Lemon Pepper Shrimp Scampi with Sauteed Asparagus
Bright, zesty, and utterly irresistible, this Lemon Pepper Shrimp Scampi with Sautéed Asparagus is the epitome of an elegant yet easy dinner recipe. Juicy, seasoned shrimp are seared to perfection and smothered in a rich, buttery sauce infused with garlic, fresh lemon juice, and a touch of dry white wine, creating a flavor-packed dish that’s as vibrant as it is satisfying. Served alongside tender, lightly charred asparagus, this one-pan wonder balances indulgence with freshness. Optional add-ons like twirl-worthy fettuccine and a sprinkle of Parmesan offer customizable decadence, perfect for weeknight dinners or special occasions. Ready in just 35 minutes, this recipe transforms simple ingredients into a restaurant-quality meal that’s sure to impress. Keywords: lemon pepper shrimp scampi, sautéed asparagus, shrimp dinner recipes, easy seafood recipes, quick weeknight dinners.
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Recipe Information
Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 whole Lemon
- 1 tsp Freshly ground black pepper
- 1 tsp Salt
- 4 cloves Garlic, minced
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 1 cup Chicken stock
- 0.5 cup Dry white wine
- 2 tbsp Parsley, chopped
- 1 lb Asparagus, trimmed
- 0.25 tsp Red pepper flakes (optional)
- 8 oz Fettuccine or linguine (optional, for serving)
- 0.25 cup Parmesan cheese, grated (optional, for garnish)
Instructions
If serving with pasta, cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup of the pasta water, drain, and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Season the shrimp with salt, black pepper, and a squeeze of fresh lemon juice.
Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until shrimp is pink and opaque. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 3 minced garlic cloves. Sauté until fragrant, about 1 minute.
Pour in the white wine and chicken stock. Simmer for 4-5 minutes until slightly reduced.
Lower the heat and stir in the remaining 2 tablespoons of butter, juice of 1 lemon, and optional red pepper flakes.
Return the shrimp to the skillet and toss until coated in the sauce. Remove from heat and sprinkle with fresh parsley.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add trimmed asparagus and a pinch of salt. Sauté for 5-7 minutes, tossing occasionally, until the asparagus is tender and slightly charred.
Optional: Toss the shrimp scampi with cooked pasta, adding reserved pasta water a little at a time to loosen the sauce.
Serve the shrimp scampi alongside the sautéed asparagus. Garnish with freshly grated Parmesan and additional black pepper if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 4287 mg | 186% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.8 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1066 mg | 82% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2544 mg | 54% | |
*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.
