Description
Lemon Garlic Shrimp and Asparagus is a quick and healthy main course featuring succulent shrimp cooked with crisp-tender asparagus in a zesty lemon garlic sauce. This easy stovetop recipe combines fresh ingredients and vibrant flavors for a light yet satisfying meal perfect for any night of the week.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Seasonings and Sauce
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving (optional)
Instructions
- Cook the asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until the asparagus is crisp-tender. Remove the asparagus from the skillet and set aside to keep warm.
- Sauté the garlic: Add the remaining 2 tablespoons of olive oil to the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Cook the shrimp: Add the shrimp to the skillet, then season with salt, black pepper, and crushed red pepper flakes if using. Cook the shrimp for 2–3 minutes on each side, or until they turn pink and opaque.
- Combine shrimp and asparagus: Return the cooked asparagus to the skillet with the shrimp. Toss everything together to combine evenly.
- Add lemon and finish: Stir in the lemon zest and freshly squeezed lemon juice. Cook for an additional minute to allow the flavors to meld.
- Serve: Remove from heat, sprinkle with chopped fresh parsley, and serve immediately. Garnish with lemon wedges if desired for extra zest.
Notes
- For a heartier meal, serve this dish over cooked pasta, rice, or quinoa.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- Frozen shrimp can be used; just make sure to thaw and pat dry before cooking for best results.
