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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 and store in a cool dark location.
Angel hair pasta can clump up easily so I like to toss it with a light drizzle of olive oil after it’s drained. An extra drop or two of extra virgin olive oil can do amazing things with pasta!
Don’t go overboard with the lemon juice in this dish. 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!
Thanks for PINNING!
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Shrimp Scampi with Asparagus and Tomatoes
Ingredients
- 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
Instructions
- 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.
Recipe Notes
- 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!
Here are a few more favorite shrimp recipes you might enjoy:
Shrimp Cocktail is so easy to make, it’s no wonder this classic appetizers popularity has never waned. Click HERE to get the easy make-ahead recipe for Shrimp Cocktail.
Shrimp Piccata over Zoodles – Zucchini noodles (zoodles) are tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon … dinner is on the table in less than 45 minutes! Click HERE to get the recipe for Shrimp Piccata over Zoodles.
Spicy Honey Lime Shrimp – 15 minutes is all you need to bring this delicious, sweet-tart and spicy shrimp to the table! These shrimp are finger-licking great! We’re smitten with the fabulous combination of sweet honey, tart fresh lime juice, and garlic with just a little heat from the dry Sriracha seasoning. Be sure to serve the shrimp over pasta or rice so you don’t miss one drop of this amazing sauce. Click HERE to get the recipe for Spicy Honey Lime Shrimp.
Originally published April 2016, updated March 2019
Thanks so much for stopping by! Tricia
Lisa B says
This recipe is fantastic!! Thanks so much..I’ll be making it frequently! <3
Tricia Buice says
Thank you Lisa! So glad you enjoyed it 😉
Chrisn says
I made this recipe and family didn’t like it at all.
I made everything accordingly, but just doubled the shrimp and the sauce just to make it a lot more creamier. I only used 1 lemon, and the one lemon made such an impact on the flavor, I had to use baking soda to tone it down cause it was horrible on flavor. I even added some green peppers to the mix just cause my family really likes them and we wanted some extra veggies in it. Even after toning it down on the lemon, family still didn’t care for it. We always like trying new dishes on Pinterest, and so many we absolutely love. This one we will not be making again and do not recommend!
Tricia Buice says
Hi Chrisn. Glad you found us on Pinterest and sorry you didn’t enjoy the dish. However, you changed the recipe which is not supposed to be super saucy. It’s supposed to be light with just a hint of lemon. Did you use dry white wine? What kind did you use? Are you sure the wine wasn’t bad? The recipe calls for the juice of 1/2 a lemon and no baking soda but you used the juice of a whole lemon and added baking soda. Also, green peppers may overwhelm the dish, in my opinion. I wish you had tried it as written before judging the recipe.
Anna says
Weird- you should really try the recipe as written. It’s insanely delicious! We even substituted out the shrimp for chicken due to an allergy the second time we made it and it was still amazing.
Tricia Buice says
Thanks Anna!
Quackenbush Donna says
Absolutely delicious!!
Tricia Buice says
Thanks for the feedback Donna! Glad you enjoyed it 🙂
Linda Dunn says
Love these recipes but how do I save them.
Tricia Buice says
Thanks Linda! You can print the recipes you want to try, or PIN to your must-make board on Pinterest. I don’t have a feature where you can save your favorites – but have been looking into that. Thanks for the kind words.
Shane Purvis says
Making this recipe for the umpteenth time. The kids get so excited cause they know as soon as i take the groceries out of the bag…
Tricia Buice says
Thanks Shane! Your comment got a big, fat grin from me! So glad you and the whole family are enjoying this recipe. Thanks for taking the time to comment!
Lora says
What is a good dry white wine to use with this recipe? Thank you!
Tricia Buice says
Hi Lora. Any dry white wine that isn’t sweet will work well in this recipe. My favorites are: Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc or an un-oaked Chardonnay. Enjoy!
Shannon says
Absolutely delicious I always go online and make different dishes but this one was a really go to. My six and seven-year-olds are so enjoyed it as well. I made it exactly how you told me to but all I did was add scallops I see your them first put them to the side and then add them at the end when I was tossing the shrimp with the wine butter sauce.
