Shrimp Scampi Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1/4 cup pasta water, then drain the pasta.

Step 2: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 3–4 minutes until crisp-tender. Remove and set aside.

Step 3: Add the remaining olive oil and 2 tablespoons butter to the skillet. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.

Step 4: Reduce the heat to medium. Add the remaining butter, garlic, and red pepper flakes. Cook for about 30 seconds until fragrant.

Step 5: Stir in the lemon zest and lemon juice, scraping up any browned bits from the pan.

Step 6: Return the asparagus and shrimp to the skillet and toss to combine.

Step 7: Add the cooked spaghetti and reserved pasta water. Toss everything together until the pasta is evenly coated with the sauce.

Step 8: Stir in the Parmesan cheese and chopped parsley. Mix well and adjust seasoning if needed.

Step 9: Remove from heat and serve immediately with additional Parmesan cheese and lemon wedges.

Storage and Reheating Tips

Store leftover Shrimp Scampi Pasta in an airtight container in the refrigerator for up to 3 days.

For best results, reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.

Avoid overheating the shrimp, as they can become rubbery.

Freezing is not recommended, as the pasta texture and shrimp quality may deteriorate after thawing.