This post may contain affiliate links. Please read my disclosure policy.
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.
Thanks for PINNING!
Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Shrimp Scampi with Asparagus and Tomatoes
- 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!
Here are a few more favorite shrimp recipes you might enjoy:
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