesan. A few lemon wedges on the side won’t hurt either.

Notes

  • Use fresh lemon juice for the brightest flavor.
  • Don’t overcrowd the shrimp—cook in batches if needed.
  • If you like it spicy, don’t skimp on the red pepper flakes!

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 427Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 263mgSodium 1850mgCarbohydrates 26gFiber 4gSugar 2gProtein 32g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions I Get

Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking.

What pasta shapes work?
Spaghetti, linguine, fettuccine, penne, even shells. Use what you have.

Can I leave out the asparagus?
Sure. You can replace it with another vegetable like spinach or peas, or skip it entirely.

Is it spicy?
It’s only as spicy as you make it. I often add a pinch of red pepper flakes, but that’s optional.

This is one of those recipes that feels special without being fussy. It’s a weeknight treat that makes any day feel a bit brighter. I hope you try it soon and make it part of your regular dinner rotation.

Try other Shrimp recipes:

Soumyadip Chatterjee
Founder of dinnerfocus.com
DinnerFocus.com is your go-to destination for everything food! From quick and easy meal ideas to gourmet recipes, kitchen tips, and the latest food trends, we help you create memorable dining experiences every day. Discover the joy of cooking, one dish at a time!
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