Description
A bright and flavorful one-pan dish featuring succulent shrimp and crisp-tender asparagus in a garlicky lemon butter sauce—perfect for a quick and healthy weeknight dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Season shrimp with salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 3–4 minutes until just tender. Transfer to a plate.
- In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant.
- Add shrimp in a single layer. Cook for 2 minutes per side until pink and opaque.
- Return asparagus to the skillet. Add lemon juice and toss everything together to coat.
- Remove from heat. Garnish with chopped parsley and extra lemon zest if desired. Serve warm.
Notes
- Add cherry tomatoes or bell peppers for more color and flavor.
- Serve over rice, quinoa, or pasta for a heartier meal.
- Stir in cream or parmesan for a creamy variation.
- Use chili garlic sauce for a spicy twist.
- Best reheated gently to avoid overcooked shrimp.
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 170mg
