Garlic Butter Shrimp with Asparagus
A quick and flavorful dish featuring succulent shrimp and crisp asparagus in a buttery garlic sauce.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Seafood
- 1.5 lbs Medium raw shrimp, peeled and deveined
Vegetables
- 1.5 lbs Asparagus, rinsed and trimmed
Fats
- 3 tablespoons Butter
- 1 tablespoon Olive oil
Flavorings
- 5 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 2 teaspoons Onion powder
- to taste Salt and fresh cracked pepper
- 0.25 cup Vegetable stock
- 1 tablespoon Sriracha or any hot sauce
- to taste Crushed chili pepper flakes, optional
- 1/2 lemon Juice of lemon
- to garnish Fresh chopped parsley or cilantro
Instructions
- Prepare the Asparagus: Rinse and trim the woody ends from the asparagus. Cut spears into bite-sized pieces, about 2 inches long.
- Cook the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the asparagus and season with salt and pepper. Sauté for 3–4 minutes, stirring frequently, until just tender yet still crisp. Remove asparagus from the skillet and set aside.
- Sauté the Shrimp: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the shrimp in a single layer and sprinkle with Italian seasoning, onion powder, salt, and pepper. Sear shrimp on one side for about 2 minutes until pink, then flip.
- Add the Garlic and Sauce: Toss in the minced garlic and cook for about 1 minute, stirring to prevent burning. Pour in the vegetable stock and hot sauce. Sprinkle optional chili flakes for extra heat. Simmer for 1–2 minutes until the sauce slightly thickens and shrimp are cooked through.
- Combine and Finish: Return the cooked asparagus to the skillet. Add lemon juice and toss everything together to coat well in the garlic butter sauce.
- Garnish and Serve: Remove from heat and top with freshly chopped parsley or cilantro. Serve immediately while hot.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.