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Shrimp Scampi with Asparagus and Tomatoes

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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!

 

Thanks for PINNING!

A bowl of angel hair pasta topped with garlic shrimp, tomatoes and asparagus

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A bowl of shrimp scampi with tomatoes and asparagus over angel hair pasta
4.58 from 14 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

  • 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
  • â…” 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 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.

 

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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124 Comments

  2. Jennifer Lewis says

    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 to this comment >

  5. 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 >

  10. 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 >

  12. 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 >

  17. 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 >

  23. 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 >

  26. 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.

    reply to this comment >

  27. 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 >

  28. 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 >

  29. 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 >

  31. 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 >

  35. 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 >

  42. 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 >

  51. 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 >