Shrimp Scampi with Asparagus
Garlicky shrimp and crisp-tender asparagus tossed with spaghetti in a bright lemon-herb butter sauce. Everything comes together in one pan after the pasta is cooked — don’t rush the garlic, and don’t overcook the shrimp.
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½ lb (225 g) spaghetti -
1 bundle asparagus -
3 tbsp butter, divided -
3 tbsp olive oil, divided -
5 cloves garlic, minced -
1 lb (450 g) large shrimp, peeled and deveined -
¼ cup lemon juice -
1 tbsp lemon zest -
⅓ cup fresh herbs (parsley, basil, or a mix), chopped -
salt, pepper, and chilli flakes — to taste -
grated Parmesan — to serve
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Bring a large pot of salted water to a boil with 1 tbsp olive oil. Cook the spaghetti until al dente. Drain and return to the pot.
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Trim the asparagus to remove the woody ends. Cut into thirds.
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Place a large, deep pan over medium-high heat. Add 1 tbsp oil and 1 tbsp butter. Add the asparagus, season with ¼ tsp salt and pepper, and cook uncovered for about 5 minutes until crisp-tender. Remove from pan and set aside.
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In the same hot pan, add the remaining butter and oil. Add the garlic and sauté briefly. Add the shrimp in a single layer, season with salt and pepper, and sauté until pink and just opaque — about 2 minutes per side.
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Add the lemon juice, chopped herbs, and lemon zest. Stir to combine. Turn off the heat and return the pasta and asparagus to the pan. Toss everything together. Add salt, pepper, and chilli flakes to taste. Serve topped with Parmesan.
