30 Minute Garden Shrimp Scampi in Lemon-Butter Sauce

This buttery, garlic shrimp scampi comes with a tomato-basil twist! Made in under 30 minutes, it is also a perfect dinner for busy weeknights.

When I was brainstorming recipe ideas, I wanted to create an easy dinner recipe that is perfect for the warmer days we have been experiencing lately. Nothing screams summer and warmer weather quite like tomatoes and fresh basil. We all love a good Caprese salad— am I right? Nevertheless, I wanted to give the dynamic duo the spotlight in an entree this go-around.

The shrimp scampi topping is all made in the same skillet, so this recipe is also requires little clean-up. Fast, easy, AND minimal clean-up? It’s a win-win for me!

Let’s get cooking!

Ingredients:

• 3 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 tablespoon minced garlic

• 1lb medium uncooked shrimp, peeled and deveined

• 1 bundle asparagus

• 1 lemon, halved

• ½ cup sun-dried julienne cut tomatoes

• 1 (1lb) box angel hair pasta

• ¼ cup fresh basil leaves, julienned

• Freshly shaved parmesan, for topping

• 1 tsp sea salt

• ¼ tsp freshly cracked black pepper, to taste

Instructions:

1. In a large skillet over medium heat, melt the butter, squeeze ½ of the lemon, and add olive oil, garlic, salt, and pepper. Stir to combine and then add shrimp.

2. Cook shrimp in the lemon butter sauce for approximately 5 minutes, until bright pink and firm (or until the internal temperature reaches 145°F). Spoon the shrimp out of the skillet, leaving the sauce behind, and set aside.

3. Cut ¾ of the asparagus ends off, and add the tops to the skillet over medium heat. Stir to coat the asparagus tops in the sauce, and then squeeze the other lemon half over the asparagus. Season with additional sea salt and pepper and continue to cook for 8 minutes. In the meantime, prepare angel hair pasta al dente as instructed in the package directions.

4. Once the asparagus is finished cooking, remove it from heat, and add the shrimp back to the skillet, along with the sun-dried tomatoes and julienned basil. Toss everything in the skillet to evenly coat in the sauce.

5. Plate the pasta and spoon shrimp scampi over the pasta. Sprinkle shaved parmesan, additional basil, sea salt, and freshly cracked black pepper on top. Enjoy with a crusty French baguette!