Shrimp Scampi With Asparagus

4.84 from 12 votes
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This asparagus shrimp scampi recipe will absolutely blow your mind because it’s made with tons of veggies, fresh shrimp, and a delicious olive oil butter sauce with a splash of lemon. It’s light, fresh, and ready in 30 minutes.

Asparagus Shrimp Scampi
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The beauty of this delicious shrimp scampi recipe is that you can really use any veggies you have on hand. We chose tender asparagus, cherry tomatoes, and frozen peas for this recipe. I always have some kind of dry pasta, I always have butter, and I always have random veggies in the fridge.

Shrimp is something I’ve been eating more of because it’s just convenient and so tasty (oh, and super high protein!). I like to buy frozen shrimp from the grocery store because then I have it on hand whenever I need it.

The best part about this shrimp scampi pasta recipe is that it serves 6, so it’s likely that you’re going to have some leftovers. As always, you have the option to double this recipe if you’re serving a crowd, too!

What is in this shrimp scampi recipe?

  • Shrimp: We used precooked jumbo shrimp, but you can use any size shrimp. Just remember, the smaller this shrimp is, the less time it needs in the water. 
  • Asparagus: We used fresh asparagus for this recipe, but you could use any other green veggies like green beans or spinach. 
  • Pasta: We used fettuccini noodles, but you can use any type of pasta that you would like. 
  • Tomatoes: We chose cherry tomatoes for a little burst of sweetness throughout the dish, but grape tomatoes would also work. 
  • Peas: We use frozen peas for this recipe because it’s much easier than fresh peas! Feel free to omit these if you don’t like peas. 
  • Parmesan Cheese: Freshly grated parmesan cheese gives this dish such a rich, umami flavor that we love. You could also use pecorino Romano or asiago cheese for a similar taste. If you want to cut down on time, we recommend buying grated parmesan cheese. 

Variations and Substitutions

  • Craving some heat? Add a pinch of red pepper flakes to the mix. It’s a simple way to give your dish a spicy kick that’ll keep you coming back for more.
  • Want a creamier sauce? Add a few tablespoons of heavy cream in step 5 to make this dish creamy. 
  • You can also swap in some gluten-free noodles in case you’re gluten-sensitive! So many options here, ladies and gents.
  • Shrimp: feel free to use uncooked jumbo shrimp. You can quickly cook the shrimp on the stovetop for a few minutes before adding it to the pasta.

Quick Tip

You can also use raw shrimp instead of precooked shrimp for this shrimp scampi with asparagus, but we suggest cooking that separately in a skillet with oil and a bit of salt. 

How to Store Leftover Pasta

Store leftover shrimp scampi in an airtight container in the fridge for 3-4 days.

Reheating

Reheat your leftover shrimp scampi in a large skillet over medium heat until everything is warmed up. 

If you’re in a pinch, the microwave works, too! 

Serving Suggestions

  • Garlic Bread: Serve this delicious dish with some garlic bread to soak up that delicious sauce. 
  • Side Salad: Add a salad with some Homemade Caesar Dressing and Homemade Croutons. YUM.
  • Garnish: Sprinkle some fresh parsley on top for garnish. 
4.84 from 12 votes

Shrimp Scampi with Asparagus

Our shrimp scampi recipe is made with added veggies and a simple, lemony butter sauce that's comes together in 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
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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*

Instructions 

  • Begin by heating a large saute pan over medium/high heat. Add 2 tablespoons of olive oil.
  • When olive oil is fragrant add onion and saute for 2-3 minutes. Then add in asparagus, tomatoes and garlic. Saute veggies until onion is translucent and asparagus is cooked, but not mushy. About 4-5 minutes. Remove from heat and transfer vegetables in to a separate bowl.
    A bowl of shrimp scampi with asparagus on a cutting board.
  • Next, bring 4 quarts a water to a boil. Add pasta and cook until pasta is al dente, 7-11 minutes. When pasta is almost done, add frozen peas to the boiling water and let boil for an additional minute.
  • Strain pasta and peas in a colander and set aside.
  • Finally, heat butter and 1 tablespoon of olive oil over medium heat in the same saute pan as before. When olive oil is fragrant, add shrimp. Season with salt and pepper and lemon juice. Cook for one minute and add the rest of the vegetables to the pan. Mix the shrimp and veggies together, cooking for an additional 3-5 minutes over medium heat.
  • Remove from heat and toss the pasta and peas with the vegetables and shrimp. Add lemon zest, fresh basil, parmesan cheese, and salt and pepper (if needed).

Tips & Notes

  • Parmesan is not included in nutrition information

Nutrition

Calories: 473 kcal, Carbohydrates: 43 g, Protein: 35 g, Fat: 18 g, Fiber: 5 g, Sugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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Fred Humber
Fred Humber
March 19, 2019 3:12 pm

Would be nice to find Shrimp and Asparagus recipes without Garlic and Lemon …. Do not like either of these ingredients.

Ashley M
Ashley M
February 17, 2019 2:21 am
Recipe Rating :
     

4 stars
Delicious & easy. I added chilli flakes to the prawns whilst cooking for an added kick. Only negative is that there is not 6 full main meal size servings. A generous 4 with a lot of excess toppings. Next time I’ll definitely double the pasta and and add an extra 1/3 of the other ingredients to get it to 6 serves.

Norma
Norma
December 28, 2018 1:28 pm

This recipe sounds great tasting and I’m truing it tonight. Thanks for sharing.

Amanda Roberts
Amanda Roberts
June 10, 2018 7:34 pm

Absolutely delicious and super easy! Thank you for sharing. 🙂

Linda
Linda
May 30, 2018 4:48 pm

Amazing recipe a wonderful balance of flavors I’ll make this often thank you

Lin
Lin
April 26, 2018 9:57 am
Recipe Rating :
     

5 stars
So delicious recipe! Thank you for sharing

Barnaby
Barnaby
April 25, 2018 2:08 pm

Wow that looks sensational. Cant wait to make and eat this. You need to try some west African red tea its amazing and would go down a treat.

Jen
Jen
April 23, 2018 8:26 pm

Just made this for my family tonight! The sauce when everything comes together is delish! My 8yo ate it up!

Marina
Marina
April 23, 2018 7:43 pm

Lee this looks BOMB.COM!! Cannot wait to make it this week!

Anindita Mou
April 23, 2018 9:31 am
Recipe Rating :
     

5 stars
That is really yummy recipes.Love to try it.

Anindita Mou
Owner| Food & Health Blogger
https://besthealthyproteinbars.com