New This Month

Shrimp Scampi with Asparagus


Sauteed shrimp is tossed with small ridged pasta shells, called conghiglie rigate, that are perfect for picking up the garlic-infused white wine sauce.

  • Yield: Serves 6

Source: Mad Hungry, Episode 1124


  • 1/2 pound asparagus, sliced on a bias into 2-inch pieces
  • 1 pound pasta, conghiglie rigate (shell-shaped)
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds large shrimp, peeled and deveined
  • Freshly ground black pepper
  • 5 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes, plus more for garnish
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/3 cup white wine
  • Juice of 1/2 lemon
  • 1/4 cup chopped fresh parsley leaves


  1. Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.

  2. Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

  3. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

Reviews Add a comment

  • taxpayrgmailc
    22 DEC, 2015
    I reviewed this on 12/21, but see that it doesn't show. Basically, it was on the bland side, there was way too much pasta to other ingredient ration. I added sauteed baby bellas, and this just is boring. This is probably my 4th or 5th time I have tried Martha Stewart's recipe (I love her!) but her recipes are bland, or baking dry, or no punch or wow factor. I won't make this again.
  • taxpayrgmailc
    21 DEC, 2015
    The only changes I made was I used organic FRESH Spaghetti, and I added 8 oz of sliced baby bella mushrooms. This came out bland following the recipe. I tossed the pasta once tasted and added more salt, and it was "just okay". I'm not sure why... but the recipes I try for Martha just always lack flavor in cooking or baking. I will have to research more and add a few bolder flavors. This was just not very tasty. If I'm going to spend money on shrimp, I don't want a bland result.
  • MissSook
    12 MAY, 2014
  • MountainGirl70
    23 MAY, 2011
    My husband absolutely LOVES this recipe! We may be eating it once a week for awhile!