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One Pan Garlic Shrimp and Asparagus - Fast, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Large shrimp (1 to 1.25 pounds, peeled and deveined; tails on or off)
  • Asparagus (1 bunch, medium thickness)
  • Garlic (4–5 cloves, minced)
  • Lemon (1, for zest and juice)
  • Olive oil (2–3 tablespoons)
  • Unsalted butter (1–2 tablespoons)
  • Red pepper flakes (optional, to taste)
  • Salt and black pepper
  • Fresh parsley (a small handful, chopped; optional)
  • Dry white wine or chicken broth (2–3 tablespoons; optional for deglazing)

Method
 

  1. Prep the asparagus: Snap off the woody ends and cut the spears into 2-inch pieces. Pat dry to avoid steaming in the pan.
  2. Season the shrimp: Pat shrimp dry, then toss with a pinch of salt, pepper, and half the minced garlic. Add a drizzle of olive oil and a little lemon zest if you like. Set aside.
  3. Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil. When it shimmers, add the asparagus. Season with salt and pepper.
  4. Sear the asparagus: Cook 3–5 minutes, stirring occasionally, until bright green and crisp-tender with a little browning. Transfer to a plate.
  5. Sauté the shrimp: Add another tablespoon of olive oil to the pan. Arrange shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Don’t overcook.
  6. Add aromatics: Push shrimp to one side. Add butter and the remaining garlic to the empty space. Cook 30 seconds until fragrant, then sprinkle in red pepper flakes if using.
  7. Deglaze (optional): Pour in wine or broth. Stir and scrape up any browned bits until slightly reduced, about 30–60 seconds.
  8. Bring it together: Return asparagus to the pan. Toss with shrimp. Add a squeeze of fresh lemon juice and a pinch more zest. Taste and adjust salt and pepper.
  9. Finish and serve: Sprinkle with chopped parsley. Serve hot as-is, over rice, pasta, or with crusty bread. Add extra lemon wedges on the side.