Prepare to be amazed by this shrimp and asparagus scampi, a delightful combination of fresh shrimp, vibrant vegetables, and a luscious olive oil butter sauce with a hint of lemon. Light, refreshing, and ready in just 30 minutes, this dish is perfect for a quick yet impressive meal.
The versatility of this shrimp scampi recipe is one of its greatest strengths—feel free to use whatever vegetables you have on hand. For this version, we’ve chosen tender asparagus, sweet cherry tomatoes, and convenient frozen peas. With staples like dry pasta, butter, and random fridge veggies, this recipe is both flexible and accessible.
Shrimp has become a go-to ingredient for its convenience, delicious flavor, and high protein content. I prefer keeping frozen shrimp on hand for whenever the craving strikes.
This shrimp and asparagus scampi serves six, making it ideal for leftovers or doubling up for a larger gathering.
Ingredients
- Shrimp: We used precooked jumbo shrimp, but any size works. Smaller shrimp require less cooking time.
- Asparagus: Fresh asparagus adds a crisp texture, but green beans or spinach are great alternatives.
- Pasta: Fettuccini noodles are our choice, but any pasta variety will do.
- Tomatoes: Cherry tomatoes provide a burst of sweetness; grape tomatoes are a fine substitute.
- Peas: Frozen peas are convenient, but feel free to skip them if they’re not your favorite.
- Parmesan Cheese: Freshly grated parmesan adds a rich, umami flavor. Pecorino Romano or asiago are excellent alternatives.
Variations and Substitutions
- Add Heat: A pinch of red pepper flakes brings a spicy kick.
- Creamier Sauce: Stir in a few tablespoons of heavy cream for a richer texture.
- Gluten-Free Option: Swap in gluten-free noodles if needed.
- Raw Shrimp: Use uncooked jumbo shrimp and cook them briefly before adding to the pasta.
Quick Tip
If using raw shrimp, cook them separately in a skillet with oil and a pinch of salt before incorporating them into the dish.
Storing Leftovers
Store leftover shrimp scampi in an airtight container in the refrigerator for 3-4 days.
Reheating
Reheat in a large skillet over medium heat until warmed through. For a quicker option, use the microwave.
Serving Suggestions
- Garlic Bread: Perfect for soaking up the flavorful sauce.
- Side Salad: Pair with a Caesar salad featuring homemade dressing and croutons.
- Garnish: Sprinkle fresh parsley on top for a finishing touch.
Frequently Asked Questions (FAQs)
What is shrimp scampi sauce made of?
Shrimp scampi sauce is typically made with a combination of ingredients such as butter, garlic, lemon juice, white wine, and parsley. The sauce is often flavored with salt, pepper, and sometimes red pepper flakes for added heat.
Does asparagus go with shrimp?
Yes, asparagus pairs well with shrimp in a scampi dish. The tender and slightly sweet flavor of asparagus complements the succulent and savory flavor of shrimp, making it a popular combination in many seafood recipes.
What’s the difference between piccata and scampi?
Piccata and scampi are two different Italian cooking techniques that involve dredging and sautéing meat or seafood in a flavorful sauce. The main difference between the two is that piccata typically involves dredging the meat or seafood in flour, then sautéing it in butter or oil, while scampi involves sautéing the seafood in a mixture of butter, garlic, and lemon juice.
What pasta for shrimp scampi?
Fettuccine, linguine, and spaghetti are popular pasta choices for shrimp scampi. These long, flat noodles allow the flavorful sauce to coat the pasta evenly, making each bite a delight.
What vegetables taste good with seafood?
Many vegetables pair well with seafood, including asparagus, bell peppers, zucchini, cherry tomatoes, and mushrooms. These vegetables add texture, flavor, and nutrients to seafood dishes, making them a great addition to many recipes.
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Shrimp And Asparagus Scampi
- Total Time: 30 mins
- Yield: 1 1x
Description
A simple and delicious shrimp scampi recipe featuring fresh veggies and a zesty lemon-butter sauce. Ready in just 30 minutes!
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 medium white onion, chopped
- 2 cups chopped asparagus
- 4 garlic cloves, minced
- 8 oz. pasta, any kind
- 1 cup halved cherry tomatoes
- 1 cup frozen peas
- 4 tablespoons butter
- Juice of one lemon
- Salt and pepper, to taste
- 4 cups thawed precooked jumbo shrimp
- Zest of one lemon
- 1/2 cup fresh basil, chopped
- 1/4 cup shredded parmesan (optional)
Instructions
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons of olive oil.
- When the oil is fragrant, add the onion and sauté for 2-3 minutes. Stir in the asparagus, cherry tomatoes, and garlic. Cook until the onion is translucent and the asparagus is tender but not mushy, about 4-5 minutes. Remove the vegetables from the pan and set aside in a bowl.
- Bring 4 quarts of water to a boil. Add the pasta and cook until al dente, 7-11 minutes. One minute before the pasta is done, add the frozen peas to the boiling water. Drain the pasta and peas in a colander and set aside.
- In the same sauté pan, heat the butter and remaining 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is fragrant, add the shrimp. Season with salt, pepper, and lemon juice. Cook for 1 minute.
- Return the cooked vegetables to the pan with the shrimp. Mix everything together and cook for an additional 3-5 minutes over medium heat.
- Remove from heat. Toss the cooked pasta and peas with the shrimp and vegetable mixture. Add lemon zest, fresh basil, shredded parmesan (if using), and additional salt and pepper to taste. Serve immediately.
Notes
Parmesan cheese is optional and not included in the nutrition information.
For added flavor, garnish with extra lemon zest or red pepper flakes.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 473 kcal
- Sugar: 9 g
- Fat: 18 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 35 g