Some nights call for low effort, big payoff dinners—and this is exactly that.
Juicy shrimp, tender asparagus, and a glossy garlic butter sauce come together in one pan in just 20 minutes.
No complicated steps, no pile of dishes—just bold, fresh flavors that taste far more impressive than the effort involved.
For Garlic Butter Shrimp and Asparagus
- Shrimp – medium raw shrimp work best here; peeled and deveined keeps prep quick and easy.
- Asparagus – adds a fresh, slightly crisp bite that pairs perfectly with the rich butter sauce.
- Butter – the base of the sauce, giving everything that rich, silky flavor.
- Olive Oil – helps prevent burning and balances the butter.
- Garlic – key for that bold, savory flavor—fresh minced garlic makes a big difference.
- Italian Seasoning – brings a simple herb blend that rounds out the dish.
- Onion Powder – adds depth and a subtle savory boost.
- Salt and Fresh Cracked Pepper – essential for bringing all the flavors together.
For the Sauce
- Vegetable Stock – adds a bit of liquid to create a light, flavorful sauce.
- Sriracha (or hot sauce) – gives a gentle heat and extra depth.
- Crushed Chili Pepper Flakes (optional) – for a little extra kick if you like spice.
- Lemon Juice – brightens everything up and balances the richness.
- Fresh Parsley or Cilantro – adds a pop of color and fresh finish right before serving.
Lemon Garlic Butter Shrimp with Asparagus (Easy One-Pan Dinner)
A quick stovetop meal where tender shrimp and crisp asparagus are cooked together in a rich garlic butter sauce with a hint of lemon and heat.
Print
PinServings: 4
Notes
Ingredients
- 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
- 1 1/2 lbs (700g) asparagus (1 bunch) rinsed and trimmed
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 clove garlic, minced
- 1 teaspoon Italian seasoning
- 2 teaspoons onion powder
- Salt and fresh cracked pepper, to taste
- 1/4 cup (60ml) vegetable stock
- 1 tablespoon Sriracha (or any hot sauce you like)
- Crushed chili pepper flakes, optional
- Juice of 1/2 lemon
- Fresh chopped parsley or cilantro, for garnish
Instructions
- Set a large non-stick skillet over medium heat. Add the olive oil along with 1 tablespoon of butter. Once melted, add the asparagus and season as desired. Cook for 4–6 minutes, stirring occasionally, until just tender but still slightly crisp. Transfer the asparagus to a plate and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes on one side.
- Add the minced garlic, Italian seasoning, and onion powder. Stir everything together, then flip the shrimp and cook for another minute.
- Pour in the vegetable stock and Sriracha. Let the mixture simmer briefly—about 1 minute—so the sauce reduces slightly, being careful not to overcook the shrimp.
- Move the shrimp to one side of the pan and return the asparagus to the skillet. Toss the asparagus in the sauce, then squeeze the juice of half a lemon over the entire dish. Allow everything to warm through for 1–2 minutes.
- Remove from heat and finish with chopped parsley, lemon slices, and chili flakes if using. Serve immediately.
- How do I know when the shrimp is done?
Shrimp cooks FAST. We’re talking 2–3 minutes per side. Once it turns pink, opaque, and curls into a loose “C” shape, you’re good to go. Don’t overcook—rubbery shrimp is a no-go. - Can I use frozen shrimp?
Absolutely! Frozen shrimp is actually a great option. Just thaw it first (overnight in the fridge or under cold water), then pat it dry so it cooks up nice and juicy—not watery. - How do I keep the asparagus crisp and not mushy?
Keep an eye on it—4–6 minutes is all it needs. You want that perfect crisp-tender bite, not limp and soggy. Bright green = you nailed it. - Can I swap the asparagus for something else?
Yes, yes, and yes. Broccoli, green beans, zucchini—whatever you’ve got on hand works here. Just stick with veggies that cook quickly. - How do I boost the flavor even more?
Fresh garlic. Fresh lemon juice. No shortcuts here. And don’t crowd the pan—give everything space so it cooks properly and soaks up all that buttery goodness.