Tricia Buice says
I love the addition of scallops Shannon! Brillant addition and I must try for me. Thanks so much.
Paige says
This looks so pretty and really delicious too! Your photos are beautiful 😍
Tricia Buice says
Thank you Paige! This is a good recipe and hope you get the chance to try it.
Hanna says
Made this for my best friend’s birthday dinner, with the addition of button mushrooms! It was such a huge hit, and now everyone thinks I’m an amazing chef. Thanks for the recipe!
Tricia Buice says
That’s terrific Hanna! So glad this worked out for you. Love the addition of the mushrooms so I’ll have to give that a try. Thanks for taking the time to let us know how it worked out for you. Bravo!!!
Karen (Back Road Journal) says
I really like the addition of asparagus and tomatoes…the sauce really compliments their flavors.
Tricia Buice says
Thanks Karen – it’s a keeper!
Doug Tyndall says
Can I use sangria in place of the dry white wine? Or will it be too fruity?
Tricia Buice says
Hi Doug – I’m not a wine expert but I would not use anything fruity here, just a good dry white wine. Dry white wines are anything that isn’t sweet. For cooking I like to use Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc, and sometimes Chardonnay if that’s what I have on hand.
Doug Tyndall says
Ok. Thank you so much. Am at store now, and checked to see if you had replied. Thank you for replying promptly.
Tricia Buice says
You bet Doug! Enjoy 🙂
Susan says
Shrimp Scampi is a huge favorite at our home. Love the addition of asparagus in this one!
Tricia Buice says
Thanks Susan! We do too 🙂
Jennifer @ Seasons and Suppers says
Such a delicious bowl and I love the addition of asparagus and tomatoes! I could eat this every night 🙂
Tricia Buice says
Thanks Jennifer – me too!
Gerlinde @ Sunnycovechef says
This looks fantastic Tricia, I pinned it. Shrimp and pasta is such a great combination.
Tricia Buice says
We love everything about this dish Gerlinde. Thanks!
mimi rippee says
Oh I wish I had this right now to eat! We’ve been on a long vacation, and although I’ve been to the grocery store once, I mostly got staples. My brain was too fuzzy to plan actual meals! So tomorrow I’m going to buy shrimp!!!
Tricia Buice says
A long vacation sounds lovely Mimi – hope you had a great time. Hope you enjoy! Thanks so much.
Chris Scheuer says
Oh Tricia! You’ ve got me wanting to run to the store and buy asparagus. I’ve got the shrimp and tomatoes, what a fabulous dinner! And a wonderful way to celebrate the arrival of spring!
Tricia Buice says
I just love asparagus! Thanks so much Chris 🙂
angiesrecipes says
Shrimp is a favorite! This looks mouthwatering.
Tricia Buice says
Thanks Angie – buttery garlic shrimp is the best!
John / Kitchen Riffs says
Who doesn’t like shrimp? And I LOVE it prepared scampi-style. Terrific looking recipe — my kind of food. Thanks!
Tricia Buice says
Mr too John – thanks!
Ana says
If you don’t like wine or white wine don’t use it. Subtitute it for something else. I did not like the end result because of the wine
Sue Brown says
What will sub for the wine?
Tricia Buice says
Hi Sue – white grape juice works well – or just additional broth. Enjoy!
sue | the view from great island says
My husband was looking over my shoulder just now and is insisting I make this for him asap! Thanks Tricia, it looks amazing as always, pinning!
Tricia Buice says
Thank you Sue 😉 Hope Grant enjoys this yummy shrimp!
Larry says
Looks delicious Tricia and the close-up shot made me want to grab a fork. I like the asparagus in it.
Tricia Buice says
Thanks Larry. A favorite dish for sure 🙂
Amanda says
Thank you so much for this recipe: it was so good!! I made it for my boyfriend and he said it was resteraunt quality! Even better than Olive Garden’s Scampi and so fresh tasting. Using a Chardonnay + red pepper flakes really amped up the flavor. I also added some zoodles. Thanks again I will be making this a lot!
Tricia Buice says
Thank you Amanda – we love this dish and can’t wait to try it with zoodles too – great idea! Thanks again for trying the recipe and for taking the time to let us know how it worked out for you. Bravo!
