Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 290 kcal per serving
Ingredients
1 lb (450 g) large shrimp, peeled and deveined
1 bunch fresh asparagus, trimmed and cut into pieces
8 oz (225 g) mushrooms, sliced
4 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika
½ tsp Italian seasoning
½ tsp salt, or to taste
½ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional)
2 tbsp chicken broth or vegetable broth
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Instructions
Step 1: Prepare the Shrimp
Pat the shrimp dry with paper towels. Season with paprika, salt, black pepper and Italian seasoning. Toss gently to coat evenly and set aside.
Step 2: Cook the Asparagus
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the asparagus and sauté for 3–4 minutes until bright green and slightly tender but still crisp. Transfer to a plate.
Step 3: Sauté the Mushrooms
Add another tablespoon of olive oil to the same skillet. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until golden brown and their moisture has evaporated. Transfer to the plate with the asparagus.
Step 4: Cook the Shrimp
Add 1 tablespoon of butter to the skillet. Arrange the seasoned shrimp in a single layer and cook for 2–3 minutes on each side, until pink, opaque and cooked through. Avoid overcrowding the pan. Transfer to a plate.
Step 5: Make the Garlic Butter Sauce
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet. Stir in the minced garlic and optional red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the chicken or vegetable broth and lemon juice. Stir well, scraping up any browned bits from the bottom of the skillet to add extra flavor.
Step 6: Combine Everything
Return the cooked asparagus, mushrooms and shrimp to the skillet. Toss gently with the garlic butter sauce until everything is well coated. Cook for another 1–2 minutes until heated through.
Step 7: Garnish and Serve
Sprinkle with freshly chopped parsley and add extra black pepper if desired. Serve immediately with fresh lemon wedges for a bright, delicious finish.
Cooking Tips
Use large shrimp: Large or jumbo shrimp are easier to cook without overcooking.
Pat shrimp dry: This helps them develop a golden sear instead of steaming.
Avoid overcooking: Shrimp cook quickly and should be removed from the heat as soon as they turn opaque.
Cook mushrooms separately: Allowing them to brown gives the dish a richer, deeper flavor.
Keep asparagus crisp: Avoid overcooking so it retains its vibrant color and texture.
Fresh garlic: Freshly minced garlic provides the best flavor for the butter sauce.
Adjust the sauce: Add a splash of broth if you prefer a little more sauce.
Serving Suggestions
Serve over steamed white rice or brown rice.
Pair with buttery garlic noodles or pasta.
Enjoy with mashed potatoes.
Serve alongside a fresh green salad.
Add warm garlic bread to soak up the delicious garlic butter sauce.
Nutrition Information
Approximate values per serving, based on 4 servings.
Nutrient
Amount
Calories
290 kcal
Protein
29 g
Carbohydrates
9 g
Fat
16 g
Saturated Fat
7 g
Fiber
3 g
Sugar
4 g
Sodium
620 mg
Nutrition values are estimates and may vary depending on the size of the shrimp and ingredients used.
Nut Information
Nuts: No nuts are included in this recipe.
Nut-free: This recipe can be prepared without nuts. Check all packaged ingredients for possible nut cross-contact if serving someone with a nut allergy.
Allergens: Contains shellfish (shrimp) and dairy (butter).
Substitution: Use a suitable dairy-free butter alternative if needed, ensuring it meets any other dietary requirements.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freezing is not recommended, as shrimp and asparagus may lose their texture.
Reheating: Warm gently in a skillet over low heat until heated through. Add a splash of broth to refresh the sauce and avoid overcooking the shrimp.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water, then pat dry before seasoning and cooking.
2. Can I use another vegetable instead of asparagus?
Yes. Broccoli, zucchini, green beans or bell peppers are delicious alternatives.
3. How do I know when the shrimp are cooked?
Shrimp should be opaque and pearly white inside, with a firm texture. For food safety, cook shrimp to an internal temperature of 145°F (63°C).
4. Can I make this recipe spicy?
Yes. Add extra red pepper flakes or a pinch of cayenne pepper to the garlic butter sauce to increase the heat.
5. Can I prepare this dish ahead of time?
You can wash and cut the vegetables, peel the shrimp and prepare the seasonings in advance. For the best texture, cook everything just before serving.
Conclusion
This Garlic Butter Shrimp with Asparagus and Mushrooms is a quick, flavorful and satisfying meal that’s perfect for busy weeknights or a special dinner at home. Juicy shrimp, golden mushrooms and crisp asparagus come together in a rich garlic butter sauce with a touch of lemon. It’s simple to prepare, full of flavor and delicious served on its own or with your favorite side dish.