Description
A quick and flavorful shrimp and asparagus recipe featuring tender shrimp sautéed with garlic, lemon, and a hint of red pepper flakes, combined with crisp-tender asparagus. Perfect for a healthy and satisfying weeknight dinner.
Ingredients
Scale
Seafood and Vegetables
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Seasonings and Oil
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
Garnish (optional)
- Chopped fresh parsley or grated Parmesan
Instructions
- Cook Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3–4 minutes, stirring occasionally, until just tender but still crisp. Remove the asparagus from the skillet and set aside.
- Sauté Garlic: Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
- Cook Shrimp: Add the shrimp to the skillet along with the salt, black pepper, and red pepper flakes if using. Sauté the shrimp for 2–3 minutes on each side, or until they turn pink and are cooked through.
- Combine and Finish: Return the cooked asparagus to the skillet, add the lemon juice and lemon zest, and toss everything together. Cook for an additional 1–2 minutes to heat through and allow flavors to meld.
- Serve: Serve the shrimp and asparagus warm, garnished with chopped fresh parsley or grated Parmesan if desired for added flavor and color.
Notes
- Serve over rice, pasta, or quinoa for a complete meal.
- You can substitute green beans or snap peas for asparagus if desired.
