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Lemon Garlic Shrimp and Asparagus - Bright, Fast, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional, but recommended)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon fresh dill)
  • Lemon wedges, for serving

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Use paper towels to dry them well, then season with salt and pepper. Set aside while you prep the asparagus, garlic, and lemon.
  2. Heat the pan. Set a large skillet over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, it’s ready.
  3. Sear the asparagus. Add the asparagus and a pinch of salt and pepper. Cook, stirring occasionally, for 3–4 minutes, until bright green and crisp-tender. Transfer to a plate.
  4. Cook the shrimp. Add the remaining 1 tablespoon olive oil to the pan. Place the shrimp in a single layer. Cook for 1–2 minutes per side, just until pink and opaque. Do not overcook. Transfer the shrimp to the plate with the asparagus.
  5. Build the sauce. Lower the heat to medium. Add the butter to the same pan. Once melted, stir in the garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant—don’t let the garlic brown.
  6. Deglaze. Pour in the white wine or broth. Scrape up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
  7. Add lemon. Stir in the lemon zest and lemon juice. Taste and season with a pinch of salt and pepper. The sauce should taste bright and savory, not sour or flat.
  8. Combine. Return the shrimp and asparagus to the pan. Toss to coat in the sauce and warm through for 1 minute. Sprinkle with chopped parsley.
  9. Serve. Finish with extra lemon wedges on the side. Enjoy as is, or serve over rice, pasta, quinoa, or crusty bread to soak up the sauce.