Easy One-Pan Garlic Butter Shrimp and Asparagus
A quick and easy one-pan recipe featuring garlic butter shrimp and tender-crisp asparagus, perfect for busy weeknights. This flavorful dish comes together in about 20 minutes with simple ingredients and minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 pound large shrimp, peeled and deveined (tail-on or off)
- 1 bunch asparagus (about 1/2 pound), ends trimmed and cut into 2-inch pieces
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of half a lemon (about 1 tablespoon)
- 1/4 teaspoon red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Trim the woody ends off the asparagus and cut the stalks into roughly 2-inch pieces.
- Pat the shrimp dry with paper towels to ensure better searing.
- Heat 3 tablespoons of unsalted butter in a large skillet over medium heat until melted and shimmering.
- Add the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning.
- Add the asparagus pieces to the pan and cook for 3-4 minutes, stirring occasionally, until tender-crisp and bright green.
- Push the asparagus to the sides of the pan to create space in the center and add the shrimp in a single layer.
- Cook the shrimp for about 2 minutes on each side until they turn pink and opaque.
- Sprinkle red pepper flakes (if using), salt, and freshly ground black pepper to taste.
- Squeeze lemon juice over the shrimp and asparagus and gently toss to combine.
- Remove from heat and garnish with chopped fresh parsley. Serve immediately.
Notes
Pat shrimp dry before cooking to avoid steaming and achieve a better sear. Avoid overcrowding the pan to prevent shrimp from steaming. If you prefer softer asparagus, add a splash of water or broth and cover the pan for 1-2 minutes before adding shrimp. For dairy-free, substitute butter with olive oil or vegan butter. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently in a skillet.
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 275
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 6
- Fiber: 2
- Protein: 23
Keywords: shrimp, asparagus, garlic butter, one-pan, quick dinner, easy recipe, weeknight meal, seafood, healthy, low-carb, gluten-free