Go Back

Shrimp Scampi & Asparagus Pasta

Light, delicious, buttery pasta with red pepper flakes, garlic, onion and perfectly cooked shrimp tossed with whole wheat pasta.
Course: Main
Author: Kristi


  • 1 16 ounce package whole wheat angel hair pasta
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 cup asparagus chopped into 1" pieces
  • 1/2 cup shallots finely diced
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 2 pounds shrimp peeled, deveined, tails off
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup dry white wine
  • 1 lemon juiced
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped fresh parsley leaves


  • Bring a large pot of salted water to a boil; cook angel hair pasta per package instructions. Rinse and drain.
  • Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook asparagus, shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with salt and black pepper; add to the skillet and cook until done, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss angel hair pasta, shrimp, and parsley in the butter mixture until coated.
  • Serve.