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Easy One-Pan Lemon Garlic Shrimp with Asparagus

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A quick and easy one-pan recipe featuring fresh shrimp and crisp asparagus tossed in a bright lemon garlic butter sauce, perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 bunch asparagus spears, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels (about 5 minutes). Trim the woody ends off the asparagus and cut into roughly 2-inch pieces. Set aside.
  2. Warm 2 tablespoons of olive oil over medium heat in a large skillet. When the oil shimmers, add the minced garlic and red pepper flakes (if using). Cook gently for about 1-2 minutes until fragrant but not browned, stirring frequently.
  3. Toss in the asparagus pieces and season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until asparagus is crisp-tender and bright green with slight browning.
  4. Push the asparagus to one side of the pan. Add the shrimp in a single layer without crowding. Season with salt and pepper. Cook shrimp for 2-3 minutes on one side until pink and slightly golden, then flip and cook another 1-2 minutes until opaque and just cooked through.
  5. Reduce heat to low. Add 1 tablespoon butter, lemon zest, and lemon juice to the pan. Gently toss shrimp and asparagus together to coat in the lemon garlic butter sauce. Taste and adjust seasoning with extra salt or lemon juice as needed.
  6. Remove from heat and sprinkle with chopped fresh parsley. Serve immediately, optionally with crusty bread or over steamed rice.

Notes

Do not overcrowd the pan to ensure shrimp sear properly. Pat shrimp dry before cooking to avoid sogginess. Add garlic when oil is hot but not smoking to prevent bitterness. Watch shrimp closely to avoid overcooking; shrimp curl tightly when overdone. For dairy-free, omit butter or replace with olive oil. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid rubbery shrimp.

Nutrition

Keywords: lemon garlic shrimp, asparagus, one-pan dinner, quick shrimp recipe, healthy shrimp, weeknight dinner, easy shrimp recipe

Find it online: https://twirltaste.com/easy-one-pan-lemon-garlic-shrimp-with-asparagus-recipe-for-quick-dinner/