Sautéed Garlic Butter Shrimp with Lemon and Asparagus
Quickly sautéed shrimp in garlic butter with bright lemon juice and tender asparagus makes a fresh and satisfying seafood dish in under 20 minutes. This mediterranean-inspired seafood (low carb) ready in about 20 minutes pairs large shrimp, peeled and deveined, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch (about 12 oz) fresh asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp for garnish fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until melted and shimmering. Add 1 bunch (about 12 oz) trimmed and cut asparagus pieces and sauté for 3-4 minutes until bright green and just tender.
- Step 2: Push asparagus to the side of the skillet and add 1 lb peeled and deveined large shrimp. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook shrimp for 2 minutes on one side until pink and slightly opaque.
- Step 3: Flip shrimp and add 4 minced garlic cloves. Stir garlic and shrimp together, cooking for another 1-2 minutes until garlic is fragrant and shrimp are fully cooked.
- Step 4: Stir in 3 tbsp unsalted butter, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Toss everything to coat and heat through for 30 seconds.
- Step 5: Remove from heat and sprinkle with 1 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley before serving immediately.
Frequently asked questions
How long does Sautéed Garlic Butter Shrimp with Lemon and Asparagus take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sautéed Garlic Butter 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 unsalted butter from drying out.
Can I substitute ingredients in Sautéed Garlic Butter 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 Sautéed Garlic Butter 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.
Is Sautéed Garlic Butter Shrimp with Lemon and Asparagus low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
