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A bowl of shrimp scampi with tomatoes and asparagus over angel hair pasta

Shrimp Scampi with Asparagus and Tomatoes

4 from 40 votes

Shrimp Scampi with Asparagus and Tomatoes ~ Classic Shrimp Scampi tossed with asparagus and tomatoes for a restaurant quality meal at home

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Terrific Shrimp Scampi with Asparagus and Tomatoes

 

A bowl of shrimp scampi with tomatoes and asparagus over angel hair pasta

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. We love this recipe and enjoy it year round.

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.

 

A table with a bowl of shrimp and pasta, olive oil and fresh vegetables

Fresh ingredients make all the difference in this dish.

Ingredients you’ll need for our Shrimp Scampi Recipe:

  • angel hair pasta – for serving
  • unsalted butter
  • olive oil
  • fresh garlic
  • crushed red pepper flakes
  • shrimp – fresh or frozen shrimp, thawed
  • salt
  • fresh ground black pepper
  • dry white wine
  • lemon juice – plus extra wedges for garnish
  • parsley
  • fresh asparagus (optional)
  • chopped tomatoes (optional)
  • fresh grated Parmesan cheese

Depending on the time of year, garlic is either super fresh or leftover from last season. When shopping for garlic choose bulbs the are tight, with no broken skin. Check to make sure the edges of the cloves are not dried up and pulling apart.

When garlic is the star of a dish, buy fresh and store in a cool, dark location. Storing garlic in the refrigerator will dry it out and diminish the flavor.

For this Shrimp Scampi recipe, we like to use a firm tomato such as Campari. Campari tomatoes are larger than a cherry tomato and have a nice sweet flavor. Roma tomatoes would also be a great choice here as they hold together well. I love the size and flavor of the smaller tomatoes, especially in this pasta dish.

 

A closeup of a bowl of shrimp scampi with parsley and lemon garnish

How to make easy Shrimp Scampi

  1. First, bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
  2. Melt butter and add olive oil to a large skillet.
  3. Sauté the garlic and red pepper flakes then add the seasoned shrimp. Cook for about 2 minutes per side (until they turn pink) then remove to a bowl using a slotted spoon. Set aside and keep warm.
  4. Next add the wine, lemon juice and asparagus to the hot skillet. Bring to a boil and add the remaining butter. Once melted add the shrimp and parsley. Stir to combine, then remove from the heat.
  5. Turn the pot of water to high heat and bring to a rolling boil. Add the pasta and cook until al dente, about 2 or 3 minutes. Drain the angel hair pasta and return to the pot. Toss the pasta in a drizzle of olive oil.
  6. Spoon the shrimp and butter sauce over bowls of pasta, then top with diced tomatoes.
  7. Finally, garnish with plenty of fresh grated Parmesan cheese, lemon wedges and fresh chopped parsley. Serve immediately.

 

PRO TIPS:

Once cooked, angel hair pasta can easily clump up in a ball. To prevent the pasta from sticking together, we toss it with a drizzle of olive oil after it’s drained. An extra drop or two of extra virgin olive oil can do amazing things to pasta!

Don’t go overboard with the lemon juice in this dish. We enjoy the zingy tang from a squeeze of fresh lemon juice but don’t want to overpower the buttery garlic flavor.

Also, be sure to check the seasoning before serving. A little salt makes all the difference in this Shrimp Scampi recipe.

 

 

Sprimp Scampi over angel hair pasta with fresh grated Parmesan

Can you leave out the asparagus and tomatoes?

Absolutely! For a traditional Shrimp Scampi recipe, simply omit the vegetables. Remove the shrimp to a bowl while cooking down the wine, lemon juice and remaining butter. Shrimp can easily overcook and become rubbery so don’t boil it in the wine.

Continue making this dish as written and enjoy this great recipe!

 

What to serve with Shrimp Scampi

Since we’ve added vegetables to this dish, it’s a complete meal in a bowl. If you leave out the asparagus and tomatoes, add a fresh green salad on the side or try serving with steamed broccoli or oven roasted green beans.

