Lemon Garlic Butter Shrimp Scampi with Asparagus and Spaghetti

Impress your dinner guests with this elegant yet easy shrimp scampi. Succulent shrimp are sautéed to perfection and tossed with al dente spaghetti and crispy roasted asparagus. The star of the dish is a quick homemade garlic butter infused with lemon zest and Parmesan, creating a rich, flavorful sauce that coats every strand.

A pinch of chili flakes adds a gentle kick, while fresh lemon juice brightens the whole dish. Serve with extra lemon wedges and a sprinkle of Parmesan for a meal that feels like a trattoria favorite. Buon appetito!

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and bring a large pot of salted water to a boil. Wash and dry all produce. Cut asparagus into 1-inch pieces. Zest and quarter the lemon. Peel and mince the garlic.
2. Toss asparagus on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until tender and lightly browned, 12-15 minutes.
3. Once water is boiling, add spaghetti and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
4. Meanwhile, place butter in a microwave-safe bowl and microwave until softened, about 10 seconds. Add lemon zest, half the Parmesan, a pinch of garlic and a pinch of chili flakes (if desired). Mash with a fork to combine. Season with salt and pepper.
5. Rinse shrimp under cold water and pat dry. In a bowl, toss shrimp with a drizzle of olive oil, remaining garlic, salt and pepper. Heat a large pan over medium-high heat. Cook shrimp until opaque, 2-4 minutes.
6. Add drained spaghetti, roasted asparagus, stock concentrate, garlic butter and ¼ cup reserved pasta water to the pan. Toss to coat. Squeeze in lemon juice to taste. Season with salt and pepper. Serve topped with remaining Parmesan and chili flakes, with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for asparagus?

Broccoli or green beans work well as alternatives.

Can I make this dish ahead?

It’s best served fresh, but leftovers can be reheated gently with a splash of water.