Name: One-Pan Lemon Garlic Butter Shrimp and Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb Jumbo Shrimp, peeled and deveined; 1 lb Asparagus, woody ends trimmed; 3 tbsp Unsalted Butter; 1 tbsp Extra Virgin Olive Oil; 4 cloves Garlic, minced; 2 tbsp Lemon Juice, freshly squeezed; 1 tsp Lemon Zest; 0.25 tsp Red Pepper Flakes; 2 tbsp Fresh Parsley, chopped; 0.5 tsp Sea Salt; 0.25 tsp Black Pepper

"Experience restaurant-quality dining at home with this succulent one-pan shrimp and asparagus dish. Bathed in a silky lemon garlic butter sauce with a hint of red pepper heat, this meal is as nutritious as it is flavorful."

Ingredients

Qty	Item
1 lb 454 g	Jumbo Shrimp, peeled and deveined
1 lb 454 g	Asparagus, woody ends trimmed
3 tbsp 42 g	Unsalted Butter
1 tbsp 15 ml	Extra Virgin Olive Oil
4 cloves 12 g	Garlic, minced
2 tbsp 30 ml	Lemon Juice, freshly squeezed
1 tsp 2 g	Lemon Zest
0.25 tsp 0.5 g	Red Pepper Flakes
2 tbsp 8 g	Fresh Parsley, chopped
0.5 tsp 3 g	Sea Salt
0.25 tsp 0.5 g	Black Pepper

How to Make One-Pan Lemon Garlic Butter Shrimp and Asparagus

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the asparagus to the skillet and season with a pinch of salt and pepper. Sauté for 4-6 minutes until the asparagus is bright green and crisp-tender. Remove the asparagus from the pan and set aside on a plate.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the shrimp in a single layer and sprinkle with red pepper flakes and the remaining salt and pepper.

Sear the shrimp for 2 minutes per side, or until they turn pink and opaque. Do not overcook.

Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly so it doesn't burn.

Return the cooked asparagus to the skillet. Pour in the lemon juice and sprinkle with lemon zest.

Toss everything together for 30 seconds to allow the flavors to meld and the sauce to coat the ingredients.

Remove from heat, garnish with fresh parsley, and serve immediately.

·
Pat the shrimp completely dry with paper towels before cooking to ensure a beautiful golden-brown sear.
·
If your asparagus spears are very thick, consider blanching them in boiling water for 2 minutes before sautéing.
·
For an extra layer of flavor, add a splash of dry white wine after sautéing the garlic.
·
Store leftovers in an airtight container for up to 2 days, but reheat gently to avoid toughening the shrimp.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, just make sure they are completely thawed and patted dry before adding them to the pan.

What can I serve with this dish?

This is excellent on its own for a low-carb meal, but also pairs beautifully with cauliflower rice, quinoa, or crusty sourdough bread.

How do I know when the shrimp is done?

Shrimp is cooked when it forms a 'C' shape and turns from translucent to a solid pink/white color.

Is this recipe suitable for a Keto diet?

Absolutely! It is naturally low in carbohydrates and high in healthy fats and protein.

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