By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
360 cal · 30 min
Roasted Shrimp Scampi
Recipe GLPR79d195a64a5686
Rate this recipe
Average rating: 4.8 (1)
Tender roasted shrimp tossed with fresh lemon, garlic, mint, and basil, then served over whole-grain spaghetti. This Mediterranean-inspired dish comes together quickly with bright, herbaceous flavors and a light olive oil base. Perfect for a healthy weeknight dinner.
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Ingredients
Salt
Black pepper
1 large lemon
1 lb. fresh asparagus, trimmed
4 tsp. extra virgin olive oil
2 cloves garlic, minced
¼ cup fresh mint leaves, chopped
¼ cup fresh basil leaves, chopped
12 oz. large shrimp, peeled and deveined
⅛ tsp. crushed red pepper flakes
8 oz. whole-grain blend spaghetti, uncooked
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.
While water heats, pat the shrimp dry and place in a large bowl. Add the minced garlic, a pinch of salt, and a crack of black pepper. Toss to coat evenly. Let sit for up to 30 minutes before cooking.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook without stirring for 2 to 3 minutes until the bottoms are opaque. Toss and cook another 1 to 2 minutes until the shrimp are pink throughout and reach an internal temperature of 145°F. Transfer to a plate.
Cut the lemon in half. Zest half the lemon and juice the entire lemon, setting both aside separately. Trim the asparagus and cut into 2-inch pieces.
In the same skillet over medium heat, add the red pepper flakes and cook, stirring, for about 30 seconds until fragrant. Do not let them burn.
Pour in the lemon juice and lemon zest, stirring to combine. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly reduced. Season with salt and pepper to taste.
Return the cooked shrimp and any accumulated juices to the skillet. Add the fresh mint and basil leaves, tossing gently to coat everything in the sauce. Warm through for about 1 minute, stirring gently.
Divide the cooked spaghetti among four serving bowls. Top each with the shrimp scampi mixture and a generous portion of sauce. Serve immediately with extra salt and pepper on the side if desired.
Comments
Roasted Shrimp Scampi checks every box for a Charlotte weeknight. Fresh shrimp lands reliably at Harris Teeter, Food Lion, and Publix; asparagus and lemon are dependable year-round; garlic, olive oil, and dried red pepper flakes sit in every pantry. The stated 30 minutes is honest—pasta water boils while shrimp and asparagus roast in parallel—and feeds four as a straightforward one-pan dinner that works fresh off the sheet. The only caveat is shrimp cost, which typically runs $8–12 per pound depending on size and source; budget accordingly if that matters to your weekly grocery spend. Mint and basil are nice garnishes but optional, and the dish keeps well as leftovers.
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