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Garlic Butter Shrimp with Lemon Asparagus comes together quickly and simply. Drying the shrimp before cooking helps them sear evenly and develop color. The asparagus is sautéed just enough to stay tender but crisp. Adding lemon juice at the end lifts the flavors without overpowering the buttery garlic sauce.
About the Fresh Asparagus
My Tip for Perfectly Cooked Shrimp
How this compares, and what to cook next
This recipe sautés shrimp and asparagus quickly on the stovetop, unlike methods such as roasting or braising. Cooking shrimp in a single layer at medium-high heat gives a fast, even sear and prevents steaming that happens when shrimp are crowded. Adding garlic halfway during shrimp cooking avoids burning it and keeps the flavor fresh. Sautéing asparagus briefly in butter achieves tenderness without losing its bright green color, unlike slow roasting, which can soften it too much. Adding lemon juice at the end preserves its fresh taste, which would diminish if cooked longer.
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Because this dish uses raw shrimp, use temperature rather than time to check doneness: remove shrimp when a probe thermometer reads the safe internal temperature, then let it rest. The USDA safe minimum internal temperature chart lists temperatures for all meats and seafood.
Garlic Butter Shrimp with Lemon Asparagus for Two
A quick and easy dinner recipe perfect for two, featuring succulent garlic butter shrimp paired with tender lemon-infused asparagus. Ready in just 25 minutes, this dish balances bright citrus notes with rich buttery flavors for a satisfying meal.
Ingredients
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300 grams large shrimp, peeled and deveined -
30 grams unsalted butter, cut into cubes -
3 pieces garlic cloves, minced -
250 grams fresh asparagus, trimmed and cut into 5 cm pieces -
15 milliliters fresh lemon juice, about 1 tablespoon -
10 milliliters olive oil -
1 teaspoon salt, divided -
0.5 teaspoon black pepper, freshly ground, divided -
2 tablespoons fresh parsley, chopped (optional) -
0.25 teaspoon red pepper flakes (optional)
Equipment
-
large skillet -
tongs or spatula -
measuring spoons -
knife -
cutting board -
citrus juicer
Instructions
Step 1
Pat the shrimp dry with paper towels. Season both sides with half the salt and black pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes without moving until pink on one side.
Step 3
Flip shrimp and add half the minced garlic. Cook for another 2 minutes until shrimp are opaque and cooked through. Remove shrimp from skillet and set aside.
Step 4
In the same skillet, add butter and remaining garlic. Stir until fragrant and butter is melted, about 1 minute.
Step 5
Add asparagus pieces, season with remaining salt and pepper, and sauté for 5-6 minutes until tender but still crisp.
Step 6
Return shrimp to skillet, add lemon juice and red pepper flakes if using. Toss everything together and cook for 1 more minute to combine flavors.
Step 7
Remove from heat. Sprinkle chopped fresh parsley over the dish. Serve immediately with optional lemon wedges.
Tips for this recipe
- Always pat shrimp dry before cooking to ensure a good sear and prevent steaming.
- Use a food thermometer to check shrimp reach an internal temperature of 63°C (145°F) for safe consumption.
- If asparagus stalks are thick, peel the lower ends with a vegetable peeler to ensure tenderness.
- For extra flavor, add a splash of white wine or chicken broth when sautéing asparagus.
Substitutions & Variations
- Replace shrimp with scallops or boneless chicken breast cut into bite-sized pieces for a different protein option.
- Use green beans or broccoli florets instead of asparagus if preferred.
- Butter can be substituted with olive oil for a dairy-free version.
- Lemon juice can be replaced with lime juice for a slightly different citrus note.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or microwave until warmed through. Avoid overcooking during reheating to maintain shrimp tenderness.
Nutrition (per serving, approximate): 250 kcal · 38 g protein · 5 g carbs · 8 g fat. This is an estimate and varies with the exact ingredients and brands you use.
Frequently Asked Questions
Q: Why is the shrimp patted dry before cooking in this recipe?
Patting shrimp dry removes surface moisture, which helps them sear properly. Wet shrimp steam instead, preventing the pink color and caramelization formed during the two-minute cook time.
Q: Why is the garlic added in two separate steps when cooking the shrimp and asparagus?
Adding garlic halfway through cooking the shrimp prevents it from burning and turning bitter. The second addition with butter creates a flavorful sauce for the asparagus without overpowering or burning the garlic.
Q: How do I know when the shrimp is cooked properly in this recipe?
Cook shrimp for two minutes per side at about 190°C. At this point, shrimp should be opaque and tender. Cooking less leaves them raw inside; cooking longer makes them rubbery.
Q: What is the reason for dividing the salt and pepper seasoning between the shrimp and asparagus?
Dividing salt and pepper between shrimp and asparagus balances seasoning. Adding all at once can cause the shrimp to be under-seasoned or the asparagus to be over-seasoned.
Q: Why is lemon juice added at the end of cooking rather than earlier?
Adding lemon juice at the end preserves its fresh citrus flavor without cooking it off or causing bitterness. Adding it earlier reduces its brightness and can make the dish taste bitter.
Q: Can I use thicker asparagus stalks, and how should I prepare them?
Thicker asparagus stalks can be used if peeled on the lower ends with a vegetable peeler. This helps them become tender within the 5-6 minute sauté time without overcooking the shrimp.
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