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Shrimp Scampi with Asparagus and Tomatoes

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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
4.25 from 33 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
  • 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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135 Comments

  1. Erika Geske says

    January 30, 2022 at 10:59 am

    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 to this comment >
    • Tricia Buice says

      January 30, 2022 at 12:27 pm

      Thanks for the feedback Erika. Nothing like a good restaurant quality dish you can make at home!

      reply to this comment >
  2. Colleen C Carrico says

    August 23, 2021 at 7:54 pm

    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 to this comment >
    • Tricia Buice says

      August 24, 2021 at 7:07 am

      Thanks for the feedback Colleen. Enjoy!

      reply to this comment >
    • Demi Roo says

      December 8, 2021 at 9:52 pm

      1 star
      DONT WASTE YOUR FOOD GO TO ANOTHER RECIPE!!!!! Complete fail!!!! I even doubled the shrimp. The flavor was awful!!!!

      reply to this comment >
      • Tricia Buice says

        December 9, 2021 at 7:40 am

        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 to this comment >
  3. Marin says

    August 22, 2021 at 3:39 pm

    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 to this comment >
    • Tricia Buice says

      August 23, 2021 at 7:51 am

      Thanks for the comment Marin. And I’m so glad this worked for you even without a few main ingredients. Fresh and healthy sounds great 😉

      reply to this comment >
  4. B.A. Survivor says

    August 12, 2021 at 12:25 pm

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

    reply to this comment >
    • Tricia Buice says

      August 12, 2021 at 1:53 pm

      Can’t wait to hear how it turns out for you! Thanks for giving it a try 😉

      reply to this comment >
  5. Lee Byron says

    June 10, 2021 at 10:26 pm

    Hello!… made this today. Really good. Wish you included Nutrition info. Thanks!

    reply to this comment >
    • Tricia Buice says

      June 11, 2021 at 8:28 am

      Thanks Lee! I updated the recipe to include nutritional information. Thanks for asking and for making the recipe.

      reply to this comment >
  6. Jennifer Lewis says

    February 28, 2021 at 3:28 pm

    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 >
    • Tricia Buice says

      March 1, 2021 at 8:21 am

      Thank you Jennifer! You made my day 🙂

      reply to this comment >
  7. Aleksa says

    February 16, 2021 at 6:14 pm

    5 stars
    Excellent recipe, easy to follow. Not overloaded with ingredients and great taste!

    reply to this comment >
    • Tricia Buice says

      February 17, 2021 at 12:46 pm

      Thank you Aleksa! Thanks for trying it and for taking the time to comment.

      reply to this comment >
  8. Lisa B says

    January 4, 2021 at 2:50 pm

    5 stars
    This recipe is fantastic!! Thanks so much..I’ll be making it frequently! <3

    reply to this comment >
    • Tricia Buice says

      January 5, 2021 at 9:07 am

      Thank you Lisa! So glad you enjoyed it 😉

      reply to this comment >
  9. Chrisn says

    September 16, 2020 at 10:32 pm

    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

      September 17, 2020 at 10:52 am

      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 >
      • Rose Sweet Holladay says

        February 9, 2021 at 1:49 pm

        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 to this comment >
        • Tricia Buice says

          February 10, 2021 at 12:32 pm

          Awww thank you Rose! Such a lovely comment. We’re very happy you enjoyed this recipe.

          reply to this comment >
          • B.A. Survivor says

            August 12, 2021 at 12:36 pm

            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 says

        May 20, 2021 at 3:33 pm

        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 to this comment >
        • Tricia Buice says

          May 20, 2021 at 5:52 pm

          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 to this comment >
    • Anna says

      December 30, 2020 at 7:36 pm

      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 to this comment >
      • Tricia Buice says

        January 2, 2021 at 3:44 pm

        Thanks Anna!

        reply to this comment >
    • Selena says

      February 10, 2021 at 7:02 pm

      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 to this comment >
      • Tricia Buice says

        February 11, 2021 at 8:39 am

        Sorry you didn’t care for this recipe Selena.

