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Easy Garlic Butter Shrimp with Asparagus Recipe

Easy Garlic Butter Shrimp with Asparagus

Tender shrimp and bright asparagus are cooked in a lemony garlic butter sauce for a quick skillet dinner. This flavorful recipe makes 4 servings in about 20–22 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Raw medium or large shrimp, peeled and deveined
  • 1 pound Asparagus, woody ends trimmed and cut into 2-inch pieces
Sauce and Seasoning
  • 3 tablespoons Unsalted butter, divided
  • 1 tablespoon Olive oil
  • 1 tablespoon Fresh garlic, finely minced
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Onion powder
  • 3/4 teaspoon Kosher salt, divided or to taste
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1/2 lemon Fresh lemon juice
  • 1 tablespoon Fresh parsley, chopped
  • 1 pinch Red pepper flakes, optional

Method
 

Step-by-Step
  1. Pat the shrimp dry, then season with approximately 1/2 teaspoon kosher salt, the black pepper, Italian seasoning, and onion powder.
  2. Bring a saucepan of salted water to a boil. Blanch the asparagus for 2 minutes, drain well, and set aside.
  3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the asparagus and sauté for 3–5 minutes, until bright green and just tender; transfer it to a plate or push it to one side.
  4. Add the remaining 2 tablespoons butter and the minced garlic. Cook for about 30 seconds, just until fragrant, taking care not to brown the garlic.
  5. Arrange the shrimp in a single layer and cook for approximately 1–2 minutes per side, until pink, opaque, and just firm.
  6. Return the asparagus to the skillet if it was removed. Add the lemon juice and toss everything together for 30–60 seconds.
  7. Taste and adjust the salt, then finish with chopped parsley and optional red pepper flakes. Serve immediately.

Notes

Dry the shrimp well so they brown instead of steam. Remove the skillet from the heat as soon as the shrimp are opaque and form a loose C shape; a tightly curled O shape usually means they are overcooked. Serve with rice, pasta, crusty bread, or cauliflower rice.