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Easy One-Pan Lemon Garlic Shrimp with Asparagus

one-pan lemon garlic shrimp - featured image
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A quick and fuss-free one-pan meal featuring juicy shrimp and crisp asparagus in a tangy lemon garlic buttery sauce, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus (about 1 pound), ends trimmed and cut into 2-inch pieces
  • 4 cloves garlic, minced
  • Juice and zest of 1 medium lemon
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Rinse and pat the shrimp dry. Trim the woody ends off the asparagus and cut into roughly 2-inch pieces. Mince the garlic finely and zest the lemon. Squeeze the lemon juice and set aside.
  2. Place a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Let the butter melt completely and begin to foam but not brown.
  3. Add the asparagus pieces to the pan and season lightly with salt and pepper. Stir occasionally and sauté for 3-4 minutes until asparagus is bright green and just starting to become tender but still crisp.
  4. Add the minced garlic and red pepper flakes (if using). Stir quickly to coat the asparagus, cooking for about 30 seconds until fragrant but not burnt.
  5. Push the asparagus to one side of the pan. Add the remaining 1 tablespoon butter and swirl it around. Lay the shrimp in a single layer on the empty side of the skillet. Sprinkle with salt and pepper. Cook for 2-3 minutes without moving them to get a nice sear.
  6. Use tongs to turn each shrimp over and continue cooking for another 2 minutes until they turn pink and opaque.
  7. Mix the shrimp and asparagus together in the pan. Pour over the fresh lemon juice and sprinkle lemon zest. Toss everything gently to coat evenly. Remove from heat.
  8. Sprinkle chopped parsley over the top for color and freshness. Adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately while hot.

Notes

Pat shrimp dry before cooking to ensure a good sear and avoid steaming. Avoid burning garlic by adding it after asparagus softens. Fresh lemon juice and zest provide the best brightness. Butter adds richness and balances acidity. If asparagus cooks faster than shrimp, remove it briefly and combine at the end. Frozen shrimp should be thawed and patted dry before use.

Nutrition

Keywords: shrimp, asparagus, lemon garlic shrimp, one-pan meal, quick dinner, easy recipe, weeknight dinner, healthy, low-carb, gluten-free

Find it online: https://breezybake.com/easy-one-pan-lemon-garlic-shrimp-with-asparagus-recipe-to-try-today/