Connie says
What kind of white wines do you recommend.
Tricia Buice says
Hi Connie – you can use a Pinot Grigio, Sauvignon Blanc or Chardonnay with great results in this recipe. When I don’t want to open a whole bottle of wine, I often buy whatever white wine I can find in the single serving bottles. You can find the 8-ounce bottles in the refrigerator beer and wine section of most grocery stores. They are slightly more expensive per ounce than a whole bottle of wine, but you’ll have no waste. Enjoy!
Mike says
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.
Tricia Buice says
Sounds perfect Mike. Thanks for trying the recipe and for taking the time to comment. Enjoy!
Samantha says
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.
Tricia Buice says
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.
Ayisha N Carter says
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.
Tricia Buice says
Thanks Ayisha! Glad you enjoyed it.
Nadine says
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.
Tricia Buice says
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!
Nadine says
Thank you. It is good the way it is. Maybe just a little pepper flakes. I’m not used to peppery food 😄
MrsLittle says
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!!!
Tricia Buice says
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!
Ruben Salazar Fuentes says
Can you sub chicken broth for white wine.
Tricia Buice says
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!
KT says
Chicken broth substitutes for white wine!
Tricia Buice says
Yes it does – but I love a little wine in this dish too 🙂
SandyK says
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.
Tricia Buice says
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 😉
Exie D Zander says
Hi Tricia.
I cannot cook with wine so is there anything I can sub for that?
Tricia Buice says
Hi Exie – I would try using white grape juice, or vegetable or chicken broth. Thanks for the great question!
Martha says
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!
Tricia Buice says
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!
2 Sisters Recipes says
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 !!!
Tricia Buice says
Thank you so much! Hope you are both enjoying some lovely spring weather! Miss your posts 🙂
John/Kitchen Riffs says
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.
Tricia Buice says
I love the idea of the linguine too – and I could probably eat it with just roasted garlic – just love the stuff! Thanks John
Liz says
What a fabulous shrimp scampi! I totally agree with you about the lemon—and adding veggies was a terrific idea. Beautiful!
Tricia Buice says
Thank you so much Liz!
Susan says
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!
Tricia Buice says
Thanks Susan! I am often inspired by restaurant dishes! Have a great week.
Pam says
Great springtime dish, Tricia! It all works together splendidly and is a wonderful thing!
Tricia Buice says
Thanks Pam – we really enjoyed it!
Jennifer @ Seasons and Suppers says
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 🙂
Tricia Buice says
I put asparagus in everything these days!
cheri says
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.
Tricia Buice says
Thanks Cheri – have a lovely week!
Abbe @ This is How I Cook says
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!
Tricia Buice says
Thanks so much Abbe – all my favorite food groups!
Monica says
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!
Tricia Buice says
Thanks Monica – hope you had a lovely spring break!
Larry says
This sure made me hungry for scampi. It looks delicious and I like the addition of the veggies.
Tricia Buice says
Thanks Larry – we really enjoy it and the leftovers are good too! Hope your recovery is going well.
Mandy says
I would make such a piggy of myself with the magnificent meal.
Have a wonderful day.
🙂 Mandy xo
Tricia Buice says
You too Mandy!
Gerlinde @Sunnycovechef says
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.
Tricia Buice says
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!
Sara says
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!
Tricia Buice says
We really love it Sara. I put asparagus in everything these days 🙂 Have a great week!
Foodiewife says
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!
Tricia Buice says
Thank you so much! Have a great week 🙂
Monique says
We love these kinds of meals!
Tricia Buice says
Me too Monique – hope you are doing welL!
Becky Green says
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! 😉
Tricia Buice says
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!
Angie@Angie's Recipes says
I would lick the whole bowl clean, Tricia. This is so fresh, bright and delicious…a perfect spring dish.
Tricia Buice says
Thanks Angie – it is an easy and delicious recipe. Hope you give it a try!
sue|theviewfromgreatisland says
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!
Tricia Buice says
Thank you Sue! Hope you have a fantastic week 🙂
Jane says
Can this lovely dish be made in the morning & rewarmed before serving for dinner?
Tricia Buice says
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 🙂