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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. 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.
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
- fresh ground black pepper
- dry white wine
- lemon juice – plus extra wedges for garnish
- 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.
How to make easy Shrimp Scampi
- First, bring a large pot of water to a boil. Reduce the heat to a low simmer while preparing the shrimp.
- Melt butter and add olive oil to a large skillet.
- 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.
- 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.
- 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.
- Spoon the shrimp and butter sauce over bowls of pasta, then top with diced tomatoes.
- Finally, garnish with plenty of fresh grated Parmesan cheese, lemon wedges and fresh chopped parsley. Serve immediately.
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.
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!
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.
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Shrimp Scampi with Asparagus and Tomatoes
- 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 shrimp, peeled and deveined
- salt and freshly ground pepper
- ½ cup dry white wine
- juice of 1/2 lemon
- 3 tablespoons finely chopped parsley leaves
- 10 thin stalks of fresh asparagus cut into 2-inch pieces
- ⅔ 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 delicious recipes you might enjoy:
Shrimp Cocktail is so easy to make, it’s no wonder this classic appetizers popularity has never waned.
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!
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