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Lemony Shrimp Scampi with Asparagus


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Rate this recipe 4.1/5 (8 Votes)


  • 3/4 3/4 3/4 lb angel-hair pasta
  • 2 2 2 T olive oil
  • 3/4 3/4 3/4 lb large or jumbo shrimp, peeled and deveined
  • 6 6 6 T unsalted butter
  • 3 3 3 cloves of garlic, minced
  • 1/4 1/4 1/4 cup lemon juice (2 lemons), plus wedges for serving
  • 2 2 2 T fresh chopped parsley
  • bunch bunch of asparagus with rough ends snapped off, then cut remaining stalks in half


Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain.
Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.


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