Shrimp Scampi Pasta Recipe
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.93 out of 5 stars
(351)
Ingredients
4 servings
- 1/2 lb spaghetti
- 1 lb asparagus, trimmed and cut into 2″ pieces
- 3 Tbsp unsalted butter, divided
- 3 Tbsp olive oil, divided
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1/4 tsp red pepper flakes, or added to taste
- 1 lb large shrimp, peeled and deveined (16-20 or 21-25 count)
- 1 1/4 tsp fine sea salt, divided, plus more for cooking pasta
- 1/4 tsp black pepper, ground, or to taste
- 1 Tbsp 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, to serve
How would you rate this recipe?
Preparation
Step 1
Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil, and cook pasta until Al'dente. Drain and return pasta to pot, cover to keep warm.
Step 2
In a large deep pan over medium/high heat, add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season with 1/4 tsp salt and 1/8 tsp pepper, and cook uncovered for 5 minutes until crisp-tender. Remove from pan.
Step 3
In the same pan, add 2 Tbsp oil and 2 Tbsp butter. Once butter is melted, add minced garlic and red pepper flakes, saute for 1 minute.
Step 4
Add shrimp in a single layer, season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 1 minute per side).
Step 5
Add lemon zest, juice, and parsley, stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine. Serve with freshly grated parmesan.
Step 6
Save recipe for the next time?
Chef's notes
Save prep time by purchasing shrimp that are already peeled and deveined. Tail on or tail off is based on preference. It’s easier to eat without the tails but the presentation is nicer with the tails on.
Be sure to zest the lemon and set the zest aside before juicing it. Once you have cut your lemon in half it becomes extremely difficult to zest.
For the most vibrant flavor, turn off the heat before adding the lemon zest, juice, and parsley. Think of them as a garnish.
