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Shrimp Scampi Pasta with Asparagus

A creamy blend of sautéed shrimp, tender asparagus, and perfectly al dente pasta, all mingling together in a garlicky sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz spaghetti or linguine pasta Use your preferred pasta type.
Shrimp and Vegetables
  • 1 lb large shrimp, peeled and deveined
  • 1 cup asparagus, trimmed and cut into bite-sized pieces Fresh asparagus is preferred.
Sauce
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes Optional, adds heat.
  • 1 medium lemon, juice and zest
  • Salt and black pepper to taste
Garnish
  • Fresh parsley, chopped Add for garnish.
  • Grated Parmesan cheese Optional, for serving.

Method
 

Cook the Pasta
  1. Boil a large pot of salted water. Add spaghetti or linguine, cooking according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the Asparagus
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add asparagus and sauté for about 3-4 minutes, or until tender yet crisp. Remove and set aside.
Cook the Shrimp
  1. In the same skillet, add another tablespoon of olive oil. Add minced garlic and red pepper flakes, sautéing for about a minute until fragrant. Add shrimp, cooking until they turn pink, about 3-4 minutes.
Combine Ingredients
  1. Return asparagus to the skillet, then toss in the cooked pasta. Pour in the reserved pasta water, lemon juice, and zest, mixing everything together until well combined. Season with salt and pepper to taste.
Garnish and Serve
  1. Serve immediately, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in 30-second increments in the microwave, adding a splash of water or olive oil to restore texture.