Finally, serve the shrimp with a loaf of crusty bread, a bottle of wine and extra olive oil for drizzling on top. Don’t forget the fresh grated Parmesan, too!

 

A fork wrapped with angel hair pasta and a whole shrimp

Use your favorite pasta for this dish

Angel hair pasta is our favorite for Shrimp Scampi but regular spaghetti works well, too. Any cooked pasta will be great!

You can also serve this shrimp over cooked zoodles for a wonderful low carb option.

Enjoy!

 

 

A bowl of shrimp scampi with tomatoes and asparagus over angel hair pasta

Shrimp Scampi with Asparagus and Tomatoes

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Course: Main, Seafood
Author: Tricia
Pin RecipePrint RecipeRate Recipe
4 from 40 votes
Classic Shrimp Scampi tossed with garden fresh asparagus and tomatoes for a wonderful restaurant quality meal you can make at home.

Ingredients

  • 1 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
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound medium 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 fresh asparagus thin stalks cut into 2-inch pieces
  • ⅔ cup tomatoes chopped, seeds removed
  • Parmesan fresh grated for garnish

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

Nutritional information is an estimate and may vary depending on the products used
  • 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!

Nutrition

Calories: 741kcal | Carbohydrates: 90g | Protein: 40g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 898mg | Potassium: 543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1149IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 5mg

 

Here are a few more delicious shrimp recipes you might also enjoy:

steamed shrimp with lemons and homemade cocktail sauce

Shrimp Cocktail is so easy to make, it’s no wonder this classic appetizers popularity has never waned.

 

Shrimp Piccata served over zoodles with white wine

Shrimp Piccata over Zoodles – Zucchini noodles (zoodles) are tossed with shrimp sautéed in garlic butter 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!

 

A skillet with spicy honey lime shrimp with lime wedges

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 this absolutely delicious shrimp over pasta or rice so you don’t miss one drop of this amazing sauce.

 

Originally published April 2016, updated March 2021

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142 Comments

  3. Erika Geske

    This is very much like the Olive Garden’s “Shrimp Scampi” pasta dish that we have here in Canada! I made it exactly as per the recipe ingredients and instructions and, outside of it being a bit too “pasta heavy” for me personally (I’ll cut the 1 pound down to about a 1/2 to 3/4 pounds of angel hair next time), it was soooo good!

    Reply

  4. Colleen C Carrico

    4 stars
    My family really enjoyed his recipe…..the flavor was great. However, it sure seemed like there was a monstrous amount of pasta and not enough of the “goodies”. I made the recipe exactly as directed. The directions said to “toss the shrimp and asparagus with the cooked pasta”, which I did. Next time I will put pasta on the bottom of a nice pasta bowl and top with the goodies so we aren’t all scrounging for them! Definitely a keeper though.

    Reply

      • Tricia Buice

        Thanks for the feedback Demi. However, I don’t know how it could be that awful with just a few ingredients like shrimp, pasta, olive oil and garlic. This is a classic dish that normally gets great reviews. Perhaps you omitted something, or used the wrong kind of wine. Or by doubling the shrimp you watered down the flavor. Sorry you did not care for this dish.

        Reply

    • Joan Thigpen

      I tried to print a few of your cookie recipes, but they were too large for the pages, no matter how small I tried to make them. I have never had this problem before. any suggestions.?

      Reply

      • Tricia Buice

        It has to do with your printer settings Joan. Try clicking on the PRINT recipe button on the recipe card. Then select PRINT again. Options for printing should come up. Select your printer and make sure it appears correctly in the preview. Adjust the settings if needed so it prints correctly. Sorry I can’t be of more assistance!

        Reply

  5. Marin

    5 stars
    I make this often. Today I omitted butter and wine, it was delicious! The pepper flakes are important for flavor and I liberally use lemon and in fact add the rind to the sauce and remove before serving. Do NOT overcook shrimp when sautéing bc they will carry over cook when mixed with hot pasta. Angel hair is definitely the best choice pasta and I forgot to mention I omitted cheese.

