SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
ASPARAGUS WITH LEMON BUTTER
When simply flavored with a touch of butter and lemon, fresh vegetables can really shine.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Bring 2 inches salted water to a boil in a wide (10-inch) saucepan or skillet.
- Place asparagus in saucepan; cook until just tender, 5 to 8 minutes. Drain well in a colander.
- Return asparagus to pan; toss with butter, lemon zest, and lemon juice; season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 60 g, Fat 3 g, Protein 4 g
GARLIC SHRIMP WITH ASPARAGUS AND LEMON
This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.
Provided by Cookin-jo
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Place shrimp on paper towels and dry very well.
- Sprinkle shrimp with a bit of the pepper.
- Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
- Cut lemon in half and juice it into a small dish, removing seeds.
- Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
- Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
- Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
- Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
- Reduce heat to medium-low and add garlic, stirring for 30 seconds.
- Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
- Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
- Stir cornstarch with 1 Tbsp water and stir into the pan.
- Add shrimp back to the pan and cook another 1-2 minutes until done.
- Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.
LEMONY SHRIMP 'N' ASPARAGUS
From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
ONE PAN SHRIMP AND ASPARAGUS IN LEMON BUTTER
Make and share this One Pan Shrimp and Asparagus in Lemon Butter recipe from Food.com.
Provided by qfcwyo
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Line a cookie sheet with foil. Clean asparagus, trim ends and place on foil. Mix 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle over asparagus and toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Clean and remove tails from shrimp.
- Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Mix 1 tablespoon olive oil, 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss shrimp in mixture until evenly coated then line shrimp in a single layer.
- Melt butter and drizzle over shrimp and asparagus. Roast for 6 minutes or just until shrimp is opaque.
- Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
Nutrition Facts : Calories 264.5, Fat 14.1, SaturatedFat 6.2, Cholesterol 237.2, Sodium 1491.9, Carbohydrate 9.8, Fiber 3.2, Sugar 2.2, Protein 26.5
BROWN-BUTTER SHRIMP WITH HAZELNUTS
Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
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SHEET PAN LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS
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4.5/5 (2)Estimated Reading Time 3 minsServings 6Calories 176 per serving
- In a large mixing bowl, combine shrimp and asparagus. Pour melted butter, olive oil, and lemon juice on top. Sprinkle seasoning packet on top. Mix until combined.
- Spread the shrimp and asparagus on the sheet pan in an even layer. Scatter lemon slices on top. Bake for 8 minutes or until shrimp is pink and cooked through. Serve immediately.
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