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Shrimp Scampi with Asparagus and Tomatoes

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

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.

 

A table setting with a bowl of shrimp scampi with fresh asparagus, lemon, garlic and Parmesan cheese

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.

 

A bowl of shrimp scampi with angel hair pasta, lemon wedges, asparagus and tomatoes

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!

 

a bowl of shrimp scampi with lemon wedges, asparagus and tomatoes served over angel hair 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.

 

a fork full of angel hair pasta and shrimp

Godere!  Enjoy!

 

Thanks for PINNING!

Shrimp Scampi with Asparagus and Tomatoes ~ a wonderful restaurant quality dish you can make at home! #shrimpscampi #scampi #shrimp #Italian #dinner #pasta #asparagus #tomatoes #restaurantqualitydinner #seafood

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4.58 from 7 votes

Shrimp Scampi with Asparagus and Tomatoes

Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Yield: 4 servings
Course: Main, Seafood
Author: Tricia
PRINT RECIPE
Classic Shrimp Scampi tossed with garden fresh asparagus and tomatoes for a wonderful restaurant quality meal you can make at home

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:

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. Click HERE to get the easy make-ahead recipe for Shrimp Cocktail.

 

Shrimp Piccata served over zoodles

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.

 

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 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

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106 Comments

  1. 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!

    reply to this comment >

    • 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.

      reply to this comment >

  6. Shannon says

    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 to this comment >

  8. Hanna says

    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 to this comment >

  13. 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!!!

    reply to this comment >

  19. 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!

    reply to this comment >

    • 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!

      reply to this comment >

  23. 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.

    reply to this comment >

  24. 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.

    reply to this comment >

  25. 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!!!

    reply to this comment >

    • 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!

      reply to this comment >

  27. 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.

    reply to this comment >

  31. 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.

    reply to this comment >

  38. 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!

    reply to this comment >

    • 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!

      reply to this comment >

  47. 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!

    reply to this comment >
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