Description
A bright and flavorful Lemon Garlic Shrimp and Asparagus dish that combines tender shrimp, crisp asparagus, and a zesty lemon-garlic butter sauce. Perfect for a quick and elegant weeknight dinner, this recipe is loaded with fresh herbs and a touch of heat from red pepper flakes.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound fresh or frozen uncooked shrimp, patted dry
- 1 pound asparagus, chopped into 1-inch pieces
- ½ cup fresh basil, finely chopped
Sauce
- 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)
Instructions
- Melt the butter: Heat the butter in a large sauté pan over medium heat until it’s fully melted and just beginning to brown, releasing a nutty aroma that adds depth to the dish.
- Add garlic and spices: Stir in the crushed red pepper flakes and finely minced garlic, sautéing for about 1 minute until the garlic is fragrant and the spices bloom, infusing the butter with flavor.
- Deglaze with wine: Pour in the dry white wine and stir well, bringing the mixture to a gentle simmer. Add the fresh lemon juice, lemon zest, salt, and freshly ground black pepper. Cook this sauce base for about 2 minutes to meld the flavors together.
- Cook the asparagus: Add the chopped asparagus pieces to the pan and cook, stirring occasionally, for about 2 minutes until the asparagus is slightly tender but still crisp, retaining its vibrant color.
- Add shrimp: Stir in the prepped shrimp and continue cooking for 5-7 minutes, turning occasionally, until the shrimp are fully cooked through, opaque, and pink.
- Finish with basil: Remove the pan from heat and stir in the freshly chopped basil for a burst of herbal freshness right before serving.
Notes
- Use fresh or frozen shrimp; if frozen, be sure to thaw and pat dry to remove excess moisture.
- Adjust the crushed red pepper flakes according to your spice preference.
- Dry white wine is recommended to maintain the bright, citrusy flavor; substitute with chicken broth if preferred.
- Serve immediately for the best texture and flavor.
- This dish pairs well with rice, pasta, or crusty bread to soak up the delicious sauce.
