You don’t need a fancy Italian restaurant to enjoy a great bowl of Shrimp Scampi. Our homemade adaptation makes it easy bring vegetables to the table along with the shrimp. Grab a bottle of dry white wine and a loaf of crusty bread, and in less than an hour you can share an amazing meal of Shrimp Scampi Asparagus & Tomatoes with your friends and family.
Fresh ingredients make all the difference in this dish. This time of year the garlic is either super fresh or last seasons left overs. Choose garlic bulbs the are tight, with no broken skin and not dried up around the edges. Storing garlic in the refrigerator will dry it out and diminish the flavor. Buy fresh garlic if possible.
Angel hair pasta can clump up easily so I like to toss it with a light drizzle of olive oil after it is drained. An extra drop or two of extra virgin olive oil can do amazing things with pasta!
I don’t like to go overboard with the lemon juice. We enjoy the fresh lemon tang but don’t want it to overpower the buttery garlic flavor. Be sure to check your seasoning before serving. A little salt makes all the difference in this dish.
Godere! Enjoy!
Don’t forget to Pin it to your favorite board!
- ¾ pound angel hair pasta
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1½ to 2 tablespoons minced garlic, more or less to taste
- ¼ teaspoon crushed red pepper flakes
- 1 pound shrimp, peeled and deveined
- salt and freshly ground pepper
- ½ cup dry white wine
- juice of ½ lemon
- 3 tablespoons finely chopped parsley leaves
- 10 - 12 thin stalks of fresh asparagus, cut into 2” pieces
- ½ - ⅔ cup chopped tomatoes, seeds removed
- Grated Parmesan, if desired
- Bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
- In a large skillet melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat.
- Sauté the garlic and red pepper flakes for about 2 minutes. Season the shrimp with salt and pepper and add them to the butter and garlic mixture. Cook the shrimp for about 2 minutes on each side, or until they have turned pink Remove the shrimp from the pan using a slotted spoon. Set aside and keep warm.
- Add the wine, lemon juice and asparagus to the pan and bring to a boil. Add the remaining 2 tablespoons butter. When the butter has melted add the shrimp to the skillet along with the parsley. Stir to combine and remove from the heat.
- Turn the pot of water to high and bring to a boil. Add the pasta and cook until al dente - about 2-3 minutes. Drain the angel hair pasta and return it to the pot. Toss with a drizzle of olive oil.
- Toss the shrimp and asparagus with the cooked pasta and add the tomatoes. Season with salt and pepper and drizzle with additional olive oil if desired.
- Lightly sprinkle with grated Parmesan to serve.
The asparagus doesn't need cooked for more than a minute or so. You want it to be crisp tender so use thin stalks in this recipe or precook thicker stalks by steaming if needed.
Serve with crusty bread and a bottle of dry white wine for a lovely meal - don't forget the white table cloth!
Thanks so much for stopping by! I’m feeling much better, so thanks for the well wishes and notes. I hope you’re enjoying beautiful spring weather. It’s a little cold here in Virginia but the sky is blue and the lawn mowers are running. What a difference a little sunshine can make.
Tricia
Delish! My family would flip over this — and thanks for the tip on the angel hair, I love how light it is but I’ve been avoiding it because of the clumping. I also think under cooking it helps. And I know what you mean about fresh garlic, what a difference that makes — I once picked my own at a farm and was blown away by how ‘juicy’ it was!
Thank you Sue! Hope you have a fantastic week 🙂
I would lick the whole bowl clean, Tricia. This is so fresh, bright and delicious…a perfect spring dish.
Thanks Angie – it is an easy and delicious recipe. Hope you give it a try!
Tricia, this looks SO GOOOOOOOD!!!!! :0 You are SUCH A GOOD COOK!!! 😉 I think I like the Angel Hair Pasta the best, as it isn’t so heavy! 😉
We don’t eat much pasta anymore Becky – but I miss it. This was a nice fix to my pasta craving and I do like that it’s much lighter 🙂 Have a wonderful week!
We love these kinds of meals!
Me too Monique – hope you are doing welL!
What a beautiful dish. We love scampi, and the addition of my beloved asparagus and tomatoes is a beautiful twist. I won’t forget to pin!
Thank you so much! Have a great week 🙂
Shrimp scampi is one of my all-time favorites, I love how you added the asparagus, I wouldn’t have thought of it but I’m sure it’s an amazing addition!
We really love it Sara. I put asparagus in everything these days 🙂 Have a great week!
This looks so delicious Tricia. I am with some old friends in Germany before I return home . My girlfriend loves seafood pasta. I will show her your recipe. Her husband is an awesome cook that likes to prepare old fashioned German dishes. Have a great week.
Sounds like a great place to visit Gerlinde! How nice to have old friends, especially good cooks. Tell your friends I love old German recipes for desserts – so any he wants to share would be greatly appreciated. Hope your cold is better. Have a wonderful time!
I would make such a piggy of myself with the magnificent meal.
Have a wonderful day.
🙂 Mandy xo
You too Mandy!
This sure made me hungry for scampi. It looks delicious and I like the addition of the veggies.
Thanks Larry – we really enjoy it and the leftovers are good too! Hope your recovery is going well.
Goodness gracious, that looks good, Tricia! Such a good point about making sure the garlic is fresh. I love angel hair in uses like this though my husband is not a huge fan because it always tends to get overcooked and clumped. I watch it like a hawk and will remember your tip. Totally wishing for this for dinner!
Thanks Monica – hope you had a lovely spring break!
Yummy! Love shrimp and garlic and pasta and lemon! Which means I love this dish! Angel hair is a tough one but you just made it easier for all of us!
Thanks so much Abbe – all my favorite food groups!
Hi Tricia, what a beautiful dish, looks like it is just loaded with flavor. This is the kind of dish my whole family would love.
Thanks Cheri – have a lovely week!
Absolutely beautiful and I love the addition of Spring asparagus! Glad you’re feeling better and sounds like Spring has definitely arrived your way. It’s coming (slowly) here, as well 🙂
I put asparagus in everything these days!
Great springtime dish, Tricia! It all works together splendidly and is a wonderful thing!
Thanks Pam – we really enjoyed it!
This is quite similar to a shrimp pasta dish that one of our favorite restaurants serves. It looks delicious, Tricia! Glad to hear you’re feeling better!
Thanks Susan! I am often inspired by restaurant dishes! Have a great week.
What a fabulous shrimp scampi! I totally agree with you about the lemon—and adding veggies was a terrific idea. Beautiful!
Thank you so much Liz!
Shrimp and garlic are one of the world’s best pairings, don’t you think? So of course shrimp scampi is a dish I adore! I often make mine with linguine just so I don’t have trouble with the angle hair pasta sticking together, but the dish does look better with angel hair, doesn’t it? Love this — thanks so much.
I love the idea of the linguine too – and I could probably eat it with just roasted garlic – just love the stuff! Thanks John
What a scrumptious dish! Love all the fresh ingredients in this shrimp dish. I know what I am cooking for dinner tonight! Photos are FABULOUS !!!
Thank you so much! Hope you are both enjoying some lovely spring weather! Miss your posts 🙂