Lemon Garlic Butter Shrimp with Asparagus - this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic. Only 309 calories per serving!
Course Main Course
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4people
Calories 309kcal
Author Samantha Buckner
Ingredients
Shrimp:
1.5lbsmedium raw shrimppeeled and deveined, tail-on or tail-off
2tbspbutter
1tbspminced garlic
1tspitalian seasoning
1/4tsponion powder
salt and pepperto taste
1/4tspsmoked paprikaor regular
Asparagus:
1tbspbutter
1tbspolive oil
1lbasparagus
saltto taste
Garnishment:
2tbspparsley
1/2lemonjuiced
Instructions
Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately.
Notes
Tips:
Buy wild caught shrimp. Don't buy farm-raised. I assure you that you are only sacrificing flavor. Aim for the medium to large-sized shrimp, as well. More of a flavor impact!
When buying, pay attention to the packaging. Buy shrimp that has already been deveined, shelled and cleaned. Tail-on or tail-off with this recipe is entirely up to you. I left the tail on for visual effect.
Use as fresh of ingredients as you can. Fresh parsley, freshly squeezed lemon juice, and freshly minced (or pressed if you have a garlic press) garlic. Fresh is always best when it comes to maximizing flavor. Don't short yourself!