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Garlic Butter Shrimp with Asparagus

A quick and easy one-pan dish featuring tender shrimp and crisp asparagus in a garlic butter sauce, perfect for a comforting dinner any night of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs large shrimp, peeled and deveined Look for large shrimp to save on prep time.
  • 1 lb asparagus, trimmed and cut into 2-inch pieces Substitute with green beans or broccoli if desired.
  • 5 tbsp unsalted butter, divided Use plant-based butter for a dairy-free option.
  • 1 tbsp olive oil Coconut oil can be used for a tropical flavor.
  • 5 cloves garlic, minced Fresh garlic preferred; garlic powder may be used alternatively.
  • 1/2 tsp red pepper flakes, optional Substitute with smoked paprika for a milder flavor.
  • 1 tsp kosher salt, divided Divide between asparagus and shrimp for even seasoning.
  • 1/4 tsp black pepper
  • 1 juice lemon Add lemon juice for brightness.
  • 2 tbsp fresh parsley, chopped Fresh basil or cilantro can be used instead.
  • 1 wedge lemon, for serving

Method
 

Preparation
  1. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
  2. Add the asparagus along with 1/2 teaspoon kosher salt. Toss occasionally and cook for 4 to 5 minutes until bright green and crisp-tender. Transfer the asparagus to a plate and set aside.
Cooking
  1. In the same skillet, add the remaining 3 tablespoons of butter. Once melted, arrange the shrimp in a single layer.
  2. Sprinkle the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the shrimp. Cook for 1.5 to 2 minutes on each side until pink and opaque.
  3. During the last 30 seconds of cooking the shrimp, add the minced garlic and red pepper flakes (if using). Stir constantly to prevent garlic from burning.
  4. Return cooked asparagus to the skillet with the shrimp. Toss gently to combine and cook for another minute to reheat.
  5. Remove from heat, squeeze fresh lemon juice over the shrimp and asparagus mixture, and sprinkle with chopped parsley.
  6. Serve hot with lemon wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 2 months. Reheat gently on the stove or microwave.