Lemon Garlic Shrimp and Asparagus is a vibrant, incredibly quick, and flavorful dish perfect for busy weeknights or a light, elegant meal. This recipe delivers all the satisfying taste of a restaurant-quality meal with minimal effort and fuss.
Key Ingredients for Lemon Garlic Shrimp and Asparagus:
- 1 pound large shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into 1-2 inch pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional, can substitute with chicken broth or water)
- 2 tablespoons fresh lemon juice (from about 1/2 to 1 lemon)
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
How to Make Lemon Garlic Shrimp and Asparagus:
This Lemon Garlic Shrimp and Asparagus recipe is a culinary revelation, boasting incredible simplicity and a flavor profile that sings. In just 20 minutes, you’ll have a satisfying meal that’s bursting with zesty lemon, aromatic garlic, and tender-crisp asparagus. The secret lies in the quick sear of the shrimp and the light, bright sauce that ties everything together.
Step-by-Step Instructions:
- Prepare the Asparagus: Begin by washing the asparagus and snapping off the woody ends. Cut the remaining stalks into bite-sized pieces, about 1-2 inches long. Set aside.
- Prepare the Shrimp: Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is a crucial step for achieving a good sear and preventing them from steaming. Season the shrimp generously with salt and freshly ground black pepper.
- Sauté the Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared asparagus and sauté for 3-4 minutes, until it’s bright green and tender-crisp. You want it to still have a slight bite. Remove the asparagus from the skillet and set aside.
- Sauté the Garlic: Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds, until fragrant, being careful not to burn the garlic.
- Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the shrimp from the skillet and set aside with the asparagus.
- Deglaze the Pan: Pour the white wine (or broth/water) into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon – this is where a lot of flavor resides! Let the liquid simmer and reduce slightly for about 1-2 minutes.
- Create the Sauce: Stir in the remaining 2 tablespoons of butter and the fresh lemon juice. Swirl the pan until the butter is melted and creates a light, emulsified sauce. Season with salt and pepper to taste.
- Combine and Finish: Return the cooked shrimp and sautéed asparagus to the skillet. Toss everything gently to coat with the lemon garlic sauce. Cook for another minute or two, just until heated through.
- Garnish and Serve: Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Immediately serve the Lemon Garlic Shrimp and Asparagus hot.
Why You’ll Love This Lemon Garlic Shrimp and Asparagus:
You’ll absolutely adore this Lemon Garlic Shrimp and Asparagus for its stunning combination of bright, fresh flavors and effortless preparation. The star of this dish is undoubtedly the succulent shrimp and perfectly tender asparagus, bathed in a luscious, zesty lemon garlic sauce that tastes remarkably sophisticated. This recipe is a fantastic budget-friendly alternative to ordering takeout, proving that delicious and healthy meals can be made at home without breaking the bank.
The delightful tang of fresh lemon, the punch of aromatic garlic, and the vibrant green of the asparagus create a symphony of tastes and textures that will have you coming back for more. It’s a dish that feels indulgent yet light, making it perfect for a romantic dinner for two or a quick and healthy weeknight meal for the family – a far cry from the sometimes-heavy sauces of a lemon butter pasta, offering a lighter yet equally satisfying experience. So, gather your ingredients and give this incredible Lemon Garlic Shrimp and Asparagus a try; your taste buds will thank you!
Storing and Reheating Tips:
Leftovers of Lemon Garlic Shrimp and Asparagus can be stored in an airtight container in the refrigerator for up to 2-3 days. Ensure the dish has cooled completely before sealing the container to prevent excess condensation.
To reheat, the best method is to gently warm it on the stovetop over low heat. Add a splash of water or a little extra lemon juice to the pan to help prevent the shrimp from drying out and to revive the sauce. Alternatively, you can microwave it, but be sure to stir frequently and heat in short intervals to avoid overcooking the shrimp. For freezing, it’s generally not recommended as the texture of the shrimp and asparagus can suffer upon thawing.
Final Thoughts:
This Lemon Garlic Shrimp and Asparagus is truly a gem – simple, quick, and bursting with fresh, delightful flavors. Give it a whirl this week; you won’t be disappointed with this incredibly satisfying meal.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Lemon Garlic Shrimp and Asparagus
Ingredients
Equipment
Method
- Begin by washing the asparagus and snapping off the woody ends. Cut the remaining stalks into bite-sized pieces, about 1-2 inches long. Set aside.1 bunch fresh asparagus
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is a crucial step for achieving a good sear and preventing them from steaming. Season the shrimp generously with salt and freshly ground black pepper.1 pound large shrimp, to taste salt and freshly ground black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared asparagus and sauté for 3-4 minutes, until it’s bright green and tender-crisp. You want it to still have a slight bite. Remove the asparagus from the skillet and set aside.2 tablespoons olive oil, 1 bunch fresh asparagus
- Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds, until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 4 tablespoons unsalted butter, 4 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the shrimp from the skillet and set aside with the asparagus.1 pound large shrimp
- Pour the white wine (or broth/water) into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon – this is where a lot of flavor resides! Let the liquid simmer and reduce slightly for about 1-2 minutes.1/4 cup dry white wine
- Stir in the remaining 2 tablespoons of butter and the fresh lemon juice. Swirl the pan until the butter is melted and creates a light, emulsified sauce. Season with salt and pepper to taste.4 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, to taste salt and freshly ground black pepper
- Return the cooked shrimp and sautéed asparagus to the skillet. Toss everything gently to coat with the lemon garlic sauce. Cook for another minute or two, just until heated through.1 pound large shrimp, 1 bunch fresh asparagus
- Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Immediately serve the Lemon Garlic Shrimp and Asparagus hot.1 tablespoon fresh parsley, to taste salt and freshly ground black pepper