If you need a quick, vibrant meal that is both healthy and undeniably delicious, Lemon Butter Shrimp and Asparagus is the ultimate solution! Featuring sweet, plump shrimp and crisp-tender asparagus coated in a glossy garlic butter sauce infused with fresh lemon and parsley, this recipe hits all the right notes. It is light, elegant, and comes together in a single skillet in under 15 minutes!
Ingredients
For the Skillet:
- Large Shrimp: 1.5 lbs (680g) large raw shrimp (peeled, deveined, tails on or off).
- Fresh Asparagus: 1 lb (450g) fresh asparagus (woody ends trimmed, cut into 2-inch pieces).
- Olive Oil: 1 tbsp extra virgin olive oil.
- Seasoning: ½ tsp garlic powder, ½ tsp sea salt, and ¼ tsp freshly cracked black pepper.
For the Garlic Lemon Butter Sauce:
- Unsalted Butter: 3 tbsp.
- Garlic: 5 cloves minced.
- Chicken or Vegetable Broth: 3 tbsp (or dry white wine).
- Lemon Juice & Zest: 2 tbsp freshly squeezed lemon juice + 1 tsp lemon zest.
- Fresh Herbs: 2 tbsp finely chopped fresh parsley.
- Garnish: Extra lemon slices for serving.
Step-by-Step Instructions
- Prep the Shrimp and Asparagus:
- Pat the shrimp completely dry with paper towels. Season with garlic powder, salt, and black pepper.
- Trim the tough ends of the asparagus spears and slice them into bite-sized 2-inch pieces.
- Sauté the Asparagus:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the cut asparagus pieces and sauté for 3 to 4 minutes until crisp-tender and bright green.
- Transfer the asparagus to a warm plate and set aside.
- Sear the Shrimp:
- In the same skillet, melt 1 tablespoon of butter over medium-high heat.
- Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and cooked through.
- Remove the shrimp from the skillet and set aside with the asparagus.
- Make the Lemon Butter Sauce & Combine:
- Lower skillet heat to medium and add the remaining 2 tablespoons of butter.
- Add the minced garlic and sauté for 1 minute until fragrant and lightly golden.
- Pour in the broth (or white wine) and lemon juice, scraping up any delicious browned bits from the pan. Simmer for 1 minute.
- Return the sautéed asparagus and cooked shrimp back into the skillet. Toss everything together in the sizzling lemon butter sauce for 1 minute until heated through.
- Stir in the lemon zest and fresh chopped parsley. Remove from heat and serve immediately with fresh lemon wedges!
Chef’s Tips for Success
- Don’t Overcook the Shrimp: Shrimp cook very quickly! Remove them from the pan as soon as they turn pink and form a “C” shape to keep them juicy and tender.
- Snap the Asparagus: Bend each asparagus spear near the bottom until it naturally snaps; this easily separates the tender top from the tough, woody stalk.
- Serving Suggestions: Enjoy on its own for a low-carb, keto-friendly dinner, or serve over a bed of garlic butter rice, quinoa, or angel hair pasta.