Jumbo Shrimp with Asparagus
Elevate your weeknight dinners with this vibrant and quick-to-make Jumbo Shrimp with Asparagus recipe! Bursting with fresh, zesty flavors, this dish pairs tender jumbo shrimp and crisp asparagus in a luscious garlic butter sauce accented by a bright squeeze of lemon. With a hint of heat from red pepper flakes and the finishing touch of fresh parsley, every bite is irresistibly delicious. Ready in just 25 minutes, this one-pan recipe combines ease and elegance, making it perfect for busy nights or special occasions. Serve it as a light, low-carb main course, or pair it with rice, pasta, or crusty bread for a more indulgent, crowd-pleasing meal. Keywords: shrimp and asparagus recipe, garlic butter shrimp, easy weeknight dinner, one-pan seafood recipe, quick healthy meals.
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Recipe Information
Ingredients
- 1 pound Jumbo shrimp (peeled and deveined, tails on)
- 1 pound Asparagus (trimmed and cut into 2-inch pieces)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice (freshly squeezed)
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the jumbo shrimp under cold water and pat them dry with a paper towel. Set aside.
Trim the woody ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant, but avoid browning.
Add the asparagus to the skillet. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Cook for 3-4 minutes, stirring occasionally, until the asparagus turns bright green and begins to soften.
Push the asparagus to one side of the skillet and add the shrimp in a single layer. Season the shrimp with the remaining salt, black pepper, and red pepper flakes.
Cook the shrimp for 2-3 minutes on one side, then flip them over. Cook for another 2-3 minutes, or until the shrimp are pink and opaque.
Add the remaining 1 tablespoon of butter and the lemon juice to the skillet. Stir gently to coat the shrimp and asparagus in the sauce. Cook for an additional minute to combine flavors.
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately. Enjoy this dish on its own or paired with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.5 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
