One-Pan Lemon Garlic Butter Shrimp & Asparagus

Your New Favorite 20-Minute Fancy Feast

Can I tell you a secret? I used to think that a “proper” dinner had to be a whole production. You know the kind—a mountain of pots and pans, a sink full of dishes, and at least an hour of your evening gone. It was a major roadblock on my journey to eating well without hating the clean-up. Then, I discovered the magic of the one-pan wonder, and friends, it genuinely changed my weeknight game forever.

This One-Pan Lemon Garlic Butter Shrimp & Asparagus is the hero of that story. It’s the recipe I turn to when life is moving a million miles an hour, but my soul is craving something that feels special, nourishing, and downright delicious. We’re talking plump, juicy shrimp seared in a sizzling bath of lemony garlic butter, tossed with crisp-tender asparagus that still has a satisfying snap. It’s bright, buttery, and beautifully balanced—the kind of meal that makes you feel like you’ve treated yourself, without any of the fuss.

It’s clean, high-protein, and ultra-satisfying. The sauce alone—a simple emulsion of butter, lemon juice, and garlic—is so good you’ll want to drink it. And the best part? It all comes together in about 20 minutes, in one single pan. Seriously, fast food can absolutely feel fancy, and I’m so excited to show you how. Let’s cook something that will make your taste buds dance!

A Sunset Dinner & A Happy Accident

This recipe will always remind me of a spontaneous beach picnic I put together a few summers ago. A friend was visiting, and we’d lost track of time exploring the coast. Suddenly, it was 6 PM, we were ravenous, and the thought of dealing with a crowded restaurant was just… no. We raced to the local market, grabbed the freshest-looking shrimp and a bunch of vibrant green asparagus, and I promised I could whip up something edible with the sad-looking lemon and single clove of garlic rolling around in my cooler.

Back at my tiny apartment, with the sunset blazing orange through the window, I threw it all into my trusty skillet. I was so hungry I didn’t overthink it. I just cooked. The garlic sizzled, the lemon juice fizzed in the pan, and the whole place smelled incredible. We ate it straight from the pan, perched on stools, with crusty bread to soak up every last drop of that buttery sauce. It was messy, imperfect, and absolutely perfect. It was one of those meals that just… works. It’s a happy little memory I get to relive every single time I make this dish, and I hope it becomes a part of your story, too.

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Gather Your Ingredients

One of the things I love most about this recipe is its beautiful simplicity. You only need a handful of fresh, whole ingredients to create something truly spectacular. Here’s what you’ll need:

• 1 lb large shrimp, peeled and deveined – I prefer shrimp that are 26/30 count per pound. They’re substantial enough to get a nice sear without overcooking. Pro chef tip: Pat them absolutely dry with a paper towel before cooking. This is the secret to getting a gorgeous golden sear instead of them steaming in their own moisture! For a swap, large sea scallops would be divine here.
• 1 bunch of asparagus (about 1 lb) – Look for firm, bright green stalks with tightly closed tips. To trim, just snap off the woody ends—they’ll naturally break where the tough part begins. If asparagus isn’t in season, broccoli florets or sliced zucchini work wonderfully.
• 3 tbsp butter – This is the heart of our sauce, providing that rich, luxurious mouthfeel. I use salted butter, but unsalted works fine too (just adjust your seasoning). For a dairy-free version, a high-quality olive oil or vegan butter will do the trick!
• 3 cloves garlic, minced – Fresh is best here! The sharp, aromatic punch of fresh garlic mellows beautifully in the butter, creating the base of our flavor. In a pinch, ¾ tsp of garlic powder can work, but the flavor profile will be different.
• Zest and juice of 1 lemon – This is our flavor brightener! The zest holds incredible citrusy oils, and the juice adds the necessary acidity to cut through the richness of the butter. Always zest your lemon before you juice it—it’s much easier!
• 1 tbsp olive oil – We use this to kick things off and sauté our asparagus. Its higher smoke point makes it perfect for the initial cook.
• Salt, black pepper, and a pinch of red pepper flakes – The holy trinity of seasoning! The red pepper flakes are optional, but I highly recommend them for a subtle, warm background heat that plays so nicely with the lemon and garlic.

Let’s Get Cooking! Your Step-by-Step Guide

Okay, apron on, pan ready? Let’s do this! The key to nailing this recipe is organization (what we chefs call mise en place). Have all your ingredients prepped and within arm’s reach before you turn on the heat. It makes the process feel like a graceful dance instead of a frantic kitchen scramble.

