A quick and delicious recipe combining shrimp and asparagus in a flavorful garlic butter sauce.
Author:Emma Rossi
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Sauté
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
1 1/2 lbs (700g) asparagus, rinsed and trimmed
3 tablespoons butter
1 tablespoon olive oil
5 cloves garlic, minced
1 teaspoon Italian seasoning
2 teaspoons onion powder
Salt and fresh cracked pepper, to taste
1/4 cup (60ml) vegetable stock
1 tablespoon Sriracha (or any hot sauce you like)
Crushed chili pepper flakes, optional
Juice of 1/2 lemon
Fresh chopped parsley or cilantro, for garnish
Instructions
Place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute the asparagus until crisp-tender, 4-6 minutes. Remove sauteed asparagus from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of butter and add shrimp. Season with salt and pepper, fry shrimp for 1-2 minutes on one side.
Add the minced garlic, Italian seasoning, and onion powder to the shrimp. Stir to combine and flip the shrimp to cook on the opposite side. Cook shrimp for 1 minute, then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.
Push the cooked shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the cooked shrimp and asparagus. Allow reheating for 1-2 minutes. Remove cooked shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve your garlic butter shrimp with asparagus immediately–Enjoy!
Notes
For a spicier dish, add more Sriracha or crushed chili pepper flakes.
Ensure shrimp are cooked just until pink to avoid overcooking.
This dish can be served over rice or pasta for a complete meal.