This Garlic Shrimp and Asparagus is a vibrant, one-pan wonder that comes together in under 20 minutes. It features plump shrimp and crisp asparagus in a rich, garlicky butter sauce. It’s an elegant yet effortless meal perfect for busy weeknights or entertaining.
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Why You’ll Love This Garlic Shrimp and Asparagus
- Fast & Simple: Ready in about 15 minutes of active cooking.
- Bold Flavor: Features a rich, aromatic garlic-butter wine sauce.
- One-Pan Wonder: Cooks together for incredible flavor and easy cleanup.
- Endlessly Versatile: Serve over pasta, rice, or with crusty bread.
Ingredients & Tools
- 1 lb (450 g) large raw shrimp, peeled and deveined
- 1 lb (450 g) fresh asparagus, woody ends trimmed
- 4 cloves garlic, minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Tools: A large skillet (cast iron or stainless steel works great), tongs, a microplane or garlic press, and a sharp knife.
Notes: Using the best ingredients you can find really makes a difference here. Fresh, plump shrimp and bright, snappy asparagus are non-negotiable for the best texture and flavor. And don’t be shy with the garlic—it’s in the name of the dish for a reason!
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 8 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. This is the single most important step for getting a beautiful sear on your shrimp instead of steaming them. Use paper towels and really press down to remove all surface moisture.
- Don’t skip the wine. The white wine adds a crucial layer of acidity and depth that balances the richness of the butter. If you must substitute, use an equal amount of chicken or vegetable broth with an extra squeeze of lemon juice.
- How to trim asparagus the easy way. Instead of cutting the ends, hold one spear at each end and bend it. It will naturally snap at the point where the tough, woody part meets the tender stalk. Use that as a guide to trim the rest of the bunch.
- Have all your ingredients prepped and ready. This recipe cooks very quickly, so you won’t have time to mince garlic or juice a lemon once you’ve started cooking. A little “mise en place” makes the process seamless.
How to Make Garlic Shrimp and Asparagus
Step 1: Start by preparing your ingredients. Pat the shrimp very dry with paper towels and season them lightly with salt and pepper. Trim the tough ends off your asparagus and cut the spears into 2-inch pieces. Mince the garlic and chop the parsley. Having everything within arm’s reach makes the cooking process feel like a graceful dance rather than a frantic scramble.
Step 2: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter is melted and foaming, add the asparagus in a single layer. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the asparagus is bright green and just starting to become tender-crisp. You’ll hear a nice sizzle—that’s what you want! Remove the asparagus from the skillet and set it aside on a plate.
Step 3: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp in a single layer, making sure they aren’t crowded. Cook for about 1-2 minutes per side, until they turn pink and opaque. The trick is not to move them around too much—let them develop a golden sear. They cook fast, so keep an eye on them! Remove the shrimp from the skillet and place them with the asparagus.
Step 4: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You have to watch it closely—burnt garlic tastes bitter, and we want that sweet, toasty flavor.
Step 5: Carefully pour in the white wine and lemon juice. It will bubble and steam vigorously—this is good! Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. Those little bits are pure flavor gold. Let the liquid simmer and reduce for about 1-2 minutes until it thickens slightly.
Step 6: Return the cooked shrimp and asparagus back to the skillet, along with any accumulated juices. Toss everything gently to coat in the glorious garlic-butter sauce and heat through for about one final minute. Turn off the heat and stir in the fresh parsley. Give it a final taste and adjust seasoning with more salt or pepper if needed. The sauce should look glossy and cling beautifully to the shrimp and asparagus.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as shrimp and asparagus can become watery and lose texture upon thawing.
- Reviving: Gently reheat in a skillet over low heat to prevent overcooking the shrimp.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice or Orzo — The neutral, soft base is perfect for soaking up every last drop of the incredible garlic butter sauce. It turns the dish into a more substantial meal without overpowering the main event.
- Crusty, Toasted Baguette — Honestly, this is a must. There’s no better vehicle for that sauce than a thick slice of warm, crunchy bread. It’s almost a dish in itself.
- A Simple Arugula Salad — Tossed with a light lemon vinaigrette, the peppery arugula provides a fresh, crisp contrast to the rich, savory shrimp and asparagus.
Drinks
- A Crisp Sauvignon Blanc — The bright, citrusy notes in the wine mirror the lemon juice in the dish and cut through the richness of the butter beautifully. It’s a classic pairing for a reason.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help cleanse the palate between bites of the savory, garlicky main course.
Something Sweet
- Lemon Sorbet — A scoop of tangy, bright sorbet is the perfect palate-cleansing finish. It’s light, refreshing, and continues the citrus theme from the main dish in a delightful way.
- Almond Biscotti — For dipping into a cup of espresso, these crunchy, not-too-sweet cookies provide a lovely, nutty contrast to the meal you’ve just enjoyed.
Top Mistakes to Avoid
- Overcooking the shrimp. Shrimp go from perfectly juicy to rubbery and tough in a matter of seconds. They are done as soon as they turn opaque and form a loose “C” shape. Remove them from the heat immediately.
- Crowding the pan. If you add too many shrimp at once, they’ll steam instead of sear. Cook in batches if your skillet isn’t large
Garlic Shrimp And Asparagus
Make this easy Garlic Shrimp and Asparagus in one pan in just 20 minutes! A flavorful, healthy weeknight dinner. Get the simple recipe and cook it tonight!
Ingredients
For the Shrimp and Asparagus
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1 lb large raw shrimp (peeled and deveined)
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1 lb fresh asparagus (woody ends trimmed)
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4 cloves garlic (minced)
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3 tbsp unsalted butter (divided)
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2 tbsp olive oil
-
1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
-
2 tbsp fresh lemon juice
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
1/4 cup fresh parsley (finely chopped)
-
Kosher salt and freshly ground black pepper (to taste)
Instructions
-
Start by preparing your ingredients. Pat the shrimp very dry with paper towels and season them lightly with salt and pepper. Trim the tough ends off your asparagus and cut the spears into 2-inch pieces. Mince the garlic and chop the parsley. Having everything within arm's reach makes the cooking process feel like a graceful dance rather than a frantic scramble.01
-
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in your large skillet over medium-high heat. Once the butter is melted and foaming, add the asparagus in a single layer. Season with a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the asparagus is bright green and just starting to become tender-crisp. You’ll hear a nice sizzle—that’s what you want! Remove the asparagus from the skillet and set it aside on a plate.02
-
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp in a single layer, making sure they aren’t crowded. Cook for about 1-2 minutes per side, until they turn pink and opaque. The trick is not to move them around too much—let them develop a golden sear. They cook fast, so keep an eye on them! Remove the shrimp from the skillet and place them with the asparagus.03
-
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You have to watch it closely—burnt garlic tastes bitter, and we want that sweet, toasty flavor.04
-
Carefully pour in the white wine and lemon juice. It will bubble and steam vigorously—this is good! Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. Those little bits are pure flavor gold. Let the liquid simmer and reduce for about 1-2 minutes until it thickens slightly.05
-
Return the cooked shrimp and asparagus back to the skillet, along with any accumulated juices. Toss everything gently to coat in the glorious garlic-butter sauce and heat through for about one final minute. Turn off the heat and stir in the fresh parsley. Give it a final taste and adjust seasoning with more salt or pepper if needed. The sauce should look glossy and cling beautifully to the shrimp and asparagus.06
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