Shrimp Scampi with Asparagus and Tomatoes ~ an easy and delicious restaurant quality dish you can make at home!
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!
- 3/4 pound angel hair pasta
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons minced garlic, more or less to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 pound shrimp, peeled and deveined
- salt and freshly ground pepper
- 1/2 cup dry white wine
- juice of 1/2 lemon
- 3 tablespoons finely chopped parsley leaves
- 10 - 12 thin stalks of fresh asparagus cut into 2-inch pieces
- 1/2 - 2/3 cup chopped tomatoes, seeds removed
- Grated Parmesan for garnish, 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.
- This dish needs some salt so be sure to check the seasoning before serving.
- A little grated Parmesan gives it that extra salty punch.
- 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
I made this but instead of mixing the ingredients with the pasta,I served the noodles and put the shrimp mixture on top. It is very good.
Sounds perfect Mike. Thanks for trying the recipe and for taking the time to comment. Enjoy!
I’ve made this recipe a few times and it is delicious. The only difference is I add the Parmesan cheese to the sauce while cooking instead of after. Thank you for sharing the recipe.
I love that you added the Parmesan to the sauce – sounds great Samantha. Thanks for trying our recipe and for taking the time to comment.
I made your dish tonight and it was amazing. I did add a shrimp scampi sauce made by Campbell’s and lobster. To me it taste better than olive garden. Thank you for sharing your recipe.
Thanks Ayisha! Glad you enjoyed it.
I made this dish tonight and really liked it. I’ve always been afraid of cooking raw shrimp. I don’t know why but it turned out great. I will have to cut down on the pepper flakes. Too hot for me. I also wondered if I could put a little tomato paste in it to make a little sauce? I love tomato dishes.
Hi Nadine. Thanks for the feedback. I think you can add anything you want but typically Shrimp Scampi has a very light, non-tomatoey sauce. But I agree it might be great with a little tomato paste stirring in 🙂 Enjoy!
Thank you. It is good the way it is. Maybe just a little pepper flakes. I’m not used to peppery food 😄
Do you know if this dish taste similar to Olive Garden shrimp scampi?? It sounds amazing by the way but I just love the scampi sauce from Olive Garden and I have tried to find a recipe that I can make at home that taste like the scampi sauce they make! The recipes I have tried so far, none of them taste like it. I am definitely gonna give yours a try tonight but just wanted to get ur take on if it taste like it….. thanks so much!!!
Hi Kimberly. I think it is very similar but it’s hard to say it would be exactly like their recipe. I’ve never worked in an Olive Garden kitchen so I don’t know how they make theirs. The kind of wine, quality of butter, amount of salt (their dishes are well salted) all make a big difference. Be sure to use fresh garlic – that will help! Thanks for giving it a try – we love it!
Can you sub chicken broth for white wine.
Hi Ruben – I like to use grape juice as a wine substitute, but chicken broth would be fine too, although it would have a different taste. Great question – good luck!
Made your recipe for dinner. Doubled it and it was delicious. Even my grandson who said he didn’t like shrimp loved it and my husband who doesn’t like asparagus like it since the asparagus wasn’t soft loved it. I only had frozen shrimp but it worked well. I don’t like having to remove the tail while eating it, but no complaints. Thank you for an amazing recipe. It was just as good as Olive Garden’s entree.
Hi Sandy! Thanks so much for the feedback. I just love a garlicky shrimp dish, especially with pasta. Thank you for trying it and for the kind words. You made my day 😉
Hi Tricia.
I cannot cook with wine so is there anything I can sub for that?
Hi Exie – I would try using white grape juice, or vegetable or chicken broth. Thanks for the great question!
This was DELICIOUS!! I ran out of garlic cloves and substituted with garlic powder. It was still delicious!! I can’t wait to make it again WITH garlic!! YUM!
Yeah! Thanks so much for the feedback Martha. We adore shrimp and of course garlic is amazing all around. Thanks for trying our recipe and for taking the time to comment. Enjoy!
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 🙂
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 fabulous shrimp scampi! I totally agree with you about the lemon—and adding veggies was a terrific idea. Beautiful!
Thank you so much Liz!
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.
Great springtime dish, Tricia! It all works together splendidly and is a wonderful thing!
Thanks Pam – we really enjoyed it!
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!
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!
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!
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!
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.
I would make such a piggy of myself with the magnificent meal.
Have a wonderful day.
🙂 Mandy xo
You too Mandy!
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!
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!
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 🙂
We love these kinds of meals!
Me too Monique – hope you are doing welL!
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!
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!
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 🙂
Can this lovely dish be made in the morning & rewarmed before serving for dinner?
Hi Jane. I haven’t tried making this dish ahead of time so I’m not sure. I don’t think the pasta would be as good rewarmed and the shrimp may get a little overcooked and become rubbery. It may turn out fine and I’m anxious to hear if you give it a try. Good luck 🙂