Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Hot Garlicky Shrimp with Asparagus & Lemon

Scott Phillips

Servings: 3

Shrimp cooks so quickly that it’s easy to overcook, but you won’t have that problem in this saucy shrimp sauté because the technique preserves the shrimp’s tender interior and boosts its delicate flavor. It’s important to start with a good sear, which guarantees moist, succulent results.

Ingredients

  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt; more as needed
  • Freshly ground black pepper
  • 1 lemon
  • 6 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 2/3 cup low-salt chicken broth
  • 1/2 tsp. cornstarch

Nutritional Information

      Calories (kcal) : 380
      Fat Calories (kcal): 250
      Fat (g): 29
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 225
      Sodium (mg): 560
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 27

Preparation

  • Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

    Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

    Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

    In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Pair with rice, noodles, or a Bright, Herby Orzo.

Reviews

Rate or Review

Reviews

  • NorthwoodsCook | 08/22/2017

    North Woods Cook. ....Follow this to the letter and then it is excellent. Also do on a bed of orzo seasoned with garlic and season to taste. Finish off with a little parmesan. Fabulous!!!

  • %Xr | 05/24/2017

    I made this and loved it! I added a total of 3 TBLS of lemon juice. I also added 6 cloves of garlic instead of the 4. It was a huge hit!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks