Shrimp Asparagus In Lemon Garlic Sauce Recipes

GARLIC SHRIMP WITH ASPARAGUS AND LEMON

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.

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.

SHRIMP & ASPARAGUS IN LEMON GARLIC SAUCE

Steps:

• heat the olive oil in medium to high heat. Saute the red onions and garlic until the red onions have become translucent. Add the dried oregano and red pepper flakes and saute for another 1 minute. Add chicken(or shrimp) stock and 1 lb of shrimp and cook until it has turned pink in color. Scrape the bottom of the pan to pick up all the flavor bits and pieces of red onion and garlic. If using already cooked shrimp, only heat the shrimp through being careful not to overcook the shrimp. Once the shrimp has turned bright pink in color, add the lemon juice and salt and carefully toss and serve.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

GARLIC SHRIMP WITH ASPARAGUS

Steps:

• heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
• stir in wine and lemon juice and bring to a boil, remove from heat and serve.

SHRIMP AND ASPARAGUS STIR FRY WITH LEMON SAUCE RECIPE - (4.6/5)

Steps:

• In a small bowl, whisk together all of the lemon sauce ingredients and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

ASPARAGUS SHRIMP LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.