Lemon Pepper Shrimp Scampi With Sauteed Asparagus

"The sauteed asparagus makes a fine accompaniment to this tasty meal, but you certainly can opt for another side dish instead. The combination of the lemon and asparagus with the shrimp just says "Spring is here" to me!"
photo by SueVM photo by SueVM
photo by SueVM
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
Ready In:




  • Heat olive oil in a large nonstick skillet over medium-high heat. Add asparagus; saute 4 minutes. Sprinkle with 1/4 t. salt and 1/8 t. pepper; cover and keep warm.
  • Cook orzo according to package directions. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 t. salt; cover and keep warm.
  • Meanwhile, melt 1 T. butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 t. salt. Add half of shrimpt o pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 t. butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.
  • Melt remaining 1 T. butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and 1/4 t. pepper; cook 1 minute or until shrimp are done. Serve over orzo with asparagus on the side.

Questions & Replies

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  1. Deantini
    This is a wonderful combination of flavours. I did not use asparagus but used snow peas instead, which worked really well. I sauteed the snow peas along with the garlic and added shrimp as per direction, so I omitted the first step where vegetables are sauted separately. Again, the flavours were wonderful and the dish is simple to prepare. Made for Think Pink - Oct 2009
  2. Az B8990
    This was a fantastic meal. Followed the recipe exactly, except for using gluten free pasta. Super easy and delicious. I'll make this again. Made for the Garden Forum Herb of the month, May 2009.
  3. SueVM
    We absolutely loved, loved this meal. My DH raved how good it was and I have to agree. I would give this 10 stars if I could. Restaurant quality and company worthy, the flavors meld so perfect together. Thank you Jackie for such a wonderful recipe. Made for the team Dining Daredevils for ZWT5.
  4. luvcookn
    We really enjoyed this dish!! It was fast and easy to put together...and the flavours are well blended. I did however cut down on the salt (personal preference) and had to use a different pasta (what I had on hand). I will definate4ly be making this again. Thank you for sharing. Made for ZWT5.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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