Garlic Butter Shrimp with Asparagus & Mushrooms

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz (225 g) mushrooms, sliced
• 4 tbsp unsalted butter, divided
• 4–5 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• ½ tsp paprika
• ½ tsp Italian seasoning
• 2 tbsp fresh lemon juice
• ¼ cup chicken broth or vegetable broth
• 2 tbsp chopped fresh parsley
• ¼ tsp red pepper flakes, optional
• Lemon wedges, for serving

Instructions

1. Prepare the shrimp: Pat the shrimp dry with paper towels. Season with salt, pepper, paprika, and Italian seasoning.
2. Cook the vegetables: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the asparagus and mushrooms. Cook for 4–5 minutes, stirring occasionally, until the asparagus is tender-crisp and the mushrooms are browned.
3. Add the garlic: Push the vegetables to one side of the skillet. Add 1 tablespoon butter and the minced garlic. Cook for about 30 seconds, just until fragrant.
4. Cook the shrimp: Add the shrimp to the skillet. Cook for 2–3 minutes per side, until pink, opaque, and cooked through.
5. Make it buttery: Add the remaining 2 tablespoons butter, broth, lemon juice, and red pepper flakes if using. Stir everything together and simmer for 1–2 minutes, allowing the sauce to coat the shrimp and vegetables.
6. Finish: Remove from heat and sprinkle with fresh parsley. Taste and adjust salt, pepper, or lemon juice as desired.
7. Serve: Serve hot with extra lemon wedges. It’s delicious on its own or over rice, pasta, cauliflower rice, or crusty bread.