Lemon Garlic Shrimp and Asparagus is a light, flavorful dinner recipe packed with juicy shrimp, tender asparagus, fresh basil, and a bright lemon garlic sauce. This easy one-pan meal comes together quickly, making it perfect for busy weeknights while still feeling fresh and elegant.
Why You’ll Love This Recipe
- Quick and easy one-pan dinner
- Fresh lemon garlic flavor with buttery richness
- Naturally low carb and gluten-free
- Perfect for spring and summer meals
- Family-friendly with simple ingredients
- Ready in under 30 minutes
Ingredients
- 4 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper flakes
- 4 large garlic cloves, finely minced
- 1/4 cup non-alcoholic white cooking broth or seafood broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pound asparagus, chopped into 1-inch pieces
- 1 pound fresh or frozen uncooked shrimp, patted dry
- 1/2 cup fresh basil, finely chopped
Instructions
- Heat the butter in a large sauté pan over medium heat until fully melted and lightly golden.
- Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the non-alcoholic white cooking broth and bring the mixture to a gentle simmer.
- Stir in the lemon juice, lemon zest, salt, and black pepper. Cook for 2 minutes.
- Add the asparagus pieces and cook for another 2 minutes, stirring occasionally.
- Add the shrimp and continue cooking until the shrimp turns pink and fully cooked, about 5 to 7 minutes.
- Stir in the fresh basil and remove from heat.
- Taste and adjust seasoning or lemon juice if needed. Serve the Lemon Garlic Shrimp and Asparagus warm.
Tips & Tricks
- Pat the shrimp dry before cooking for better browning.
- Use fresh lemon juice for the brightest flavor.
- Avoid overcooking the shrimp to keep them tender.
- Swap basil with parsley if preferred.
- Add cherry tomatoes or spinach for extra vegetables.
- Serve over rice, pasta, cauliflower rice, or quinoa.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Gluten-Free, Low Carb
Notes
This recipe works well with frozen shrimp that has been fully thawed and dried. If you prefer a richer sauce, add an extra tablespoon of butter at the end. For extra brightness, garnish with fresh lemon slices before serving.
Nutrition
Approximate per serving:
- Calories: 320
- Protein: 29g
- Carbohydrates: 8g
- Fat: 19g
FAQ
Can I use frozen shrimp?
Yes, thaw the shrimp completely and pat dry before cooking.
What can I substitute for asparagus?
Broccoli, green beans, or zucchini work well.
Is Lemon Garlic Shrimp and Asparagus spicy?
It has mild heat from the red pepper flakes, but you can reduce or omit them.
Can I make this dairy-free?
Yes, replace the butter with olive oil or a dairy-free butter alternative.
How do I know when shrimp is cooked?
Shrimp turns pink and opaque when fully cooked.
Can I meal prep this recipe?
Yes, store portions in airtight containers for quick lunches or dinners.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Reheating: Warm gently in a skillet over low heat or microwave in short intervals.
Similar Recipes
Lemon Garlic Shrimp and Asparagus
Ingredients
- 4 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper flakes
- 4 large garlic cloves finely minced
- 1/4 cup non-alcoholic white cooking broth or seafood broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pound asparagus chopped into 1-inch pieces
- 1 pound fresh or frozen uncooked shrimp patted dry
- 1/2 cup fresh basil finely chopped
Instructions
- Heat the butter in a large sauté pan over medium heat until fully melted and lightly golden.
- Add the crushed red pepper flakes and minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the non-alcoholic white cooking broth and bring the mixture to a gentle simmer.
- Stir in the lemon juice, lemon zest, salt, and black pepper. Cook for 2 minutes.
- Add the asparagus pieces and cook for another 2 minutes, stirring occasionally.
- Add the shrimp and continue cooking until the shrimp turns pink and fully cooked, about 5 to 7 minutes.
- Stir in the fresh basil and remove from heat.
- Taste and adjust seasoning or lemon juice if needed. Serve the Lemon Garlic Shrimp and Asparagus warm.
Notes
Conclusion
Lemon Garlic Shrimp and Asparagus is the perfect balance of fresh, buttery, and savory flavors in one simple skillet meal. Whether you need a quick weeknight dinner or a light yet satisfying meal, this recipe delivers delicious results every time.