        reply to this comment >
  10. Quackenbush Donna says

    August 2, 2020 at 3:36 pm

    5 stars
    Absolutely delicious!!

    reply to this comment >
    • Tricia Buice says

      August 2, 2020 at 3:49 pm

      Thanks for the feedback Donna! Glad you enjoyed it 🙂

      reply to this comment >
  11. Linda Dunn says

    July 21, 2020 at 12:33 pm

    Love these recipes but how do I save them.

    reply to this comment >
    • Tricia Buice says

      July 21, 2020 at 1:20 pm

      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 to this comment >
  12. Shane Purvis says

    May 13, 2020 at 7:47 pm

    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 to this comment >
    • Tricia Buice says

      May 14, 2020 at 9:02 am

      Thanks Shane! Your comment got a big, fat grin from me! So glad you and the whole family are enjoying this recipe. Thanks for taking the time to comment!

      reply to this comment >
  13. Lora says

    May 3, 2020 at 9:54 am

    What is a good dry white wine to use with this recipe? Thank you!

    reply to this comment >
    • Tricia Buice says

      May 3, 2020 at 12:39 pm

      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 to this comment >
      • Theanne says

        February 3, 2021 at 11:34 pm

        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 to this comment >
        • Tricia Buice says

          February 4, 2021 at 8:28 am

          Thanks for the feedback Theanne. So glad it was enjoyed by all!

          reply to this comment >
  14. Shannon says

    March 15, 2020 at 12:39 pm

    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 >
    • Tricia Buice says

      March 15, 2020 at 1:34 pm

      I love the addition of scallops Shannon! Brillant addition and I must try for me. Thanks so much.

      reply to this comment >
  15. Paige says

    August 10, 2019 at 8:18 am

    5 stars
    This looks so pretty and really delicious too! Your photos are beautiful ?

    reply to this comment >
    • Tricia Buice says

      August 10, 2019 at 10:36 am

      Thank you Paige! This is a good recipe and hope you get the chance to try it.

      reply to this comment >
  16. Hanna says

    July 16, 2019 at 6:05 am

    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 >
    • Tricia Buice says

      July 16, 2019 at 7:59 am

      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 to this comment >
  17. Karen (Back Road Journal) says

    April 2, 2019 at 3:06 pm

    I really like the addition of asparagus and tomatoes…the sauce really compliments their flavors.

    reply to this comment >
    • Tricia Buice says

      April 3, 2019 at 9:14 am

      Thanks Karen – it’s a keeper!

      reply to this comment >
    • Doug Tyndall says

      November 9, 2019 at 6:48 pm

      Can I use sangria in place of the dry white wine? Or will it be too fruity?

      reply to this comment >
      • Tricia Buice says

        November 10, 2019 at 7:18 am

        Hi Doug – I’m not a wine expert but I would not use anything fruity here, just a good dry white wine. Dry white wines are anything that isn’t sweet. For cooking I like to use Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc, and sometimes Chardonnay if that’s what I have on hand.

        reply to this comment >
        • Doug Tyndall says

          November 10, 2019 at 12:43 pm

          Ok. Thank you so much. Am at store now, and checked to see if you had replied. Thank you for replying promptly.

          reply to this comment >
          • Tricia Buice says

            November 10, 2019 at 2:59 pm

            You bet Doug! Enjoy 🙂

  18. Susan says

    April 1, 2019 at 11:53 am

    Shrimp Scampi is a huge favorite at our home. Love the addition of asparagus in this one!

    reply to this comment >
    • Tricia Buice says

      April 1, 2019 at 1:59 pm

      Thanks Susan! We do too 🙂

      reply to this comment >
  19. Jennifer @ Seasons and Suppers says

    March 28, 2019 at 8:05 am

    Such a delicious bowl and I love the addition of asparagus and tomatoes! I could eat this every night 🙂

    reply to this comment >
    • Tricia Buice says

      March 28, 2019 at 9:28 am

      Thanks Jennifer – me too!

      reply to this comment >
  20. Gerlinde @ Sunnycovechef says

    March 27, 2019 at 11:59 pm

    This looks fantastic Tricia, I pinned it. Shrimp and pasta is such a great combination.

