Shrimp Scampi with Linguine Pasta & Asparagus – a zesty mixture of flavorful shrimp, buttery linguine pasta, and crispy asparagus sauteed to perfection for a tasty, classic meal that your whole family will love.
Pasta, asparagus, and shrimp…how could you go wrong? This version of a classic shrimp scampi and pasta recipe is easy to make and packs in the perfect combination of flavors. It’s easy to whip up and doesn’t take long to make – you can have dinner on the table in less than 30 minutes! It looks so pretty (and fancy!) on a plate, making it a great dish to serve when you are entertaining, and no one will ever know that it only took you a few minutes to prepare.
To make this delicious shrimp scampi, simply boil your pasta, saute your asparagus with the seasonings, add your shrimp and broth then simmer. Then just add your pasta and this delicious dinner is ready to serve. Top it off with a little fresh parsley for a delicate garnish and an extra dash of flavor.
Why You’ll Love This Shrimp Scampi with Pasta
- This recipe gives you a flavorful, delicious version of a classic dish.
- It combines perfectly seasoned shrimp with buttery pasta and fresh asparagus – yum!
- The added asparagus is a good way to get some veggies into your diet.
- It can be made and served in less than 30 minutes!
- It looks very impressive on a plate, making it a great meal to serve when you are entertaining.
Ingredients For Your Shrimp Scampi with Linguine
- Peeled & Deviened Shrimp
- Butter & Olive Oil
- Asparagus
- Chicken Broth or White Wine
- Salt & Black Pepper
- Italian Seasoning
- Fresh Parsley
- Lemon Juice
- Linguine Pasat
How To Make Shrimp Scampi with Linguine Pasta & Asparagus
- Cook the pasta in lightly salted water according to package directions.
- Meanwhile, melt butter in a saucepan over medium-high heat with olive oil in a large skillet. Add in garlic, asparagus, salt, Italian seasoning, and pepper. Cook for 3-4 minutes stirring occasionally until asparagus has softened.
- Add shrimp, stirring continuously until shrimp just turns pink, about 2 minutes.
- Pour in wine or chicken broth and simmer for 3 to 5 minutes.
- Add cooked pasta to the skillet and toss to coat. Top with fresh chopped parsley. Serve immediately.
What to Serve/Pair with Your Shrimp Scampi
This Shrimp Scampi makes a great stand-alone dish. If you are entertaining and want to serve it with an appetizer, try pairing it with these Cucumber and Dill Baguettes. These are a light and refreshing finger food that your guests can enjoy while waiting on the shrimp scampi. You’ll also want to pair this meal with a dessert, of course. If you want to keep to the classics, pair it with this Easy Homemade Apple Pie. If you’re wanting something a little different, try these Key Lime Cookies. Something about the lime flavor in these cookies just pairs so well with the shrimp scampi. It definitely gives me a tropical feel!
Popular Substitutions & Additions
- If you don’t have linguine, feel free to use another type of pasta. It would also be good with fettuccine or angel hair pasta.
- If you can’t find large shrimp, you can use jumbo or even mini shrimp. Keep in mind that you’ll need to adjust the cooking time accordingly to ensure you don’t over or undercook the shrimp.
- If you want to add another pop of acidity, sun-dried tomatoes make a great addition to this shrimp scampi recipe.
Storage & Reheating
This Shrimp Scampi with Linguine will last for up to 2 days in the fridge. Just store it in an air-tight container. To reheat, microwave for 2 minutes, stirring halfway. If it is not warm enough, add 30 seconds. Repeat until you’ve reached your desired temperature.
If you want to keep this even longer, it will freeze for up to 6 weeks in a sealed container without the pasta. You’ll need to thaw the shrimp overnight in the fridge before reheating. Then, heat in the microwave or skillet until warm and add in freshly cooked pasta.
Shrimp Scampi FAQs
The white wine gives the shrimp scampi a more of a light and bright flavor, while the chicken broth is more savory and salty. The one that you choose to use is totally your preference. If you have the wine on hand, I’d use that over the chicken broth.
Sure! Keep in mind, though, that the pasta gets its flavor from the sauce that is on the shrimp and asparagus, so it is more flavorful when tossed together.
Yes, you can make this low recipe carb. An easy way to do this is to use veggie pasta instead of linguine – you can find this in most grocery stores.
Yes, if you don’t want to use fresh shrimp (or can’t find any that look good at the grocery store), you can use frozen shrimp. Save yourself the trouble and go ahead and get the peeled and deveined frozen shrimp. Let the shrimp thaw completely inside a colander, so the water drains off, and they aren’t sitting in it. Then you’ll just want to toss them in the sauce with the asparagus until heated through.
Other Dinner Recipes You’ll Love
- Cajun Shrimp Foil Packets
- Creamy Mozzarella Shrimp Pasta
- Cilantro Lime Shrimp Tacos
- Lasagna Roll Ups Recipe
- The Best Teriyaki Chicken Rice Bowl
Don’t Forget To Come Back And Let Me Know How Your Shrimp Scampi with Linguine and Asparagus Turned Out!
Shrimp Scampi with Pasta
Ingredients
- 4 tbsp butter
- 2 tbsp olive oil
- 1½ cups asparagus (cut into 1-inch pieces)
- 4 cloves garlic (minced)
- ½ cup white wine or chicken broth
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning
- 1½ pounds large shrimp (peeled and deveined)
- 3 tbsp fresh parsley (chopped)
- 2 tbsp lemon juice (fresh squeezed)
- 1 pound linguine
Instructions
- Cook the pasta in lightly salted water according to package directions.
- Meanwhile, melt butter in a saucepan over medium-high heat with olive oil in a large skillet. Add in garlic, asparagus, salt, Italian seasoning, and pepper. Cook for 3-4 minutes stirring occasionally until asparagus has softened.
- Add shrimp, stirring continuously until shrimp just turns pink, about 2 minutes.
- Add wine or chicken broth and simmer for 3 to 5 minutes.
- Add cooked pasta to skillet and toss to coat. Top with fresh chopped parsley. Serve immediately.
Have you tried this recipe?
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I usually make a shrimp broccoli pasta toss, but since I had asparagus I thought I’d try something different. Very tasty, however I upped the asparagus to about 2cups since 1 1/2 seemed too little. Could have used even more IMO. Also, I didn’t have linguine so used angel hair, and only made half a pound. It was way more than I needed, but I guess that’s personal preference. It did taste really good. Thank you!