Best Asparagus and Shrimp

If you ask me, asparagus and shrimp is one of those combinations that just works.

This quick weeknight dinner brings together tender shrimp and crisp asparagus in a buttery garlic sauce that’s ready in about 20 minutes. The Italian herbs add a nice flavor while lemon zest keeps things bright and fresh.

Everything cooks in one pan with butter, olive oil, and garlic doing most of the heavy lifting. A sprinkle of parmesan cheese at the end ties it all together.

It’s an easy dish that feels a bit fancy, perfect for those nights when you want something good without a lot of fuss.

What Kind of Shrimp Should I Use?

For this recipe, you can use either fresh or frozen shrimp, and both will turn out great. If you’re buying frozen, just make sure to thaw them completely in the fridge overnight or run them under cold water for a quick thaw before cooking. I recommend using large or jumbo shrimp (around 21-30 count per pound) since they’re easier to work with and won’t overcook as quickly as smaller ones. You can buy them already peeled and deveined to save time, or if you prefer, leave the tails on for a prettier presentation – just remember your guests will need to remove them while eating.

Options for Substitutions

This simple dish works well with a few easy swaps if you need them:

• Shrimp: You can swap shrimp for scallops, chicken breast cut into bite-sized pieces, or even firm white fish like cod or halibut. Just adjust cooking times – chicken will need a few extra minutes, while scallops cook about as quickly as shrimp.
• Asparagus: Green beans, broccolini, or zucchini sliced into thick rounds make great alternatives. Keep in mind that green beans might need an extra minute or two to get tender.
• Butter: If you’re out of butter, you can use all olive oil instead – just increase it to 4 tablespoons total to keep everything nicely coated.
• Italian herb blend: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme, or just use one of these herbs on its own.
• Parmesan cheese: Pecorino Romano or Asiago cheese work well here. You could also use nutritional yeast for a dairy-free option, though the flavor will be a bit different.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking shrimp is leaving them in the pan too long, which turns them rubbery and tough – pull them off the heat as soon as they turn pink and opaque, usually around 3-4 minutes per side.

Adding the garlic too early is another common error that leads to burnt, bitter garlic, so always wait until the last minute or two of cooking to toss it in.

Since asparagus stalks are thicker at the bottom, they cook unevenly with the shrimp – try cutting the asparagus into 2-inch pieces on a diagonal, or give the asparagus a 2-minute head start in the pan before adding your shrimp.

To get the parmesan cheese to melt nicely instead of clumping, turn off the heat before sprinkling it on and let the residual warmth do the work.

What to Serve With Asparagus and Shrimp?

This asparagus and shrimp combo is light and garlicky, so it pairs really well with something that can soak up all those buttery juices. I love serving it over a bed of rice, pasta, or even creamy polenta to make it more filling. A side of crusty bread is perfect for mopping up the sauce, and if you want to keep things on the lighter side, a simple arugula salad with lemon dressing complements the dish nicely. You could also toss everything with angel hair pasta or linguine to turn it into a complete one-bowl meal.

Storage Instructions

Store: Keep your leftover asparagus and shrimp in an airtight container in the fridge for up to 3 days. The flavors actually meld together nicely overnight, making it great for meal prep or quick lunches throughout the week.

Freeze: I don’t recommend freezing this dish since shrimp can get rubbery and asparagus loses its texture when thawed. It’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently in a skillet over medium-low heat for about 3-4 minutes, stirring occasionally. You can also microwave it, but keep the power at 50% and heat in 30-second intervals to avoid overcooking the shrimp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 80-90 g
• Fat: 35-43 g
• Carbohydrates: 16-20 g

Ingredients

• 1 lb shrimp (peeled and deveined)
• 1 lb asparagus (trimmed and cut into 2-inch pieces)
• 4 tbsp butter (unsalted)
• 1.5 tbsp olive oil
• 4 tsp minced garlic
• 1.5 tsp Italian herbs
• 1/4 cup parmesan cheese
• 1/2 tsp lemon zest
• salt
• black pepper

Step 1: Prepare Ingredients and Season the Shrimp

• 1 lb shrimp
• 1 lb asparagus
• 1.5 tsp Italian herbs
• salt
• black pepper

Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming.

