Garlic Butter Shrimp with Asparagus & Lemon

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4

Introduction

garlic butter shrimp with asparagus is a quick, elegant, and flavorful meal ready in under 20 minutes. Juicy shrimp sear in a rich garlic-butter sauce and toss with crisp-tender asparagus and a lift of fresh lemon. The balance of buttery richness, bright citrus, and delicate heat creates a restaurant-quality dish that stays light and versatile—great over rice, pasta, or with crusty bread. Quick tip: cook shrimp just until pink and opaque, then pull them off the heat so they stay tender while you finish the sauce.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 bunch (about 1 lb / 450 g) asparagus, trimmed and cut into 2-inch (5 cm) pieces
• 3 tbsp (45 g) unsalted butter
• 1 tbsp (15 ml) olive oil
• 4 cloves garlic, minced
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp (2.5 g) lemon zest
• 1/2 tsp (2.5 g) salt, or to taste
• 1/4 tsp (1 g) black pepper
• 1/4 tsp (1 g) red pepper flakes (optional)
• 2 tbsp (30 ml) chicken broth or white wine (optional, for extra sauce)
• 2 tbsp (8 g) chopped fresh parsley, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

1. Prep: Pat shrimp dry and season lightly with salt and pepper. Trim asparagus and cut into even pieces for uniform cooking.

2. Blanch asparagus: Boil salted water and cook asparagus for 2–3 minutes until bright green and just tender. Drain well.

3. Sear shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.

4. Make garlic butter: Reduce heat to medium. Add remaining butter and garlic; sauté 30 seconds until fragrant. Stir in lemon juice, zest, and broth or wine (if using); simmer briefly.

5. Combine: Return asparagus and shrimp to the pan; toss 1–2 minutes to coat and warm through. Season to taste and add red pepper flakes if desired.

6. Finish: Sprinkle with parsley and serve immediately with lemon wedges and your choice of rice, pasta, or crusty bread.

FAQs

Can I use frozen shrimp?

Yes. Thaw completely, pat very dry, and follow the recipe. Dry shrimp sear better and keep the sauce from thinning.

How can I make it dairy-free?

Replace butter with olive oil or a plant-based butter. You’ll still get a rich, garlicky sauce with bright lemon notes.

What sides pair well?

Steamed jasmine rice, angel-hair pasta, quinoa, or a simple green salad complement the buttery sauce and tender asparagus.

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