Pasta with Shrimp Scampi, Tomatoes, and Asparagus

This flavorful dish combines tender shrimp with fresh tomatoes and crisp asparagus for a light yet satisfying meal. Perfect for a quick weeknight dinner, it’s bursting with bright, zesty flavors that everyone will love.

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TIME35 min

SERVINGS4

RATING5.0 / 5

Pasta with Shrimp Scampi, Tomatoes, and Asparagus

COOKBOOK / 29644

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 pound penne pasta ½ cup butter 1 tablespoon Dijon mustard 1 tablespoon minced garlic, or more to taste 1 tablespoon minced flat-leaf parsley, or more to taste ½ lemon, juiced ¼ cup white wine, or more to taste 1 pound uncooked medium shrimp, peeled and deveined 1 pint grape tomatoes, halved 1 bunch fresh asparagus, trimmed 2 tablespoons olive oil 2 tablespoons freshly grated Parmesan cheese, or to taste 1 teaspoon minced garlic coarse kosher salt to taste freshly ground black pepper to taste crushed red pepper to taste ¼ cup grated Pecorino Romano cheese, or to taste ¼ cup shredded Italian cheese blend, or to taste

02 / HOW TO MAKE IT

Let's cook.

01

Boil and Drain Pasta

Start by heating your oven to 450°F. Meanwhile, bring a large pot of salted water to a boil and cook the penne until it’s tender but still has a little bite, about 11 minutes. Drain the pasta and set it aside in the pot.

02

Prepare butter sauce

While the pasta cooks, melt some butter in a saucepan over medium-low heat. Stir in Dijon mustard, a tablespoon of garlic, chopped parsley, lemon juice, and white wine. Transfer the shrimp and tomatoes to a small glass baking dish, then pour the butter sauce over them, tossing gently to coat everything.

03

Roast Asparagus and Shrimp

In another baking dish, mix the asparagus with olive oil, Parmesan, a teaspoon of garlic, salt, pepper, and a pinch of red pepper flakes. Place both dishes side by side in the oven and bake for around 15 minutes, until the shrimp turns pink and the asparagus is tender.

04

Combine and Serve

Once everything’s cooked, pour the shrimp, tomatoes, and buttery sauce over the pasta and stir it all together. Sprinkle in some Pecorino Romano and Italian blend cheeses, mixing until melted and combined. Finally, pile the roasted asparagus on top and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Be careful not to overcook the shrimp; they cook quickly and become rubbery if left too long.
- Use fresh garlic and lemon juice to enhance the sauce’s brightness.
- Blanch the asparagus briefly before adding it to keep it crisp and vibrant.

Why you’ll love it

This dish combines tender shrimp with fresh vegetables and a light, garlicky sauce. It’s full of bright flavors and textures that make every bite satisfying. Plus, it comes together quickly, perfect for a weeknight meal or a special dinner.

Serving ideas

Serve with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread to soak up the sauce. A light green salad with a lemon vinaigrette pairs well to keep the meal fresh and balanced.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp. It’s best enjoyed fresh but can be refreshed with a squeeze of lemon before serving again.