Description
30-Minute Shrimp Scampi Pasta with Asparagus
Ingredients
12 oz (340g) spaghetti or linguine
1 lb (450g) large shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 cloves garlic, minced
1/4 cup (60ml) olive oil
3 tbsp unsalted butter
1/2 cup (120ml) dry white wine (optional, or use chicken broth)
1 lemon (zest and juice)
1/2 tsp crushed red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
Prepare the Asparagus:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add asparagus pieces and sauté for 3-4 minutes until tender but crisp. Remove and set aside.
Cook the Shrimp:
In the same skillet, heat another tbsp of olive oil. Add shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove and set aside.
Make the Sauce:
Add the remaining olive oil and butter to the skillet. Sauté the garlic and red pepper flakes (if using) for about 1 minute, until fragrant.
Pour in the white wine (or chicken broth) and let it simmer for 2 minutes. Add lemon juice and zest, stirring to combine.
Combine Everything:
Return the asparagus and shrimp to the skillet. Add the cooked pasta and reserved pasta water. Toss everything together to coat in the sauce.
Serve and Garnish:
Season with salt and pepper to taste. Sprinkle with grated Parmesan and fresh parsley. Serve immediately with lemon wedges.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
This vibrant, garlicky shrimp scampi pasta is quick, fresh, and perfect for weeknight dinners! Pair it with a crisp green salad or garlic bread for a complete meal.
#ShrimpScampi #EasyDinner #PastaNight
Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. Start by gathering all ingredients (mise en place) to ensure a smooth 30-minute process. Use a large, deep skillet or Dutch oven to combine everything at the end. When cooking the pasta, heavily salt the water—it should taste like the sea. This seasons the pasta from within. For the sauce, ensure the wine or broth simmers for a full 2 minutes to cook off the alcohol and reduce slightly, concentrating the flavor. When tossing everything together, use tongs to gently fold the ingredients, ensuring the pasta is fully coated without breaking the shrimp or asparagus.
Serving Suggestions
This dish is a complete meal on its own, but perfect pairings elevate it. Serve with a simple arugula salad dressed with lemon vinaigrette to complement the citrus notes. Warm, crusty garlic bread is ideal for soaking up the delicious sauce. For a wine pairing, continue with the same dry white wine used in the recipe, such as Sauvignon Blanc or Pinot Grigio. To make it more substantial, add a side of roasted cherry tomatoes or cannellini beans tossed in herbs.
How-to Summary
In summary: Cook pasta, reserving water. Sauté asparagus, then shrimp, and set aside. In the same pan, make a garlic, wine, and lemon butter sauce. Combine everything with pasta water to create a silky, emulsified sauce that clings to the pasta. Garnish with Parmesan and parsley.
Frequently Asked Questions
Can I make this without wine? Absolutely. Substitute with an equal amount of low-sodium chicken or vegetable broth, adding a teaspoon of white wine vinegar or extra lemon juice at the end for acidity.
How do I prevent overcooked shrimp? Shrimp cook very quickly. Remove them from the pan as soon as they turn pink and opaque (forming a “C” shape). They will warm through again when tossed back in.
Can I use frozen shrimp? Yes. Thaw completely in the refrigerator overnight or under cold running water. Pat them very dry before cooking to ensure proper searing.
What other vegetables can I use? Broccoli florets, sugar snap peas, or thinly sliced zucchini are excellent, quick-cooking alternatives. Adjust sauté time accordingly.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce, as microwaving can make the shrimp rubbery.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté garlic just until fragrant (about 1 minute). Burnt garlic turns bitter and will ruin the sauce.
- Skipping Pasta Water: The starchy reserved water is crucial for helping the sauce emulsify and cling to the pasta. Do not forget this step.
- Crowding the Pan: Cook the shrimp in a single layer. Overcrowding steams them instead of giving a light sear.
- Using Pre-Grated Parmesan: Freshly grated Parmesan melts and integrates into the sauce much better than the pre-grated kind, which often contains anti-caking agents.
Conclusion
This 30-Minute Shrimp Scampi Pasta with Asparagus is the epitome of a perfect weeknight dinner: fast, flavorful, and elegant. By mastering a few simple techniques—like properly seasoning pasta water and creating a quick pan sauce—you can produce a restaurant-quality meal any night of the week. The bright lemon, rich butter, and savory garlic create a classic flavor profile that is endlessly adaptable. Remember the key tips: avoid overcooking, use your pasta water, and garnish generously. Enjoy this vibrant dish that proves impressive dinners don’t require hours in the kitchen.