Garlic Shrimp and Asparagus
A quick, bright, protein-packed skillet dinner featuring shrimp and asparagus in a delicious lemon-garlic pan sauce.
Ingredients
Sauce base
- 2 tbsp butter For sautéing and flavor.
- 1/4 tsp crushed red pepper Adds subtle heat.
- 3 cloves minced garlic Base flavor for the dish.
- 60 mL dry white wine For deglazing.
- 2 tbsp lemon juice For acidity.
- 1 tsp lemon zest Adds fresh lemon flavor.
- 1/2 tsp salt For seasoning.
- 1/4 tsp black pepper For seasoning.
Main ingredients
- 300 g trimmed asparagus Adds crunch and color.
- 400 g peeled shrimp The main protein in this dish.
Garnish
- a handful chopped basil For fresh flavor at the end.
Instructions
Preparation
- Heat 2 tbsp butter in a large sauté pan over medium heat until melted and starting to brown, add 1/4 tsp crushed red pepper and 3 cloves minced garlic.
- Pour 60 mL dry white wine into the pan, add 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes.
Cooking
- Add 300 g trimmed asparagus and stir, cook for 2 minutes, stirring occasionally.
- Add 400 g peeled shrimp to the pan, simmer until shrimp is opaque and curled, about 5 to 7 minutes.
Finishing
- Stir in a handful of chopped basil, remove from heat, and adjust salt and lemon as needed.
Notes
Pat shrimp dry before cooking to ensure better searing. Leftovers store well; refrigerate within 2 hours and use within 48 hours.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 24gFat: 12gSaturated Fat: 7gSodium: 400mgFiber: 3gSugar: 2g
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