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One-Pan Garlic Butter Shrimp and Asparagus

Garlic butter shrimp and asparagus cooks in one skillet for a quick dinner with crisp-tender asparagus and opaque, juicy shrimp. Lemon juice brightens the buttery garlic pan sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb asparagus trimmed and cut into 2-inch pieces
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 0.25 cup water
  • 0.5 tsp kosher salt divided
  • 0.25 tsp black pepper divided
  • 1 lb shrimp large (21–25 count), peeled and deveined, patted dry
  • 4 cloves garlic minced
  • 1 tbsp lemon juice

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium-high heat.
  2. Add the olive oil and 1 tablespoon butter.
  3. Add the asparagus, half the salt and pepper, and the water; cover and cook for 3 minutes.
  4. Uncover and cook for 1–2 minutes, until the water evaporates and the asparagus is crisp-tender.
  5. Transfer the asparagus to a plate.
  6. Add the remaining 2 tablespoons butter to the skillet.
  7. Add the shrimp in a single layer and season with the remaining salt and pepper; cook for 1–2 minutes per side, turning once.
  8. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  9. Stir in the lemon juice and return the asparagus to the skillet.
  10. Toss until the asparagus is hot and the shrimp are opaque and have reached 145°F.

Notes

Pat the shrimp dry so they sear rather than steam, and avoid overcooking them. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and asparagus can lose their texture. For a dairy-free variation, use dairy-free butter.