Who doesn’t love shrimp scampi!? Today Im sharing MY version of a shrimp scampi pasta. I stayed pretty true to an original scampi recipe with garlic and white wine but mine has a lot more brightness added in with lemon zest and of course SPICE added in with some chili flakes.
Also, little disclaimer- Shrimp scampi usually doesn’t have old bay in it- but like I said, this is MY version and I have a thing that if I make shrimp- I HAVE to put old bay somewhere in it lol. So please leave it out if you want.
I also added in some asparagus because I think shrimp and asparagus pair really nicely together and by browning the asparagus first it adds a little bit of smokiness to this dish! This pasta is tossed in a garlic white wine and butter sauce so it’s extremely simple and even for a pasta- it feels so light and fresh- great to serve during a dinner party or summer cookout! This pasta should taste lemony, spicy and rich from the addition of butter and cheese- so adjust these seasonings as you desire!
Happy Eating 🙂
Spicy Shrimp Scampi Pasta with Asparagus
Yield 4 Servings
3/4 lb. Shrimp, uncooked, cleaned & deveined
8 oz angel hair pasta, (about 1/2 a box) cooked according to package directions (reserve 1 cup of cooking water from pasta).
2 Tbsp, minced or thinly sliced Garlic
2 tsp chili flakes (or more for spice)
2 tsp garlic powder
1 tsp old bay seasoning
2 tsp paprika
3 tbsp freshly squeezed lemon juice
4 tbsp butter
2 tbsp olive oil
1/4 cup white wine
1/4 cup chopped parsley
zest of 1 lemon
1 bunch asparagus, cut into 2 inch pieces
1/3 cup parmigiano reggiano
- In a bowl or large dish, combine the shrimp with garlic powder, old bay seasoning paprika, salt, pepper and a squeeze of lemon juice.
- Heat a large skillet over medium high heat and add 1 tbsp olive oil. Once the oil is hot, add the asparagus, salt, pepper and cook until slightly browned, about 5-6 minutes. Remove asparagus from pan and set aside.
- In the same skillet, add 2 tbsp butter, garlic, and chili flakes. When garlic becomes fragrant, add in the shrimp and cook until shrimp are just pink on both sides, about 3 minutes. Remove shrimp from pan.
- Add white wine & parsley to the pan and continue to stir until wine has slightly reduced down. Add the cooked angel hair, the remaining 2 tbsp of butter and lemon zest. Stir. If pasta still looks dry, add the reserved cooking water in small amounts (letting it thicken and incorporate after each addition). Finally, add the Parmagiano Reggiano and continue to gently stir.
- Add the shrimp back into the pan and cook for an additional 2-3 minutes until shrimp are fully cooked.
- Serve hot with additional squeeze of lemon and freshly cracked black pepper.