Description
A vibrant and flavorful Lemon Garlic Shrimp and Asparagus dish cooked in a buttery garlic sauce with a hint of red pepper and brightened by fresh lemon juice and zest. This easy-to-make sauté combines tender shrimp and crisp asparagus for a quick, delicious meal perfect for weeknights.
Ingredients
Scale
Seafood and Vegetables
- 1 pound fresh or frozen uncooked shrimp, patted dry
- 1 pound asparagus, chopped into 1-inch pieces
Seasonings and Sauces
- 4 tablespoons unsalted butter
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 4 large garlic cloves, finely minced
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- ½ teaspoon fresh lemon zest
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon fresh ground black pepper (or more to taste)
- ½ cup fresh basil, finely chopped
Instructions
- Heat the butter: Melt 4 tablespoons of unsalted butter in a large sauté pan over medium heat until it is completely melted and just starting to brown, creating a rich base for the sauce.
- Sauté garlic and red pepper: Add ½ teaspoon crushed red pepper flakes and 4 finely minced garlic cloves to the pan. Cook for about 1 minute until the garlic is fragrant but not burnt.
- Deglaze and simmer: Pour in ¼ cup dry white wine, stirring to combine and bring the mixture to a gentle simmer. Then stir in 2 tablespoons fresh lemon juice, ½ teaspoon lemon zest, 1 teaspoon salt, and ¼ teaspoon freshly ground black pepper. Let it cook for approximately 2 minutes to meld flavors.
- Cook asparagus: Add the chopped asparagus pieces into the pan, stirring occasionally, and cook for 2 minutes. This will partially soften the asparagus while keeping some crunch.
- Cook shrimp: Stir in the shrimp and cook for 5 to 7 minutes until they turn pink and are fully cooked through.
- Add basil and serve: Remove the pan from heat and fold in ½ cup of finely chopped fresh basil for a burst of fresh herbal flavor. Serve immediately.
Notes
- Adjust crushed red pepper flakes according to your desired spice level.
- Frozen shrimp should be fully thawed and patted dry to avoid excess water in the pan.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- For a non-alcoholic version, substitute white wine with chicken broth or water.
- Serve over rice, pasta, or with crusty bread to soak up the sauce.