Trim the asparagus and cut into 2-inch pieces, then set aside.

In a small bowl, combine the Italian herbs, salt, and black pepper.

Season the shrimp generously with this mixture and let sit for 2-3 minutes so the flavors adhere.

I like to season the shrimp ahead of time rather than adding everything at once because it helps the seasonings stick better during cooking.

Step 2: Sear the Shrimp and Start the Asparagus

• 4 tbsp butter
• 1.5 tbsp olive oil
• seasoned shrimp from Step 1
• asparagus from Step 1

Heat a large skillet over medium-high heat and add the butter and olive oil together—the combination gives you better browning than butter alone and a higher smoke point.

Once the butter is foaming and the pan is hot, add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the bottoms turn pink and opaque.

Flip the shrimp and add the asparagus pieces around them, stirring to coat in the fat.

Continue cooking for another 2-3 minutes until the shrimp are nearly cooked through and the asparagus begins to soften.

Step 3: Finish with Garlic and Aromatics

• 4 tsp minced garlic

Push the shrimp and asparagus to the sides of the pan and add the minced garlic to the center, letting it cook in the pooled butter and oil for about 30 seconds to 1 minute until fragrant.

Stir everything together quickly so the garlic distributes evenly and doesn’t burn.

The shrimp should now be fully cooked and opaque throughout, and the asparagus should be tender-crisp.

Step 4: Add Final Touches and Serve

• 1/4 cup parmesan cheese
• 1/2 tsp lemon zest

Remove from heat and sprinkle the parmesan cheese and lemon zest over the shrimp and asparagus, tossing gently to combine.

I find that adding the lemon zest at the very end preserves its bright flavor rather than cooking it off.

Divide between serving plates and pour any buttery pan juices over the top.

Serve immediately while everything is hot.

Best Asparagus and Shrimp

Delicious Best Asparagus and Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

• 1 lb shrimp (peeled and deveined)
• 1 lb asparagus (trimmed and cut into 2-inch pieces)
• 4 tbsp butter (unsalted)
• 1.5 tbsp olive oil
• 4 tsp minced garlic
• 1.5 tsp Italian herbs
• 1/4 cup parmesan cheese
• 1/2 tsp lemon zest
• salt
• black pepper

Method

 

1. Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming. Trim the asparagus and cut into 2-inch pieces, then set aside. In a small bowl, combine the Italian herbs, salt, and black pepper. Season the shrimp generously with this mixture and let sit for 2-3 minutes so the flavors adhere. I like to season the shrimp ahead of time rather than adding everything at once because it helps the seasonings stick better during cooking.
2. Heat a large skillet over medium-high heat and add the butter and olive oil together—the combination gives you better browning than butter alone and a higher smoke point. Once the butter is foaming and the pan is hot, add the seasoned shrimp in a single layer and cook undisturbed for 2-3 minutes until the bottoms turn pink and opaque. Flip the shrimp and add the asparagus pieces around them, stirring to coat in the fat. Continue cooking for another 2-3 minutes until the shrimp are nearly cooked through and the asparagus begins to soften.
3. Push the shrimp and asparagus to the sides of the pan and add the minced garlic to the center, letting it cook in the pooled butter and oil for about 30 seconds to 1 minute until fragrant. Stir everything together quickly so the garlic distributes evenly and doesn't burn. The shrimp should now be fully cooked and opaque throughout, and the asparagus should be tender-crisp.
4. Remove from heat and sprinkle the parmesan cheese and lemon zest over the shrimp and asparagus, tossing gently to combine. I find that adding the lemon zest at the very end preserves its bright flavor rather than cooking it off. Divide between serving plates and pour any buttery pan juices over the top. Serve immediately while everything is hot.