{"id":545,"date":"2026-01-13T03:26:02","date_gmt":"2026-01-13T03:26:02","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=545"},"modified":"2026-01-27T23:58:54","modified_gmt":"2026-01-27T23:58:54","slug":"garlic-butter-shrimp-with-asparagus","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2026\/01\/13\/garlic-butter-shrimp-with-asparagus\/","title":{"rendered":"Garlic Butter Shrimp with Asparagus"},"content":{"rendered":"

Serves: 4
\nPrep Time: 10 Minutes
\nCook Time: 8-12 Minutes
\nTotal Time: 25-30 Minutes<\/p>\n

\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amounts<\/th>\nIngredients<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1 1\/2 lbs (700g)<\/td>\nMedium raw shrimp<\/td>\npeeled and deveined<\/td>\n<\/tr>\n
1 1\/2 lbs (700g)<\/td>\nAsparagus<\/td>\nrinsed and trimmed<\/td>\n<\/tr>\n
3 T<\/td>\nButter<\/td>\ndivided<\/td>\n<\/tr>\n
1 T<\/td>\nOlive oil<\/td>\n<\/tr>\n
5 cloves (~2 T)<\/td>\nGarlic<\/td>\nminced<\/td>\n<\/tr>\n
1 tsp<\/td>\nItalian seasoning<\/td>\n<\/tr>\n
2 tsp<\/td>\nOnion powder<\/td>\n<\/tr>\n
tt<\/td>\nSalt and pepper<\/td>\n<\/tr>\n
1\/4 cup<\/td>\nVegetable stock<\/td>\n<\/tr>\n
1 T<\/td>\nSriracha<\/td>\n<\/tr>\n
tt<\/td>\nCrushed chili pepper flakes<\/td>\noptional<\/td>\n<\/tr>\n
1\/2 Lemon<\/td>\nLemon juice<\/td>\n<\/tr>\n
tt<\/td>\nFresh parsley or cilantro<\/td>\nchopped, for garnish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n

Instructions<\/h3>\n
    \n
  1. Place a large non-stick skillet with 1 tablespoon of olive oil and 1 tablespoon of the butter over medium heat. Add the asparagus and season to taste. Saute the asparagus for 4-6 minutes, until crisp-tender. Remove from pan and set aside.<\/li>\n
  2. In the same pan, add remaining 2 tablespoons butter and add shrimp. Season with salt and pepper, saute shrimp in a single layer for 1-2 minutes without flipping.<\/li>\n
  3. Add the minced garlic, Italian seasoning, and onion powder to the shrimp. Stir to combine and flip the shrimp to cook on the opposite side. Cook shrimp for 1 minute then add the vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.<\/li>\n
  4. Push the grilled shrimp to the side and add asparagus back to the pan. Stir asparagus to coat them with the sauce and squeeze half a lemon over the top of the grilled shrimp and asparagus. Allow reheating for 1-2 minutes. Remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if desired. Serve immediately and enjoy.<\/li>\n<\/ol>\n

    Nutrition Information<\/h3>\n

    Per serving (4 servings)<\/strong><\/p>\n