If you're craving a quick and flavorful meal that feels like a treat, this Lemon Garlic Butter Shrimp with Asparagus is just the ticket. It’s a one-pan wonder that combines the zesty brightness of lemon, the savory richness of garlic butter, and the fresh crunch of asparagus for a dish that’s as satisfying as it is simple.
Shrimp are the star of the show, providing a lean source of protein that cooks up quickly and takes on flavor beautifully. Asparagus adds a fresh, crisp element to the dish, balancing the richness of the butter and providing a pop of color. The butter creates a luxurious sauce, melding with the lemon juice and zest for a vibrant yet comforting flavor. Garlic is a trusty companion, offering a savory depth that complements the shrimp. Lemon, both zested and juiced, adds brightness and a touch of acidity, lifting all the other flavors. A drizzle of olive oil helps start the cooking process and adds a fruity note. Salt and black pepper are your basic seasoning squad, enhancing all the natural flavors. A pinch of red pepper flakes brings a gentle heat, making each bite more interesting. Finally, fresh parsley is sprinkled on top, adding a fresh, herbaceous finish.
This dish pairs wonderfully with a side of fluffy quinoa or a simple garlic rice. A crisp, chilled white wine like Sauvignon Blanc complements the lemony flavors beautifully. For a complete meal, consider adding a simple green salad with a light vinaigrette on the side.
Start by heating your skillet over medium heat and adding the olive oil. Once it’s shimmering, toss in the garlic. Sauté for about a minute until it’s fragrant and just beginning to color. Be careful not to let it brown, as burnt garlic can taste bitter.
Next, add the shrimp to the skillet. Season them with salt, black pepper, and a pinch of red pepper flakes. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove them from the skillet and set them aside on a plate.
In the same skillet, add the butter, allowing it to melt and mingle with the remaining oil and garlic. Stir in the lemon zest and lemon juice. This creates a bright, buttery sauce that will coat everything beautifully.
Add the asparagus to the skillet. Cook it for about 4-5 minutes until it becomes tender but still has a slight crunch. You want it to be crisp-tender, not mushy.
Return the shrimp to the skillet, tossing everything together to coat with the lemon butter sauce. Let it heat through for about a minute, ensuring everything is well combined. Sprinkle the dish with fresh parsley before serving to add a touch of color and freshness.
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