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.
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.