Lemon Garlic Shrimp and Asparagus Skillet
Seared shrimp and crisp-tender asparagus in a bright lemon garlic sauce, made in one skillet in about 20 minutes.
Ingredients
Main Ingredients
- 1 lb large raw shrimp peeled and deveined
- 1 lb asparagus woody ends trimmed and cut into 1 1/2-inch pieces
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- 1 lemon zested and juiced (about 1 teaspoon zest and 2 tablespoons juice)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Pat the shrimp dry with paper towels and season with the salt and black pepper.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4 to 5 minutes, stirring occasionally, until bright green and crisp-tender. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
- Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque. Work in two batches if the pan is crowded.
- Return the asparagus to the skillet, remove the pan from the heat, and stir in the lemon juice and zest. Toss for about 1 minute.
- Garnish with parsley and serve immediately.
Notes
Nutrition values are an estimate per serving. Thin asparagus cooks in about 4 minutes, while thick spears may need 6 to 7 minutes. Use raw shrimp and pull it from the pan as soon as it turns pink and opaque. Leftovers keep in the refrigerator for up to 3 days.