Description
A light and flavorful Mediterranean-inspired shrimp and asparagus dish cooked quickly on the stovetop with garlic, lemon, and a hint of red pepper flakes. Perfect for a healthy and easy weeknight dinner served alongside rice, quinoa, pasta, or crusty bread.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp (peeled and deveined)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
Seasonings and Garnishes
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Chopped fresh parsley or basil (for garnish)
Instructions
- Cook Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3 to 4 minutes, stirring occasionally, until just tender-crisp. Remove from the skillet and set aside.
- Sauté Garlic: Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for about 30 seconds, just until fragrant but not browned.
- Cook Shrimp: Add the shrimp to the skillet and cook for 2 to 3 minutes per side, or until they turn pink and opaque throughout.
- Combine and Season: Return the asparagus to the skillet and toss everything together. Add lemon juice, lemon zest, red pepper flakes (if using), salt, and black pepper. Stir gently to combine all flavors.
- Finish Cooking: Cook everything together for another 1 to 2 minutes just to heat through and meld the flavors. Remove from heat.
- Garnish and Serve: Sprinkle chopped fresh parsley or basil over the top and serve hot alongside your choice of rice, quinoa, pasta, or crusty bread.
Notes
- For extra richness and flavor, add a splash of white wine or a tablespoon of butter to the skillet before finishing the dish.
- Use thawed frozen shrimp to save prep time without sacrificing quality.
- If you prefer less heat, omit the red pepper flakes.
- This dish pairs well with light grain sides or a fresh green salad.
