Reynaldo’s Cocina 📍
One Pan Garlic Butter Shrimp and Asparagus
Garlic butter shrimp and asparagus cooked together in one pan for an easy, flavorful seafood meal.
Ingredients
Shrimp
- 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
Asparagus
- 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
Optional Garnish
- 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.
Notes
• Pat shrimp dry before cooking so they sear instead of steam.
• Shrimp cook quickly, so remove them as soon as they are pink and opaque.
• Keep the garlic fragrant rather than browned for a cleaner butter sauce.
• Add lemon juice at the end to keep the flavor bright and fresh.
