Shrimp and Asparagus with Garlic Butter
Shrimp and Asparagus with Garlic Butter is a deliciously healthy 15-minute one-pan dinner that's low-carb, gluten-free, and keto-friendly!
Servings: 4
Ingredients
- 1 lb. shrimp peeled and deveined *see notes
- 1 lb. asparagus fresh - ends trimmed.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon garlic 3-4 cloves minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Heat the olive oil in a large non-stick pan over medium heat. Add the asparagus to the pan, season with salt and pepper, and saute the asparagus until tender-crisp, about 4-6 minutes. Remove the sauteed asparagus from the pan and set aside.
- In the same pan, melt the butter. Add the shrimp to the pan and sprinkle with Italian seasoning. Saute the shrimp for about 2-3 minutes on one side, then add the minced garlic to the pan and flip the shrimp to cook the other side for 2-3 minutes or until they are opaque and have turned pink.
- Add the asparagus back to the pan and toss to coat them in the garlic butter for 1-2 minutes. Remove the cooked shrimp and asparagus from the pan and garnish with parsley, lemon wedges, and freshly grated parmesan cheese if desired. Serve immediately and enjoy!
Notes
Shrimp - I use extra large raw shrimp that are already peeled and deveined with the tails off. You can use fresh or frozen shrimp that have been fully thawed. If you are using frozen shrimp, defrost them in the refrigerator overnight or thaw them by running them under cold water for a few minutes, then pat dry.