Sautéed Shrimp with Garlic Lemon Butter and Asparagus

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Juicy shrimp sautéed in a bright garlic lemon butter sauce served with tender-crisp asparagus for a quick and elegant seafood dish. This Mediterranean-inspired seafood recipe (low carb), ready in about 25 minutes, pairs large shrimp, peeled and deveined, unsalted butter, olive oil 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 minced garlic cloves
• 2 tbsp fresh lemon juice
• 1 lb trimmed and cut into 2-inch pieces asparagus spears
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 2 tbsp chopped, for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter is melted and bubbling.
2. Step 2: Add 1 lb trimmed and cut asparagus pieces to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, sauté for 4-5 minutes until bright green and tender-crisp. Remove asparagus to a plate and keep warm.
3. Step 3: In the same skillet, add 1 tbsp unsalted butter and 4 minced garlic cloves, cooking for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 lb large peeled and deveined shrimp, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté shrimp for 2 minutes per side until pink and opaque.
5. Step 5: Stir in 2 tbsp fresh lemon juice, tossing shrimp to coat and cook for an additional 30 seconds to meld flavors.
6. Step 6: Return asparagus to the skillet and toss gently with shrimp and sauce. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.