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Easy One-Pan Lemon Garlic Butter Shrimp and Asparagus

lemon garlic butter shrimp and asparagus - featured image
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A quick and easy one-pan dish featuring juicy shrimp and tender asparagus in a buttery garlic lemon sauce, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • Zest of half a lemon
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels. Trim the asparagus ends and cut into 2-inch pieces. Mince the garlic and zest half the lemon, then juice the whole lemon.
  2. Place a large skillet over medium heat and add the olive oil and 2 tablespoons of butter. Let the butter melt and start to bubble slightly, about 2 minutes, without browning.
  3. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
  4. Add the asparagus pieces to the pan, season with salt and pepper, and cook for 3-4 minutes, stirring occasionally, until bright green and tender-crisp.
  5. Push the asparagus to one side of the pan and add the shrimp in a single layer. Season lightly with salt, pepper, and optional red pepper flakes. Cook for about 2 minutes on the first side without moving them to get a nice sear.
  6. Flip the shrimp and cook for another 1-2 minutes until pink and opaque, being careful not to overcook.
  7. Add the remaining tablespoon of butter, lemon juice, and lemon zest. Stir to coat the shrimp and asparagus in the buttery lemon sauce. Adjust seasoning if needed.
  8. Remove from heat, sprinkle with chopped parsley, and serve immediately.

Notes

Do not overcrowd the pan to ensure shrimp sear properly. Use room temperature shrimp for even cooking. Add lemon juice at the end to avoid rubbery shrimp. If asparagus cooks faster, push it aside and let shrimp finish cooking. For dairy-free, substitute butter with coconut oil or vegan margarine and omit lemon zest if sensitive to citrus oils.

Nutrition

Keywords: shrimp, asparagus, lemon garlic butter, one-pan, quick dinner, weeknight meal, easy recipe, seafood

Find it online: https://goldensimmer.com/easy-one-pan-lemon-garlic-butter-shrimp-and-asparagus-recipe-for-perfect-weeknight-dinner/