    Reply

  6. B.A. Survivor

    This is the exact recipe that I was looking for. I cannot wait to make it. Thank you so much, in advance.
    ❤️😊😊😁❤️

    Reply

  8. Jennifer Lewis

    5 stars
    Before I found this recipe I used the copy cat recipe of Olive Garden someone had posted. We liked the Olive Garden one okay but it doesn’t hold a candle to this one….My Husband loved this recipe so much he said he would never go to Olive Garden again… Thanks for so much for Sharing it.

    Reply

  11. Chrisn

    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!

    Reply

    • Tricia Buice

      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.

      Reply

      • Rose Sweet Holladay

        5 stars
        We LOVE this recipe! Couldn’t find dry white wine so used regular white wine! I can see (taste) where the dry white wine would taste even better! Perfect combination of flavors! We might add some fresh mushrooms next time…but not too many! My mouth does a happy dance with this one!?

        Reply

          • B.A. Survivor

            Oh wow yes that is a major change. That was no longer shrimp scampi with all of the adding ingredients. Green peppers turned it into a completely different dish all by its self. Then baking soda made it a completely different sauce. I have not even made this dish yet and I know it’s going to be perfect when reading the ingredients. She should totally try the proper ingredients and it would totally change her mind on the flavor and taste. Unless they do not like shrimp scampi.

      • Christine

        5 stars
        I always get this dish when I go to Olive Garden. So I was happy to find your recipe to try and recreate it at home. Your recipe didn’t disappoint. It was very tasty! The next time I make it, I plan on doubling the sauce ingredients to make it a bit more saucy. Thank you for sharing your recipe!

        Reply

        • Tricia Buice

          Thank you Christine! So glad you tried it. We love the butter and garlic combo, especially with shrimp! Thanks again for trying the recipe and for the feedback. Bravo!

          Reply

    • Anna

      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.

      Reply

    • Selena

      3 stars
      I read a review that said this recipe was bland but went ahead and made it anyways because there were a lot of good reviews. I have to agree, this dish was bland. I even added extra butter, garlic, and parsley.

      Reply

    • Tricia Buice

      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.

      Reply

  14. Shane Purvis

    5 stars
    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…

    Reply

    • Tricia Buice

      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!

      Reply

      • Theanne

        4 stars
        This was my first time ever making shrimp scampi. It it was delicious. I tried to double the recipe but I used to many noodles so it was a little dry but over all my family loved it. Thanks for sharing the recipe. I will definitely make it again.

        Reply

  16. Shannon

    5 stars
    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.

    Reply

  18. Hanna

    5 stars
    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!

    Reply

    • Tricia Buice

      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!!!

      Reply

  23. mimi rippee

    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!!!

    Reply

  24. Chris Scheuer

    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!

    Reply

  29. Amanda

    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!

    Reply

    • Tricia Buice

      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!

      Reply

    • Tricia Buice

      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!

      Reply

  31. Mike

    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.

    Reply

  32. Samantha

    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.

    Reply

  33. Ayisha N Carter

    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.

    Reply

  34. Nadine

    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.

    Reply

  35. MrsLittle

    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!!!

    Reply

    • Tricia Buice

      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!

      Reply

  37. SandyK

    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.

    Reply

    • Tricia Buice

      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 😉

      Reply

  39. Martha

    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!

    Reply

    • Tricia Buice

      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!

      Reply

  41. John/Kitchen Riffs

    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.

    Reply

  43. Susan

    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!

    Reply

  48. Monica

    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!

    Reply

  51. Gerlinde @Sunnycovechef

    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.

    Reply

    • Tricia Buice

      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!

      Reply

  52. Sara

    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!

    Reply

    • Tricia Buice

      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!

      Reply

  57. sue|theviewfromgreatisland

    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!

    Reply

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