Shrimp Scampi with Tomatoes, Pasta, and Roasted Asparagus: A Date Night Delight

By Olivia

This Shrimp Scampi with Tomatoes, Pasta, and Roasted Asparagus is a sophisticated yet easy-to-make dish that’s perfect for a date night. With succulent shrimp, roasted asparagus, and fresh tomatoes tossed in a buttery, garlicky sauce, this dish combines bold flavors and fresh ingredients. Pair it with a chilled glass of Sauvignon Blanc, and you have an impressive meal that’s sure to please.

Quick Benefits

Easy and Impressive: This dish is simple to prepare but has a refined flavor profile, making it perfect for special occasions or date nights.
Full of Flavor: The shrimp, asparagus, and tomatoes come together in a rich, garlicky sauce, with the lemon and white wine adding a zesty twist.
Great Leftovers: This recipe makes plenty of servings, so you can enjoy it the next day or send leftovers home with your guest.
Balanced Meal: A combination of protein from the shrimp, fiber from the asparagus, and carbohydrates from the penne pasta, making for a well-rounded dish.

Essential Ingredients

Penne Pasta: The hearty pasta base for this dish that pairs perfectly with the buttery sauce.
Butter: The rich base for the flavorful sauce that coats the shrimp and pasta.
Dijon Mustard: Adds a touch of tanginess to the sauce, complementing the shrimp and vegetables.
Garlic: Brings an aromatic depth to the dish.
Shrimp: The star protein, which becomes tender and flavorful when roasted in the buttery sauce.
Grape Tomatoes: Sweet, juicy tomatoes that burst with flavor when cooked.
Asparagus: Roasted to perfection with a hint of Parmesan and olive oil, it adds a fresh, grassy flavor.
White Wine: Adds acidity and complexity to the sauce, balancing out the richness.
Cheese: A combination of Parmesan, Pecorino Romano, and Italian cheese blend for a savory, cheesy finish.

Preparation Steps

Preheat the Oven: Heat your oven to 450°F (230°C).
Cook the Penne Pasta: In a large pot, bring salted water to a boil. Add penne pasta and cook for about 11 minutes, or until al dente. Drain and set aside.
Prepare the Shrimp and Tomatoes: In a small baking dish, combine shrimp and halved grape tomatoes. Pour over melted butter, Dijon mustard, garlic, parsley, lemon juice, and white wine. Stir to coat evenly.
Roast the Asparagus: In another baking dish, toss asparagus with olive oil, Parmesan cheese, garlic, salt, pepper, and red pepper flakes. Place both baking dishes in the oven and bake for 15 minutes, or until shrimp are pink and asparagus is tender.
Combine and Serve: Once baked, pour the shrimp, tomatoes, and butter over the cooked penne pasta. Toss in Pecorino Romano and Italian cheese blend until the cheese melts and the dish is well combined. Serve the roasted asparagus over the pasta.

Health Benefits

Protein-Packed: The shrimp provides a lean source of protein, essential for muscle repair and growth.
Rich in Fiber: Asparagus adds fiber to the dish, supporting healthy digestion.
Good Fats: The olive oil used for roasting asparagus provides healthy fats, promoting heart health.
Low in Carbs: With a reasonable portion of pasta, this dish remains lower in carbohydrates, making it suitable for those on a lower-carb diet.
Vitamin C: The grape tomatoes and asparagus provide a good dose of vitamin C, important for immune function and skin health.

Serving Suggestions

Pair with Wine: A crisp Sauvignon Blanc is the perfect wine pairing for this dish, complementing the acidity from the lemon and white wine in the recipe.
Garnish with Fresh Herbs: Top the dish with additional fresh parsley or basil for a burst of color and freshness.
Side Salad: Serve with a light salad of mixed greens and a simple vinaigrette to balance the richness of the dish.
Bread: A warm crusty bread on the side is perfect for sopping up the leftover buttery sauce.

Creative Variations

Swap the Pasta: Instead of penne, try using spaghetti, fettuccine, or even zucchini noodles for a lighter, low-carb alternative.
Add Extra Vegetables: You can also add roasted bell peppers, spinach, or mushrooms to the dish for more variety and flavor.
Use a Different Protein: While shrimp is a great choice, you can substitute with chicken, scallops, or even lobster for a more luxurious twist.
Make it Spicy: Add more crushed red pepper or a pinch of chili flakes to the butter sauce to give the dish a spicy kick.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Gently reheat the pasta and shrimp in a skillet over medium-low heat, adding a splash of white wine or chicken broth to prevent the sauce from drying out.
Freezing: Freezing this dish is not recommended due to the texture of the shrimp and pasta, which may become mushy after thawing.

Pro Tips

Use a Good Wine: Since the dish features white wine, choose one you enjoy drinking by itself. The wine’s flavor will infuse the sauce, so using a bottle you love ensures the dish tastes great.
Don’t Overcook the Shrimp: Shrimp cooks very quickly. Overcooking can lead to a rubbery texture, so check the shrimp after about 10-12 minutes of baking.
Roast Asparagus Evenly: Make sure to arrange the asparagus in a single layer for even roasting. This ensures that the asparagus gets crispy and caramelized on the edges.

Frequently Asked Questions

Can I make this dish ahead of time?
While the pasta can be prepared ahead of time, it’s best to assemble and bake the shrimp and asparagus just before serving to keep everything fresh.

Can I substitute the shrimp with chicken?
Yes, you can use chicken breasts or thighs in place of shrimp. Be sure to cook the chicken through and adjust the baking time accordingly.

Can I use a different type of pasta?
Absolutely! Any type of pasta will work, but penne is ideal for holding onto the buttery sauce. Feel free to use spaghetti, fusilli, or rigatoni.

This Shrimp Scampi with Tomatoes, Pasta, and Roasted Asparagus is a flavorful, well-balanced dish that will surely impress. Whether it’s for a special dinner or a weeknight meal, it’s easy to prepare and sure to delight your taste buds!