Asparagus and Shrimp Scampi
Asparagus and Shrimp recipe made scampi-style. Large shrimp sautéed in a garlic, butter, lemon sauce with pieces of fresh asparagus.
Servings: 2 servings
Calories: 450kcal
Cost: $$$
Ingredients
- 4 tablespoons butter
- 6 garlic cloves diced
- 1 bunch fresh asparagus cut into ½ inch pieces
- 12 ounces large shrimp cleaned and deveined
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Juice of 1 lemon
Instructions
How To Prepare Asparagus And Shrimp:
- In a large pot or skillet, add the butter and melt on medium heat. Next, add the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the asparagus and sauté for 2 minutes, mixing occasionally. Next, add in the shrimp, salt, ground black pepper, and lemon juice.
- Cook for 5 minutes, mixing occasionally, or until the shrimp is cooked to your liking.
How to Serve Asparagus and Shrimp:
- Mixed with cooked pasta, or serve with a side of your favorite grain or potatoes.
Notes
Invent Your Recipe:
I’m serving this asparagus and shrimp recipe scampi-style, with a simple sauce of garlic and butter. I left out the white wine this time because I didn’t have any in the house—but if you do, go ahead and splash some in. It adds a nice depth of flavor. Shrimp and asparagus make a great pair. They’re both light and quick-cooking, and the crunch of the asparagus is a perfect contrast to the tender shrimp. You can swap in any vegetables you have on hand—zucchini, eggplant, green beans, tomatoes, sun-dried tomatoes, peppers, or broccoli would all work beautifully here. As for the flavor profile, I kept it classic with just salt, pepper, garlic, butter, and lemon juice. It’s a solid base you can build on. Want to switch it up? Toss in some chopped basil, oregano, thyme, or parsley. If you like a little heat, add crushed red pepper flakes or even a few slices of jalapeño.
I’m serving this asparagus and shrimp recipe scampi-style, with a simple sauce of garlic and butter. I left out the white wine this time because I didn’t have any in the house—but if you do, go ahead and splash some in. It adds a nice depth of flavor. Shrimp and asparagus make a great pair. They’re both light and quick-cooking, and the crunch of the asparagus is a perfect contrast to the tender shrimp. You can swap in any vegetables you have on hand—zucchini, eggplant, green beans, tomatoes, sun-dried tomatoes, peppers, or broccoli would all work beautifully here. As for the flavor profile, I kept it classic with just salt, pepper, garlic, butter, and lemon juice. It’s a solid base you can build on. Want to switch it up? Toss in some chopped basil, oregano, thyme, or parsley. If you like a little heat, add crushed red pepper flakes or even a few slices of jalapeño.
Nutrition
Calories: 450kcal
