Lemon Garlic Shrimp and Asparagus
Lemon Garlic Shrimp and Asparagus is a quick one-pan dinner.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper flakes
- 4 large garlic cloves finely minced
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound asparagus chopped into 1-inch pieces
- 1 pound fresh or frozen uncooked shrimp peeled and deveined
- 1/2 cup fresh basil finely chopped
Instructions
- Heat the butter in a large sauté pan over medium heat until melted and lightly golden.
- Add the crushed red pepper flakes and minced garlic. Cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the lemon juice, lemon zest, salt, and black pepper. Cook for 2 minutes to allow the flavors to blend.
- Add the asparagus and cook for 2 minutes, stirring occasionally.
- Add the shrimp and continue cooking for 5–7 minutes, or until the shrimp are pink, opaque, and cooked through.
- Stir in the chopped basil and remove from heat.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Serve the Lemon Garlic Shrimp and Asparagus immediately while warm.
Notes
- Chicken broth provides depth while keeping the recipe alcohol-free.
- Frozen shrimp work well; thaw completely before cooking.
- Fresh basil adds a bright finish that complements the lemon beautifully.
- For extra vegetables, add zucchini, peas, or cherry tomatoes.