Shrimp Scampi Pasta Recipe – Italian Special
Shrimp Scampi Pasta is a timeless Italian-American favorite featuring succulent shrimp sautéed in a garlicky lemon-butter and white wine sauce, gently tossed with your choice of long pasta. Brightened by fresh parsley and a hint of red pepper, this elegant yet approachable dish comes together in under 40 minutes—perfect for both quick weeknight dinners and special occasions alike.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Shrimp Scampi Pasta Ingredients:
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound large shrimp, peeled and deveined (16-20 or 21-25 count)
- 1 1/4 teaspoons fine sea salt, divided, plus more for cooking pasta
- 1/4 teaspoon ground black pepper, or to taste
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice, from 1 large or 2 small lemons
- 1/3 cup fresh parsley, finely chopped
- Freshly grated Parmesan cheese, for serving
How to Make Shrimp Scampi Pasta
Bring a large pot of water to a boil. Add 1 tablespoon of salt and 1 tablespoon of olive oil. Cook the pasta according to package instructions until it reaches al dente texture (meanwhile, proceed with the rest of the recipe). Drain the pasta, return it to the pot, and cover to keep warm.
Heat a large, deep pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the asparagus, lightly season with 1/4 teaspoon of salt and 1/8 teaspoon of pepper, and cook uncovered for 5 minutes, or until crisp-tender, stirring occasionally. Remove the asparagus from the pan.
In the same hot skillet, add 2 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and red pepper flakes (if using). Sauté, stirring frequently, for 1 minute. Add the shrimp in a single layer and season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté until the shrimp are pink and no longer translucent, about 1 minute per side. Avoid overcooking to prevent toughness.
Add the lemon zest, lemon juice, and parsley to the skillet. Stir to combine. Turn off the heat and return the cooked pasta and asparagus to the pan. Toss everything together until well combined. Serve immediately, topped with freshly grated Parmesan cheese.
Recipe Notes:
Use large shrimp and peel and devein them beforehand for convenience and ease.
Cook the pasta until al dente, reserving some pasta water—it helps the sauce cling beautifully.
Sauté garlic (and shallots, if using) gently in a mix of butter and olive oil to build a flavorful base.
Deglaze the pan with dry white wine and lemon juice to add brightness and depth.
Add shrimp to the sauce last and cook just until pink to avoid overcooking.
Toss drained pasta into the skillet with a splash of pasta water and sauce to marry flavors.
Finish with freshly chopped parsley, lemon zest, and a sprinkle of Parmesan for freshness and richness.
Serve immediately for the best texture and flavor.
