Shrimp and Asparagus Saute for Two
Elevate your weeknight dinner with this quick and flavorful Shrimp and Asparagus Sauté for Two. Ready in just 20 minutes, this one-pan recipe pairs succulent, pan-seared shrimp with tender-crisp asparagus in a burst of garlicky goodness and bright lemon juice. A hint of red pepper flakes adds optional heat, while fresh parsley provides a vibrant garnish. Perfect for a light yet satisfying meal, this dish highlights fresh, wholesome ingredients and minimal prep, making it an excellent choice for busy evenings or intimate dining. Pair it with crusty bread or a simple side salad for a complete, no-fuss dinner that's as delicious as it is effortless! Keywords: shrimp and asparagus sauté, easy dinner for two, quick one-pan meal, seafood recipe with asparagus.
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Recipe Information
Ingredients
- 12 large pieces raw shrimp, peeled and deveined
- 200 grams asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon parsley, chopped (optional for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with a paper towel. Set aside.
Trim the woody ends off the asparagus and slice into 2-inch pieces. Rinse and pat dry.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the shrimp to the skillet, season with a pinch of salt and black pepper, and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the asparagus pieces to the skillet and sprinkle with salt, black pepper, and red pepper flakes (if using). Cook for 4-5 minutes, stirring occasionally, until the asparagus is tender-crisp.
Return the shrimp to the skillet and drizzle with lemon juice. Stir to combine and cook for an additional 1-2 minutes until everything is heated through.
Remove the skillet from the heat. Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley (if using) and serve immediately.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.3 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 931 mg | 20% | |
*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.
