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Terrific 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
- 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.
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.
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.
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.
Enjoy!
Shrimp Scampi with Asparagus and Tomatoes
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
- 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
Here are a few more delicious shrimp recipes you might also 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
Hanna
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!
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!!!
Karen (Back Road Journal)
I really like the addition of asparagus and tomatoes…the sauce really compliments their flavors.
Tricia Buice
Thanks Karen – it’s a keeper!
Doug Tyndall
Can I use sangria in place of the dry white wine? Or will it be too fruity?
Tricia Buice
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.
Doug Tyndall
Ok. Thank you so much. Am at store now, and checked to see if you had replied. Thank you for replying promptly.
Tricia Buice
You bet Doug! Enjoy 🙂
Susan
Shrimp Scampi is a huge favorite at our home. Love the addition of asparagus in this one!
Tricia Buice
Thanks Susan! We do too 🙂
Jennifer @ Seasons and Suppers
Such a delicious bowl and I love the addition of asparagus and tomatoes! I could eat this every night 🙂
Tricia Buice
Thanks Jennifer – me too!
Gerlinde @ Sunnycovechef
This looks fantastic Tricia, I pinned it. Shrimp and pasta is such a great combination.
Tricia Buice
We love everything about this dish Gerlinde. Thanks!
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!!!
Tricia Buice
A long vacation sounds lovely Mimi – hope you had a great time. Hope you enjoy! Thanks so much.
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!
Tricia Buice
I just love asparagus! Thanks so much Chris 🙂
angiesrecipes
Shrimp is a favorite! This looks mouthwatering.
Tricia Buice
Thanks Angie – buttery garlic shrimp is the best!
John / Kitchen Riffs
Who doesn’t like shrimp? And I LOVE it prepared scampi-style. Terrific looking recipe — my kind of food. Thanks!
Tricia Buice
Mr too John – thanks!
Ana
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
Sue Brown
What will sub for the wine?
Tricia Buice
Hi Sue – white grape juice works well – or just additional broth. Enjoy!
sue | the view from great island
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!
Tricia Buice
Thank you Sue 😉 Hope Grant enjoys this yummy shrimp!
Larry
Looks delicious Tricia and the close-up shot made me want to grab a fork. I like the asparagus in it.
Tricia Buice
Thanks Larry. A favorite dish for sure 🙂
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!
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!
Connie
What kind of white wines do you recommend.
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!
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.
Tricia Buice
Sounds perfect Mike. Thanks for trying the recipe and for taking the time to comment. Enjoy!
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.
Tricia Buice
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.
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.
Tricia Buice
Thanks Ayisha! Glad you enjoyed it.
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.
Tricia Buice
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!
Nadine
Thank you. It is good the way it is. Maybe just a little pepper flakes. I’m not used to peppery food ?
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!!!
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!
Ruben Salazar Fuentes
Can you sub chicken broth for white wine.
Tricia Buice
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!
KT
Chicken broth substitutes for white wine!
Tricia Buice
Yes it does – but I love a little wine in this dish too 🙂
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.
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 😉