One-Pan Garlic Butter Shrimp and Asparagus
This One Pan Garlic Butter Shrimp and Asparagus keeps dinner simple with tender shrimp, crisp asparagus, fresh garlic, and a buttery pan sauce that pulls everything together. Fast enough for a busy night, but flavorful enough to feel like you actually cooked something good.
Why This Recipe Works
• One-pan cooking keeps the recipe simple and efficient
• Garlic butter creates rich savory flavor throughout the dish
• Shrimp cooks quickly while staying tender and juicy
• Asparagus adds freshness, texture, and balance
• Fresh ingredients keep the dish light while still satisfying
• Perfect for weeknight dinners, meal prep, and easy homemade cooking
Flavor Notes
• Rich garlic butter flavor layered throughout
• Tender shrimp with savory seasoning
• Fresh asparagus with slight crisp texture
• Bright balanced flavor without feeling too heavy
• Simple homemade comfort food with fresh ingredients
Serving Suggestions
Serve this One Pan Garlic Butter Shrimp and Asparagus with rice, pasta, roasted potatoes, fresh bread, quinoa, or lighter salads for a complete meal.
It also pairs perfectly with fresh lemon, herbs, vegetables, or warm dinner rolls for extra flavor and balance.
Special Technique
Cooking the asparagus first helps maintain better texture while preventing the shrimp from overcooking.
Shrimp cooks very quickly, so adding it toward the end helps keep it tender and juicy instead of rubbery.
Fresh garlic and butter are layered into the pan near the end of cooking to preserve bold flavor and richness without burning the garlic.
Storage + Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
Avoid overcooking while reheating to help keep the shrimp tender.
This recipe also works great for meal prep.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes. Just thaw the shrimp fully and pat dry before cooking for best texture.
Q: How do I keep shrimp from overcooking?
A: Shrimp cooks very quickly and should be removed once pink and opaque.
Q: Can I use other vegetables instead of asparagus?
A: Absolutely. Broccoli, green beans, zucchini, spinach, or bell peppers all work well.
Q: What type of shrimp works best?
A: Large or jumbo shrimp usually work best because they stay tender and cook evenly.
Q: Can I make this recipe low carb?
A: Yes. The recipe is naturally lower carb depending on the sides you choose to serve with it.
One Pan Garlic Butter Shrimp and Asparagus
Ingredients
- 2 pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound asparagus trimmed and cut into pieces
- Garlic Butter Sauce
- 4 tablespoons butter
- 5 garlic cloves minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- Lemon wedges
- Extra parsley
Equipment
- Large skillet
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Tongs
- Wooden spoon
- – Serving platter
Method
- Pat the shrimp dry.
- Add shrimp to a mixing bowl and season with olive oil, paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes.
- Toss until evenly coated.
- Trim the asparagus and cut into bite sized pieces.
- Heat a large skillet over medium high heat.
- Add the asparagus and cook for 3 to 4 minutes until bright green and slightly tender.
- Remove the asparagus and set aside.
- Add the shrimp to the same skillet in a single layer.
- Cook for 1 to 2 minutes per side until pink, opaque, and lightly seared.
- Remove from the skillet if needed.
- Reduce heat to medium.
- Add butter and garlic.
- Cook for 30 to 45 seconds until fragrant.
- Add lemon juice and parsley.
- Return the shrimp and asparagus to the skillet.
- Toss until everything is evenly coated in the garlic butter sauce.
- Transfer to a serving platter.
- Serve immediately with lemon wedges and extra parsley if desired.
