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15-Minute Garlic Butter Shrimp and Asparagus

Garlic Butter Shrimp and Asparagus is a quick one-pan dinner ready in 15 minutes.Sauté asparagus and shallots, then cook shrimp with butter, garlic, and lemon.Toss everything with parsley and fresh lemon juice before serving.

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Prep Time 5 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 4 tablespoons unsalted butter divided
  • 1 pound asparagus trimmed and cut into 3–4-inch pieces
  • 1 shallot thinly sliced
  • 1 1/2 pounds raw shrimp peeled and deveined
  • 2 –3 garlic cloves minced
  • 1/2 lemon thinly sliced
  • Juice of 1/2 lemon
  • 2 tablespoons fresh parsley finely chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Pat the shrimp dry with paper towels and set aside. Trim the asparagus and cut the stalks into 3–4-inch pieces.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Add the sliced shallot and asparagus. Season lightly with salt and sauté for about 4 minutes, stirring occasionally, until the asparagus is bright green and just fork-tender.
  • Transfer the asparagus and shallot to a plate and set aside.
  • Melt the remaining 3 tablespoons butter in the same skillet.
  • Add the shrimp, minced garlic, and lemon slices. Season lightly with salt.
  • Cook the shrimp for approximately 2–3 minutes per side, depending on their size, until pink, opaque, and cooked through. Avoid overcooking.
  • Remove the skillet from the heat. Immediately return the asparagus and shallots to the pan.
  • Add the fresh lemon juice and chopped parsley. Toss gently until the shrimp and vegetables are coated in the garlic butter sauce.
  • Taste the 15-Minute Garlic Butter Shrimp and Asparagus and season with additional salt and freshly ground black pepper as needed.
  • Serve immediately while the shrimp and garlic butter sauce are hot.

Notes

Large or jumbo shrimp work especially well because they remain juicy while developing a satisfying texture in the skillet. Fresh or properly thawed frozen shrimp can both be used.
Serve this shrimp and asparagus skillet over steamed rice, cauliflower rice, pasta, quinoa, or mashed potatoes. Crusty bread is another delicious option for soaking up the leftover garlic butter sauce.
For a lighter meal, serve the shrimp and vegetables on their own with a simple green salad.