    reply to this comment >
    • Tricia Buice says

      March 28, 2019 at 6:52 am

      We love everything about this dish Gerlinde. Thanks!

      reply to this comment >
  21. mimi rippee says

    March 27, 2019 at 2:33 pm

    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 >
    • Tricia Buice says

      March 28, 2019 at 6:52 am

      A long vacation sounds lovely Mimi – hope you had a great time. Hope you enjoy! Thanks so much.

      reply to this comment >
  22. Chris Scheuer says

    March 27, 2019 at 12:36 pm

    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 to this comment >
    • Tricia Buice says

      March 28, 2019 at 6:53 am

      I just love asparagus! Thanks so much Chris 🙂

      reply to this comment >
  23. angiesrecipes says

    March 27, 2019 at 11:27 am

    Shrimp is a favorite! This looks mouthwatering.

    reply to this comment >
    • Tricia Buice says

      March 28, 2019 at 6:53 am

      Thanks Angie – buttery garlic shrimp is the best!

      reply to this comment >
  24. John / Kitchen Riffs says

    March 27, 2019 at 11:03 am

    Who doesn’t like shrimp? And I LOVE it prepared scampi-style. Terrific looking recipe — my kind of food. Thanks!

    reply to this comment >
    • Tricia Buice says

      March 28, 2019 at 6:53 am

      Mr too John – thanks!

      reply to this comment >
    • Ana says

      July 17, 2019 at 7:16 pm

      2 stars
      If you don’t like wine or white wine don’t use it. Subtitute it for something else. I did not like the end result because of the wine

      reply to this comment >
      • Sue Brown says

        September 11, 2019 at 6:27 pm

        What will sub for the wine?

        reply to this comment >
        • Tricia Buice says

          September 12, 2019 at 7:23 am

          Hi Sue – white grape juice works well – or just additional broth. Enjoy!

          reply to this comment >
  25. sue | the view from great island says

    March 27, 2019 at 10:53 am

    My husband was looking over my shoulder just now and is insisting I make this for him asap! Thanks Tricia, it looks amazing as always, pinning!

    reply to this comment >
    • Tricia Buice says

      March 28, 2019 at 6:54 am

      Thank you Sue 😉 Hope Grant enjoys this yummy shrimp!

      reply to this comment >
  26. Larry says

    March 27, 2019 at 8:18 am

    Looks delicious Tricia and the close-up shot made me want to grab a fork. I like the asparagus in it.

    reply to this comment >
    • Tricia Buice says

      March 27, 2019 at 8:39 am

      Thanks Larry. A favorite dish for sure 🙂

      reply to this comment >
  27. Amanda says

    March 10, 2019 at 1:28 am

    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

      March 10, 2019 at 8:20 am

      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 to this comment >
  28. Connie says

    February 17, 2019 at 7:25 am

    What kind of white wines do you recommend.

    reply to this comment >
    • Tricia Buice says

      February 17, 2019 at 8:43 am

      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 >
  29. Mike says

    January 16, 2019 at 9:32 pm

    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 to this comment >
    • Tricia Buice says

      January 17, 2019 at 6:48 am

      Sounds perfect Mike. Thanks for trying the recipe and for taking the time to comment. Enjoy!

      reply to this comment >
  30. Samantha says

    January 13, 2019 at 7:23 pm

    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 >
    • Tricia Buice says

      January 14, 2019 at 8:41 am

      I love that you added the Parmesan to the sauce – sounds great Samantha. Thanks for trying our recipe and for taking the time to comment.

      reply to this comment >
  31. Ayisha N Carter says

    January 4, 2019 at 7:06 pm

    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 >
    • Tricia Buice says

      January 5, 2019 at 7:19 am

      Thanks Ayisha! Glad you enjoyed it.

      reply to this comment >
  32. Nadine says

    November 18, 2018 at 8:08 pm

    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 >
    • Tricia Buice says

      November 19, 2018 at 6:17 am

      Hi Nadine. Thanks for the feedback. I think you can add anything you want but typically Shrimp Scampi has a very light, non-tomatoey sauce. But I agree it might be great with a little tomato paste stirring in 🙂 Enjoy!

