Best Garlic Shrimp With Asparagus Recipes

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SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

GARLIC SHRIMP WITH ASPARAGUS AND LEMON



Garlic Shrimp With Asparagus and Lemon image

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

Provided by Cookin-jo

Categories     Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, medium to large, peeled and deveined
1 pinch black pepper, to taste
1 lemon
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch

Steps:

  • Place shrimp on paper towels and dry very well.
  • Sprinkle shrimp with a bit of the pepper.
  • Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
  • Cut lemon in half and juice it into a small dish, removing seeds.
  • Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
  • Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
  • Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
  • Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
  • Reduce heat to medium-low and add garlic, stirring for 30 seconds.
  • Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
  • Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
  • Stir cornstarch with 1 Tbsp water and stir into the pan.
  • Add shrimp back to the pan and cook another 1-2 minutes until done.
  • Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

GARLIC SHRIMP WITH ASPARAGUS



garlic shrimp with asparagus image

Make and share this garlic shrimp with asparagus recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 1/2 cups sliced asparagus
4 cloves garlic, minced
salt and pepper
1 pinch crushed red pepper flakes
1 1/2 lbs shrimp, peeled and deveined
1 cup dry white wine
2 tablespoons lemon juice

Steps:

  • heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
  • stir in wine and lemon juice and bring to a boil, remove from heat and serve.

Nutrition Facts : Calories 259.6, Fat 8.8, SaturatedFat 1.2, Cholesterol 214.3, Sodium 982.2, Carbohydrate 9.2, Fiber 2.3, Sugar 2.2, Protein 26.1

GARLIC SHRIMP AND ASPARAGUS RISOTTO



Garlic Shrimp and Asparagus Risotto image

Takes a second to prep but so worth it in the end.

Provided by Joshua F

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 52m

Yield 4

Number Of Ingredients 12

1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓ onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Pour chicken broth into a pot; bring to a simmer over medium-low heat.
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
  • Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
  • Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
  • Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g

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