Garlic Butter Shrimp, Asparagus & Mushrooms
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
Shrimp & vegetables
- 1½ lb large shrimp, peeled and deveined, tails on or off
- 1 lb fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- 8 oz baby bella or cremini mushrooms, sliced
- 5–6 cloves garlic, minced
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes, optional
For the finishing sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon lemon zest
- 2 tablespoons freshly grated Parmesan, optional
- Additional salt and pepper to taste
Instructions
- Season the shrimp.
Pat the shrimp very dry with paper towels. Toss with salt, black pepper, smoked paprika, garlic powder, onion powder, and red pepper flakes. - Cook the asparagus.
Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the asparagus and sauté for 3–4 minutes, stirring occasionally, until bright green and just tender. Transfer to a plate. - Brown the mushrooms.
Add another tablespoon of olive oil to the skillet. Add the sliced mushrooms in a fairly even layer. Cook for 4–5 minutes, stirring occasionally, until browned and their moisture has cooked away. - Cook the shrimp.
Add the remaining tablespoon of olive oil. Arrange the shrimp in the skillet in a single layer. Cook for approximately 1½–2 minutes per side, until pink, opaque, and lightly browned. Don’t overcrowd the pan; cook in batches if necessary. - Make it garlicky and buttery.
Reduce the heat to medium. Add the butter and minced garlic. Toss everything together and cook for 1–2 minutes, just until the garlic is fragrant and the butter coats the shrimp and vegetables. - Combine.
Return the asparagus to the skillet. Add lemon juice and lemon zest. Toss everything together for another 30–60 seconds. - Finish and serve.
Sprinkle with fresh parsley and, if desired, Parmesan. Taste and adjust salt, pepper, and lemon juice.
🔥 For the same look as the photo
Use a very hot cast-iron skillet and don’t overcrowd it. The key is getting some browning on the mushrooms and shrimp rather than steaming them. Let the mushrooms sit undisturbed for a minute or two before stirring.
For especially glossy, restaurant-style shrimp, add 1 extra tablespoon of cold butter at the very end and toss until melted.
Serving ideas
This is excellent over:
- 🍚 Steamed white or brown rice
- 🍝 Linguine or angel hair
- 🥔 Mashed or roasted potatoes
- 🥖 Crusty garlic bread
- 🥗 A simple lemony green salad
Optional creamy version: After cooking the garlic and butter, add ¼ cup chicken broth + ½ cup heavy cream, simmer for 2–3 minutes, then return the shrimp and asparagus to the sauce. Finish with Parmesan and lemon.
