Garlic butter shrimp and asparagus is a fast one pan dinner that bakes in the oven in about 15 minutes. Tender asparagus roasts first, then plump shrimp tossed in garlic, parsley, and paprika join the pan, and slices of butter melt over everything to make a simple sauce.
A squeeze of lemon at the end brightens the whole pan. It is an easy dinner for busy nights and works well with rice, pasta, or crusty bread to catch the buttery juices.
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Why This Garlic Butter Shrimp and Asparagus Recipe Works
Asparagus takes longer to cook than shrimp, so it goes into the oven first. Adding the shrimp partway through means both finish at the same time, with tender asparagus and shrimp that stay juicy instead of turning rubbery.
Shaking the shrimp in a bag with the garlic, parsley, paprika, and red pepper flakes coats every piece evenly with almost no cleanup. The butter melts as the pan bakes, so you get a garlicky sauce without a separate step.
Ingredients for Garlic Butter Shrimp and Asparagus
- 1 pound medium shrimp, peeled and deveined
- 1 pound thin to medium asparagus, trimmed
- 6 tablespoons butter total (4 tablespoons for the shrimp, 2 tablespoons for the asparagus)
- 4 to 5 cloves garlic, chopped and divided
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
- Salt and pepper, to taste
- Lemon wedges, for serving
Use raw shrimp so they cook in the pan. If your shrimp are frozen, thaw them and pat them dry before shaking them with the seasonings.
How to Make Garlic Butter Shrimp and Asparagus
1. Heat the oven.
Preheat the oven to 400 degrees F.
2. Start the asparagus.
Arrange the asparagus in a single layer on one side of a baking sheet. Add about 2 teaspoons of the chopped garlic, season with salt and pepper, and toss. Cut the 2 tablespoons of butter into 4 pieces and place them on top.
3. Bake the asparagus.
Bake the asparagus for 4 to 6 minutes.
4. Season the shrimp.
While the asparagus roasts, combine the shrimp, the remaining chopped garlic, the parsley, the paprika, and the red pepper flakes in a gallon zip top bag. Shake until the shrimp are evenly coated.
5. Add the shrimp.
Remove the pan from the oven. Dump the shrimp onto the empty side, cut the 4 tablespoons of butter into 8 slices, and place them over the shrimp. Season with salt and pepper.
6. Bake together.
Return the pan to the oven and bake for 6 to 8 minutes, until the shrimp are pearly, pink, and opaque and the asparagus is tender but still crisp.
7. Finish with lemon.
Add 1 tablespoon of lemon juice to the shrimp and 1 teaspoon to the asparagus, toss gently, and adjust the seasoning. Serve hot with lemon wedges.
How to Serve Garlic Butter Shrimp and Asparagus
Spoon the shrimp and asparagus over rice, orzo, or pasta, and pour the pan juices on top. A piece of crusty bread is great for soaking up the garlic butter.
The garlic butter lemon orzo and the cilantro lime rice both work as bases. For a vegetable side, try the air fryer broccoli with Parmesan or the crispy Parmesan zucchini rounds.
How to Store and Reheat Garlic Butter Shrimp and Asparagus
Refrigerate leftovers within two hours in an airtight container and eat them within 2 days. Reheat in the oven or microwave until hot throughout, at 165 degrees F.
Keep in mind that the asparagus may lose some of its crunch when reheated, and the shrimp can turn tough, so reheat gently and only until warm.
Tips and Variations for Garlic Butter Shrimp and Asparagus
Do not overcook the shrimp. The FDA describes cooked shrimp as pearly and opaque in its safe food handling guide, which is a good visual cue to watch for.
You can swap the shrimp for chicken or add bell peppers or broccoli to the pan. Thicker asparagus may need a few extra minutes in the oven before the shrimp go on.
Frequently Asked Questions About Garlic Butter Shrimp and Asparagus
Can I use frozen shrimp for garlic butter shrimp and asparagus?
Yes. Thaw them fully and pat them dry so the seasonings stick and the shrimp do not steam.
How do I know when the shrimp are done?
They turn pink and opaque and curl into a loose C shape. Pull the pan as soon as they look cooked.
Can I make garlic butter shrimp and asparagus ahead of time?
It is best fresh. You can trim the asparagus and season the shrimp earlier in the day, then bake when ready.
What can I serve with garlic butter shrimp and asparagus?
Rice, orzo, pasta, or crusty bread all work well to catch the garlic butter sauce.
Can I use thick asparagus?
Yes, but give it a few more minutes in the oven before adding the shrimp.
Garlic Butter Shrimp and Asparagus
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined
- 4 tbsp butter for the shrimp, cut into 8 slices
- 4-5 cloves garlic chopped and divided
- ¼ cup fresh parsley chopped
- ½ tsp paprika
- ¼ tsp red pepper flakes optional
- 1 tbsp fresh lemon juice for the shrimp
- 1 lb thin to medium asparagus trimmed
- 2 tbsp butter for the asparagus, cut into 4 pieces
- 1 tsp fresh lemon juice for the asparagus
- salt and pepper to taste
- lemon wedges for serving
Instructions
Cooking
- Preheat the oven to 400 degrees F.
- Arrange the asparagus on one side of a baking sheet with about 2 teaspoons of the garlic, salt, and pepper. Top with 4 pieces of the asparagus butter.
- Bake the asparagus for 4 to 6 minutes.
- Shake the shrimp, remaining garlic, parsley, paprika, and red pepper flakes in a gallon zip top bag until coated.
- Dump the shrimp onto the empty side of the pan, top with 8 slices of butter, and season with salt and pepper.
- Bake for 6 to 8 minutes, until the shrimp are pearly, pink, and opaque.
- Add 1 tablespoon of lemon juice to the shrimp and 1 teaspoon to the asparagus, toss, and serve with lemon wedges.