      reply to this comment >
      • Nadine says

        November 19, 2018 at 8:12 pm

        Thank you. It is good the way it is. Maybe just a little pepper flakes. I’m not used to peppery food ?

        reply to this comment >
  33. MrsLittle says

    August 12, 2018 at 4:35 pm

    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

      August 12, 2018 at 5:33 pm

      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 >
  34. Ruben Salazar Fuentes says

    August 11, 2018 at 2:05 pm

    Can you sub chicken broth for white wine.

    reply to this comment >
    • Tricia Buice says

      August 11, 2018 at 4:21 pm

      Hi Ruben – I like to use grape juice as a wine substitute, but chicken broth would be fine too, although it would have a different taste. Great question – good luck!

      reply to this comment >
    • KT says

      November 11, 2019 at 6:18 pm

      Chicken broth substitutes for white wine!

      reply to this comment >
      • Tricia Buice says

        November 12, 2019 at 9:36 am

        Yes it does – but I love a little wine in this dish too 🙂

        reply to this comment >
  35. SandyK says

    June 15, 2018 at 11:29 am

    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 >
    • Tricia Buice says

      June 15, 2018 at 7:24 pm

      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 to this comment >
  36. Exie D Zander says

    April 22, 2018 at 9:22 pm

    Hi Tricia.
    I cannot cook with wine so is there anything I can sub for that?

    reply to this comment >
    • Tricia Buice says

      April 24, 2018 at 9:08 am

      Hi Exie – I would try using white grape juice, or vegetable or chicken broth. Thanks for the great question!

      reply to this comment >
  37. Martha says

    March 7, 2018 at 8:40 pm

    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 to this comment >
    • Tricia Buice says

      March 8, 2018 at 8:06 am

      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 to this comment >
  38. 2 Sisters Recipes says

    April 6, 2016 at 4:35 pm

    What a scrumptious dish! Love all the fresh ingredients in this shrimp dish. I know what I am cooking for dinner tonight! Photos are FABULOUS !!!

    reply to this comment >
    • Tricia Buice says

      April 6, 2016 at 6:32 pm

      Thank you so much! Hope you are both enjoying some lovely spring weather! Miss your posts 🙂

      reply to this comment >
  39. John/Kitchen Riffs says

    April 6, 2016 at 1:19 pm

    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 >
    • Tricia Buice says

      April 6, 2016 at 6:33 pm

      I love the idea of the linguine too – and I could probably eat it with just roasted garlic – just love the stuff! Thanks John

      reply to this comment >
  40. Liz says

    April 5, 2016 at 9:53 pm

    What a fabulous shrimp scampi! I totally agree with you about the lemon—and adding veggies was a terrific idea. Beautiful!

    reply to this comment >
    • Tricia Buice says

      April 6, 2016 at 11:46 am

      Thank you so much Liz!

      reply to this comment >
  41. Susan says

    April 5, 2016 at 5:30 pm

    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 to this comment >
    • Tricia Buice says

      April 5, 2016 at 7:12 pm

      Thanks Susan! I am often inspired by restaurant dishes! Have a great week.

      reply to this comment >
  42. Pam says

    April 5, 2016 at 5:16 pm

    Great springtime dish, Tricia! It all works together splendidly and is a wonderful thing!

    reply to this comment >
    • Tricia Buice says

      April 5, 2016 at 7:12 pm

      Thanks Pam – we really enjoyed it!

      reply to this comment >
  43. Jennifer @ Seasons and Suppers says

    April 4, 2016 at 7:38 pm

    Absolutely beautiful and I love the addition of Spring asparagus! Glad you’re feeling better and sounds like Spring has definitely arrived your way. It’s coming (slowly) here, as well 🙂

    reply to this comment >
    • Tricia Buice says

      April 5, 2016 at 7:12 pm

      I put asparagus in everything these days!

      reply to this comment >
  44. cheri says

    April 4, 2016 at 3:02 pm

    Hi Tricia, what a beautiful dish, looks like it is just loaded with flavor. This is the kind of dish my whole family would love.

