(And why you’ll want to make it twice a week.)
1. Intro: Why This Dish Slaps
Imagine plump, juicy shrimp swimming in a garlicky, buttery sauce alongside crisp-tender asparagus. This dish is stupid-easy, cooks in 20 minutes, and feels fancy enough to serve guests. It’s packed with flavor, protein, and veggies—basically the trifecta of “adulting wins.” Plus, it’s gluten-free and easily adaptable for keto or dairy-free diets.
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2. Shopping List (No Guesswork!)
Feeds 2 hungry humans or 3 lighter appetites.
- Shrimp: 1 lb (450g), peeled & deveined (size: 16/20 count—bigger = juicier).
- Asparagus: 1 bunch (~12 oz/340g), thin stalks (they’re more tender).
- Butter: 4 tbsp (use Kerrygold for extra richness, but any works).
- Garlic: 5 cloves, minced (or 2 tsp pre-minced from a jar—no shame).
- Lemon: 1 for zest + juice (Meyer lemons add sweetness if you’re fancy).
- Olive oil: 1 tbsp (extra virgin for flavor).
- Red pepper flakes: ½ tsp (optional, but adds a subtle kick).
- Parsley: ¼ cup chopped (fresh beats dried here).
- Salt: 1 tsp (kosher or sea salt).
- Black pepper: ½ tsp, freshly cracked.
Optional upgrades: Grated parmesan, a splash of white wine.
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3. Prep Like a Pro (No Stress)
Step 1: Shrimp TLC
- Rinse shrimp, pat bone-dry with paper towels (wet shrimp = sad, steamed shrimp).
- Season lightly with ¼ tsp salt and pepper.
Step 2: Asparagus Trim
- Snap off woody ends (they break naturally where they should). Cut stalks into 2-inch pieces.
Step 3: Mise en Place
- Mince garlic, chop parsley, zest half the lemon, and slice the other half into wedges.
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4. Cooking: Don’t Overthink It
Total time: 15 minutes
Tools: Large skillet (cast iron = MVP for searing).
- Cook the asparagus:
- Heat 1 tbsp olive oil in skillet over medium-high.
- Add asparagus, sprinkle with ¼ tsp salt. Sauté 3–4 mins until bright green. Remove to a plate.
- Sear the shrimp:
- In the same skillet, melt 2 tbsp butter.
- Add shrimp in a single layer (no crowding!). Cook 1–2 mins per side until pink. Remove and pile on the asparagus plate.
- Make the magic sauce:
- Lower heat to medium. Add 2 tbsp butter, garlic, and red pepper flakes. Cook 30 seconds until fragrant (don’t burn the garlic!).
- Toss shrimp and asparagus back in. Squeeze in juice from half the lemon (about 1 tbsp) and 1 tsp zest. Stir to coat.
Secret tip: For extra depth, deglaze the pan with ¼ cup white wine before adding the butter.
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5. Serving: Plate It Pretty
- Base options: Pour over steamed rice, pasta, or crusty bread to soak up sauce.
- Garnish: Sprinkle parsley and parmesan (if using). Add lemon wedges on the side.
- Sides: A simple arugula salad or roasted baby potatoes.
- Wine pair: Crisp Sauvignon Blanc or Pinot Grigio.
6. Pro Tips to Level Up
- Flavor boost: Add 1 tsp honey or a dash of smoked paprika to the sauce.
- Dairy-free? Swap butter with vegan butter or coconut oil.
- Extra veggies: Toss in halved cherry tomatoes with the asparagus.
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7. Wrap-Up & Fun Fact
This dish is your ticket to looking like a kitchen rockstar with minimal effort. Shrimp cook fast, so keep an eye on them—overcooking turns them rubbery.
Fun fact: Shrimp scampi (a cousin of this dish) became popular in the U.S. after Italian immigrants introduced it in the early 1900s. Buttery garlic sauce was a hit, obviously.
8. Nutrition (Per Serving)
Based on 2 servings without sides:
- Calories: 380
- Protein: 28g
- Fat: 26g (sat. 14g)
- Carbs: 8g (fiber 3g, sugar 2g)
- Sodium: 900mg
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9. FAQs
Q: Can I use frozen shrimp?
A: Yes! Thaw overnight in the fridge or in a bowl of cold water for 30 mins.
Q: Asparagus alternatives?
A: Broccoli, green beans, or zucchini work too.
Q: Can I make this ahead?
A: Cook the shrimp and veggies, then reheat gently in the sauce.
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Final thought: This recipe is forgiving. Burn the garlic? Start over. Forgot the lemon? Use vinegar. Cooking’s supposed to be fun—now go crush it! 🍤✨
