One-Pot Lemon Garlic Shrimp with Asparagus
A restaurant-worthy dinner ready in 20 minutes: plump shrimp sautéed in garlic-lemon butter with crisp-tender asparagus. This mediterranean-inspired one pot ready in about 30 minutes pairs peeled and deveined large shrimp, bunch trimmed asparagus, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large shrimp
- 1 bunch trimmed asparagus
- 3 tbsp butter
- 4 cloves minced garlic
- 1 (juiced and zested) lemon
- 1/4 cup dry white wine
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Pat shrimp dry with paper towels and season with 1/4 tsp salt and 1/4 tsp red pepper flakes. Heat 1 tbsp olive oil in a large skillet over medium-high heat; add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then remove and set aside.
- Step 2: Add 2 tbsp butter and 4 minced garlic cloves to the same skillet; cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Step 3: Add 1 bunch trimmed asparagus and cook for 4 minutes, stirring occasionally, until bright green and crisp-tender. Pour in 1/4 cup dry white wine and 1/4 cup lemon juice, scraping up any browned bits; simmer for 2 minutes until liquid reduces by half.
- Step 4: Return shrimp to skillet, add remaining 1 tbsp butter, lemon zest, and 2 tbsp chopped parsley. Toss for 1 minute until shrimp are heated through and coated in glossy sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Garlic Shrimp with Asparagus take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Garlic Shrimp with Asparagus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bunch trimmed asparagus from drying out.
Can I substitute ingredients in One-Pot Lemon Garlic Shrimp with Asparagus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Garlic Shrimp with Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon Garlic Shrimp with Asparagus?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
