Pan-Seared Shrimp with Lemon and Asparagus
Bright, zesty shrimp and asparagus cooked in a simple lemon-garlic sauce for a light yet satisfying dinner. This mediterranean-inspired quick meals ready in about 35 minutes pairs shrimp, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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
- 12 oz shrimp
- 12 oz asparagus
- 2 tbsp olive oil
- 2 cloves garlic
- 1 lemon
- 8 oz linguine
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz linguine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 12 oz shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet and cook for 2-3 minutes per side until pink and opaque, removing and setting aside.
- Step 3: Add 12 oz trimmed asparagus pieces and 2 minced garlic cloves to the skillet. Cook for 3-4 minutes until asparagus is crisp-tender, then add 1 tbsp lemon juice and 1 tsp lemon zest.
- Step 4: Return shrimp to the skillet, add 1/2 cup reserved pasta water and 1 tbsp butter, and toss for 1 minute until sauce thickens slightly and coats the ingredients.
Frequently asked questions
How long does Pan-Seared Shrimp with Lemon and Asparagus take to make?
Total time is about 35 minutes (15 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 Pan-Seared Shrimp with Lemon and 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 shrimp from drying out.
Can I substitute ingredients in Pan-Seared Shrimp with Lemon and 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 Pan-Seared Shrimp with Lemon and Asparagus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Shrimp with Lemon and Asparagus?
Mediterranean quick meals 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
- ★★★★★
So simple yet elegant. My partner loved how fresh it tasted, and it cooked in under 15 minutes.
- ★★★★★
Quick, healthy, and restaurant-quality. Will make this every week.
- ★★★★★
This recipe saved my weeknight dinner! The shrimp were perfectly seared and the lemon asparagus was bursting with flavor.
