Description
This Garlic Butter Shrimp and Asparagus recipe is a quick and flavorful 15-minute meal featuring succulent shrimp sautéed with tender asparagus in a rich garlic butter sauce, brightened with fresh lemon and parsley. Perfect for a healthy weeknight dinner.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb (450 g) raw shrimp, peeled & deveined (26–30 count)
- 1 lb (450 g) asparagus, trimmed & cut into 2-inch pieces
Butter Sauce
- 4 Tbsp unsalted butter, divided
- 1 Tbsp extra-virgin olive oil
- 4 cloves garlic, minced
- Zest & juice of 1 lemon
- ¾ tsp sea salt, divided
- ½ tsp freshly cracked black pepper
- Pinch crushed red-pepper flakes (optional)
- 2 Tbsp chopped fresh parsley
- 2 Tbsp water (for emulsion)
Garnish
- Shaved Parmesan for garnish (optional)
Instructions
- Prep: Pat the shrimp dry with paper towels to ensure they sear properly. Season the shrimp evenly with ½ teaspoon of sea salt, freshly cracked black pepper, and a pinch of crushed red-pepper flakes if using. Trim the woody ends of the asparagus and cut into 2-inch pieces.
- Heat Skillet: Place a 12-inch skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil and 1 tablespoon of unsalted butter. Heat until butter melts and the mixture is hot but not smoking, preparing the pan to sear the shrimp.
- Sear Shrimp: Arrange shrimp in a single layer in the hot skillet. Cook for 1 minute without moving to develop a golden sear, then flip and cook for another 1 minute until pink and opaque. Remove shrimp from the skillet and set aside on a plate.
- Cook Asparagus: Add 1 tablespoon of unsalted butter to the same skillet. Once melted, add the asparagus pieces and sauté for about 2 minutes, stirring occasionally, until bright green and slightly tender. Season the asparagus with ¼ teaspoon of sea salt.
- Bloom Garlic: Reduce heat to medium. Add the minced garlic to the skillet with asparagus and stir for 30 seconds, cooking just until fragrant to avoid bitterness.
- Combine: Return the cooked shrimp to the skillet. Add the remaining 2 tablespoons of unsalted butter and 2 tablespoons of water. Swirl the skillet gently for about 30 seconds until the butter emulsifies into a glossy sauce coating the shrimp and asparagus evenly.
- Finish: Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and chopped fresh parsley for a bright, fresh finish. Give everything a final toss to combine. Serve hot, optionally garnished with shaved Parmesan cheese for added savory richness.
Notes
- Make sure to pat the shrimp dry before cooking to achieve a good sear.
- Adjust red-pepper flakes to taste for desired spice level or omit to keep it mild.
- Use fresh lemon juice and zest for the best flavor contrast against the rich butter sauce.
- This dish pairs well with cooked rice, quinoa, or crusty bread to soak up the flavorful sauce.
- For a dairy-free version, substitute butter with a plant-based alternative.
