Best 10 Lemony Shrimp N Asparagus Recipes

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.

LEMONY SHRIMP 'N' ASPARAGUS

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.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

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.

LEMONY SHRIMP SCAMPI WITH ASPARAGUS RECIPE - (4.1/5)

Steps:

• In a large pot of boiling salted water, cook pasta according to directions and add asparagus, drain. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

LEMONY ASPARAGUS

Steps:

• Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.

CRISPY LEMONY SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.
• While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.

LEMONY SHRIMP N' ASPARAGUS

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 peel 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.

LEMONY SHRIMP WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat until melted. Add mushrooms; cook and stir 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 5-7 minutes or until shrimp turn pink. , Stir in tomatoes, almonds, feta cheese, wine, lemon juice, salt and pepper; cook 3-5 minutes or until heated through. Stir in parsley., Drain pasta; place in a serving dish. Top with shrimp mixture and cheese.

LEMON GLAZED SHRIMP AND ASPARAGUS

Steps:

• Prepare Grill (or broiler pan) to cook shrimp.
• In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
• Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
• Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
• Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
• After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
• Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
• If desired, sprinkle sesame seeds over top.
• If desired, (very lightly!) sprinkle nutmeg over top.