    reply to this comment >
    • Tricia Buice says

      April 5, 2016 at 7:13 pm

      Thanks Cheri – have a lovely week!

      reply to this comment >
  45. Abbe @ This is How I Cook says

    April 4, 2016 at 1:29 pm

    Yummy! Love shrimp and garlic and pasta and lemon! Which means I love this dish! Angel hair is a tough one but you just made it easier for all of us!

    reply to this comment >
    • Tricia Buice says

      April 5, 2016 at 7:13 pm

      Thanks so much Abbe – all my favorite food groups!

      reply to this comment >
  46. Monica says

    April 4, 2016 at 10:07 am

    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

      April 5, 2016 at 7:14 pm

      Thanks Monica – hope you had a lovely spring break!

      reply to this comment >
  47. Larry says

    April 4, 2016 at 7:54 am

    This sure made me hungry for scampi. It looks delicious and I like the addition of the veggies.

    reply to this comment >
    • Tricia Buice says

      April 4, 2016 at 8:02 am

      Thanks Larry – we really enjoy it and the leftovers are good too! Hope your recovery is going well.

      reply to this comment >
  48. Mandy says

    April 4, 2016 at 4:32 am

    I would make such a piggy of myself with the magnificent meal.
    Have a wonderful day.
    🙂 Mandy xo

    reply to this comment >
    • Tricia Buice says

      April 4, 2016 at 8:02 am

      You too Mandy!

      reply to this comment >
  49. Gerlinde @Sunnycovechef says

    April 4, 2016 at 2:00 am

    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 to this comment >
    • Tricia Buice says

      April 4, 2016 at 8:02 am

      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 >
  50. Sara says

    April 4, 2016 at 12:31 am

    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 to this comment >
    • Tricia Buice says

      April 4, 2016 at 8:00 am

      We really love it Sara. I put asparagus in everything these days 🙂 Have a great week!

      reply to this comment >
  51. Foodiewife says

    April 3, 2016 at 5:34 pm

    What a beautiful dish. We love scampi, and the addition of my beloved asparagus and tomatoes is a beautiful twist. I won’t forget to pin!

    reply to this comment >
    • Tricia Buice says

      April 3, 2016 at 7:31 pm

      Thank you so much! Have a great week 🙂

      reply to this comment >
  52. Monique says

    April 3, 2016 at 5:25 pm

    We love these kinds of meals!

    reply to this comment >
    • Tricia Buice says

      April 3, 2016 at 7:30 pm

      Me too Monique – hope you are doing welL!

      reply to this comment >
  53. Becky Green says

    April 3, 2016 at 4:21 pm

    Tricia, this looks SO GOOOOOOOD!!!!! :0 You are SUCH A GOOD COOK!!! 😉 I think I like the Angel Hair Pasta the best, as it isn’t so heavy! 😉

    reply to this comment >
    • Tricia Buice says

      April 3, 2016 at 7:30 pm

      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 to this comment >
  54. [email protected]'s Recipes says

    April 3, 2016 at 2:26 pm

    I would lick the whole bowl clean, Tricia. This is so fresh, bright and delicious…a perfect spring dish.

    reply to this comment >
    • Tricia Buice says

      April 3, 2016 at 7:29 pm

      Thanks Angie – it is an easy and delicious recipe. Hope you give it a try!

      reply to this comment >
  55. sue|theviewfromgreatisland says

    April 3, 2016 at 12:57 pm

    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 >
    • Tricia Buice says

      April 3, 2016 at 7:29 pm

      Thank you Sue! Hope you have a fantastic week 🙂

      reply to this comment >
      • Jane says

        September 7, 2018 at 12:07 pm

        Can this lovely dish be made in the morning & rewarmed before serving for dinner?

        reply to this comment >
        • Tricia Buice says

          September 7, 2018 at 3:52 pm

          Hi Jane. I haven’t tried making this dish ahead of time so I’m not sure. I don’t think the pasta would be as good rewarmed and the shrimp may get a little overcooked and become rubbery. It may turn out fine and I’m anxious to hear if you give it a try. Good luck 🙂

          reply to this comment >

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