Lemony Shrimp Asparagus
Brighten up your dinner table with this quick and flavorful recipe for Lemony Shrimp Asparagus! Packed with succulent shrimp, tender-crisp asparagus, and a zesty lemon butter sauce, this 25-minute meal is a perfect combination of vibrant flavors and elegant simplicity. A touch of garlic, a hint of red pepper flakes, and the choice of chicken broth or white wine add depth to the dish, while a sprinkle of fresh parsley makes it pop. Serve this light and nutrient-packed dish with rice, pasta, or crusty bread for a satisfying, family-friendly meal. Whether you're looking for a wholesome weeknight dinner or an impressive meal for guests, this recipe will win everyone's heart.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 unit lemon, juiced and zested
- 0.33 cup chicken broth (or white wine)
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Prepare the asparagus by trimming off the woody ends and cutting into 2-inch pieces. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with 1/4 teaspoon of salt and a pinch of black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the asparagus and cook for 4-5 minutes, stirring occasionally, until tender-crisp. Remove the asparagus and set aside with the shrimp.
Reduce the heat to medium-low and melt the butter in the skillet. Add the minced garlic and sauté for 30 seconds, until fragrant.
Stir in the chicken broth (or white wine), lemon juice, lemon zest, and red pepper flakes. Cook for 2 minutes, allowing the sauce to slightly reduce.
Return the shrimp and asparagus to the skillet. Toss everything together to coat in the lemon butter sauce. Cook for 1-2 minutes until heated through.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley, if using. Serve immediately with rice, pasta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.6 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2354 mg | 50% | |
*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.
