There are nights when I open my fridge and want something that feels special but doesn’t demand much effort. That’s when this One Pan Shrimp and Asparagus comes to the rescue. It’s buttery, garlicky, and comes together in less than 30 minutes — the kind of dish that makes you look like you worked way harder than you did.
The first time I made this, I was running late, starving, and didn’t want to fuss with a dozen pots. By the time I sat down to eat, I couldn’t believe something so simple could taste like a restaurant dinner. Ever since then, it’s been my go-to on busy weeknights and even for light entertaining when friends come over.
Why This Recipe Works Every Time
Shrimp and asparagus were made for each other. They both cook quickly, they both shine with garlic and butter, and they both taste best when left just a little crisp and tender. The trick is not overcooking — shrimp should be plump and pink, never rubbery, and asparagus should be bright and slightly firm, not limp.
Another reason I love this dish is its flexibility. Some nights I spoon it over fluffy rice, other times I toss it with pasta, and when I want something lighter, I pair it with a simple green salad. It’s the kind of recipe that fits whatever mood I’m in.
What You’ll Need
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Shrimp – I usually buy large raw shrimp, peeled and deveined. If you’re using frozen, thaw them in the fridge overnight or run under cold water in a pinch.
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Asparagus – Look for medium, firm stalks with tightly closed tips. They cook quickly and stay tender without turning stringy.
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Butter & olive oil – A combination of the two gives richness without feeling too heavy. If you prefer, you can use only olive oil.
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Garlic – Fresh garlic makes all the difference here. Slice or mince it so it releases its fragrance quickly in the pan.
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Seasonings – Salt, black pepper, and maybe a pinch of red pepper flakes if you like a little heat.
Step-By-Step Cooking
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Prep the asparagus – Trim the ends (snapping one stalk and cutting the rest to match is my favorite trick).
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Heat the pan – Add olive oil and a little butter until melted and fragrant.
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Cook the shrimp – They only need 2–3 minutes per side. Remove them once they turn pink and opaque.
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Add asparagus – Sauté with garlic until just tender but still crisp. If needed, add a splash of water to help steam.
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Finish and serve – Return the shrimp to the pan, toss everything together, and season to taste.
Tips From My Kitchen
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Don’t overcrowd the pan – Shrimp cook best in a single layer so they don’t steam.
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Use fresh asparagus soon after buying – Within 2–3 days, or the tips will start to wilt.
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Cut shrimp cooking short – They’ll finish cooking as you toss them with the asparagus.
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Lighten it up – Use half butter and half olive oil, or skip the butter altogether for a fresher flavor.
How To Pick and Store Asparagus
When I’m shopping for asparagus, I always check the tips first. They should be tightly closed and firm, never mushy. Stalks that are too thick can be fibrous, so I usually stick with medium-sized ones.
At home, I treat asparagus like a bunch of flowers. Trim the bottoms and place them in a glass with a little water, loosely covered with a plastic bag. This keeps them crisp for a couple of days. If your fridge doesn’t allow for that, wrap the ends in a damp paper towel and slip them in a bag with the top open.
Serving Suggestions
This dish can stand on its own, but it also pairs beautifully with:
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Steamed jasmine rice or quinoa for a balanced meal.
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A swirl of pasta or zucchini noodles tossed in olive oil.
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Crusty bread to soak up the garlicky butter sauce.
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A fresh salad on the side for a lighter option.
Variations To Try
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Add zest – A squeeze of fresh lemon juice over the top brightens everything.
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Make it spicy – Toss in chili flakes or drizzle with chili oil before serving.
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Add cheese – A sprinkle of Parmesan gives a nutty finish.
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Mix in more veggies – Bell peppers, snap peas, or mushrooms all work well.
Frequently Asked Questions
Do I need to wash asparagus before cooking?
Yes, give it a quick rinse right before cooking to remove any grit. Just dry it well so it doesn’t steam too much in the pan.
What’s the easiest way to trim asparagus?
Bend one stalk until it snaps, then cut the rest to that same length. This naturally removes the tough ends.
Can I use frozen shrimp?
Absolutely. Thaw them in the fridge overnight, or place them in a bowl of cold water for 20 minutes if you need them quickly.
How can I make this dairy-free?
Skip the butter and use just olive oil. It will still taste garlicky and delicious.
One Pan Shrimp and Asparagus
Quick dinners don’t have to be boring—this buttery, garlicky shrimp and asparagus skillet proves it.
Ingredients
- 1 pound asparagus, trimmed (leave whole or cut into thirds)
- 1 pound large shrimp, peeled and deveined (tails removed if desired)
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 teaspoons minced garlic
- 1 teaspoon dried Italian herb blend (or Herbs de Provence)
- ¼ cup freshly grated parmesan cheese
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium heat and drizzle in the olive oil. Add the butter and let it melt until bubbly.
- Place the shrimp and asparagus in the skillet, then season generously with salt, pepper, and the dried herbs. Cook, stirring occasionally, until the shrimp turn pink and the asparagus is tender but still bright green, about six to eight minutes.
- Add the garlic and stir for about a minute, just until fragrant. Sprinkle the parmesan cheese over the top, toss everything lightly, and serve right away while it’s hot and buttery.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 297Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 268mgSodium 1417mgCarbohydrates 8gFiber 2gSugar 2gProtein 31g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This One Pan Shrimp and Asparagus is one of those recipes I lean on when I want something quick but comforting. It’s proof that you don’t need hours in the kitchen to make a meal that feels special. Whether you’re serving it with rice for a family dinner or with a glass of wine on a weeknight just for yourself, it’s the kind of recipe you’ll keep coming back to.
