Real Lemon-Infused Shrimp with Asparagus

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Bright, zesty shrimp and asparagus finished with a vibrant lemon-herb sauce, embodying the essence of 'real' culinary simplicity. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 12 oz, trimmed and cut into 2-inch pieces asparagus
• 1, thinly sliced lemon
• 2 tbsp, chopped fresh dill
• 2 tbsp extra virgin olive oil
• 2 cloves, minced garlic
• 1/4 cup white wine
• 1 tbsp butter

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
2. Step 2: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 12 oz asparagus pieces and cook for 4 minutes until crisp-tender, stirring occasionally.
3. Step 3: Return shrimp to the skillet, add 1/4 cup white wine, and simmer for 2 minutes until wine reduces by half. Stir in 1 thinly sliced lemon, 2 tbsp chopped dill, and 1 tbsp butter until melted and combined.
4. Step 4: Cook for 1 additional minute until sauce coats the shrimp and asparagus evenly, then remove from heat and serve immediately with extra lemon wedges.