1. Prep is everything. Before any heat touches your pan, make sure your shrimp are patted completely dry with paper towels. This is non-negotiable for that perfect sear! Trim your asparagus by snapping off the woody ends, then cut them into bite-sized thirds. Mince your garlic, and zest and juice your lemon. Having everything ready to go is the ultimate chef hack for a stress-free cooking experience.
2. Sauté the asparagus. Place your large skillet over medium heat and add the tablespoon of olive oil. Once the oil shimmers, add the asparagus pieces and a generous pinch of salt. Sauté them for 4-5 minutes, until they’re vibrant green and tender-crisp. You want a little snap left in them! Once they’re done, scoop them out of the pan and onto a clean plate. We’re giving them a head start because they take longer to cook than our speedy shrimp.
3. Create the garlic butter magic. In the same pan (no need to wash it—we want all those yummy asparagus bits!), melt the butter. Add the minced garlic and that optional pinch of red pepper flakes. Now, stand here and smell it. Isn’t that incredible? Cook for just 30 seconds to 1 minute, until the garlic is fragrant. Do not walk away! Garlic burns in a heartbeat, and burnt garlic tastes bitter. We’re just toasting it to unlock its flavor.
4. Sear the shrimp to perfection. Increase the heat to medium-high. Add the dried-off shrimp to the pan in a single layer. Don’t crowd them! If you pile them on top of each other, they’ll steam instead of sear. Give them space to breathe. Season with salt and black pepper. Cook for just 1-2 minutes per side, until they’re pink, opaque, and beautifully curled. They cook lightning-fast, so stay present. Overcooked shrimp become rubbery, and we are not about that life.
5. The grand reunion. Now for the fun part! Return the sautéed asparagus to the pan. Add the lemon zest and fresh lemon juice. Give everything a big, happy toss to coat every single shrimp and asparagus spear in that glorious, glossy, lemony garlic butter sauce. Let it all heat through for another 30 seconds or so, just so the asparagus warms up again. Taste it! This is your moment. Does it need another pinch of salt? A squeeze more lemon? Adjust to your heart’s content.

How to Serve This Beauty

This dish is a stunner all on its own, but laying it over a base turns it from a light meal into a satisfying feast. I love serving it family-style, right in the middle of the table, and letting everyone dig in. For a cozy, carb-loaded comfort, spoon it over a bed of fluffy jasmine rice, creamy orzo, or angel hair pasta—they’re all fantastic for soaking up that incredible sauce. To keep it light and low-carb, a scoop of cauliflower rice is my go-to. And don’t forget a big, bright green salad on the side for that extra freshness!

Mix It Up! Creative Twists & Swaps

Once you’ve mastered the classic, feel free to get playful! This recipe is a wonderful canvas for your culinary creativity.

• Sun-Dried Tomato & Basil: Stir in ¼ cup of chopped sun-dried tomatoes and a handful of fresh basil leaves at the very end.
• Creamy Parmesan Sauce: After sautéing the garlic, pour in ½ cup of heavy cream or half-and-half and let it simmer for a minute. Finish by stirring in ½ cup of grated Parmesan until melted and creamy.
• Spanish-Inspired Twist: Add ½ teaspoon of smoked paprika with the garlic, and finish with a tablespoon of chopped fresh parsley.
• Vegan Delight: Swap the shrimp for 1.5 lbs of extra-firm tofu (cubed and patted dry) and use vegan butter. The method remains the same!
• Add a Grain: Toss the finished dish with 2 cups of cooked quinoa or farro for a hearty, all-in-one bowl.

Clara’s Kitchen Notes & Confessions

This recipe has been a staple in my kitchen for years, and it’s evolved in tiny, delicious ways. I used to be terrified of cooking shrimp, convinced I’d always end up with tiny, rubbery pucks. The game-changer? I finally invested in an instant-read thermometer. Shrimp are perfectly cooked at 120°F, and pulling them off the heat just before they hit that temp (as they carryover cook) ensures juicy, plump perfection every single time.

I also have a funny confession: I’ve burned the garlic more times than I’d like to admit. I’d get distracted, start tidying up, and then—*sniff sniff*—oh no! That acrid smell is a heartbreaker. So now, I make a rule: when the garlic goes in the pan, my full attention is on the pan. No multitasking allowed. It’s a tiny moment of kitchen mindfulness that pays off in huge flavor dividends.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years! Here are answers to the most common ones.

Q: My shrimp released a lot of water and ended up steaming. What did I do wrong?
A: This almost always comes down to one of two things: either the shrimp weren’t patted completely dry before hitting the pan, or the pan was too crowded. Shrimp contain a lot of water, and if they’re piled on top of each other, they’ll steam in that released liquid instead of searing. Give them space and ensure they’re bone-dry for the perfect sear!

Q: Can I use frozen shrimp?
A: Absolutely! Frozen shrimp are often fresher than “fresh” shrimp at the counter, which are typically previously frozen and thawed. The key is to thaw them properly. The best way is to place them in a bowl in the refrigerator overnight. In a pinch, you can seal them in a plastic bag and submerge them in cold water for 30-60 minutes. Just be sure to pat them extra dry after thawing.

Q: My asparagus came out soggy. How can I prevent that?
A> Soggy asparagus is usually a sign of overcooking. Remember, we’re going for “tender-crisp” in the first step. They should be bright green and still have a bit of resistance when you poke them with a fork. They’ll also spend a little more time in the pan at the end to warm up with the shrimp, so it’s better to undercook them slightly initially.

Q: How can I make more sauce? We love it!
A> I love this question because I, too, am a sauce person! It’s an easy fix. After you’ve removed the shrimp and asparagus, add another tablespoon of butter and 2-3 more tablespoons of lemon juice to the pan. Let it bubble and reduce for a minute, scraping up any browned bits. Pour this extra luscious sauce right over the top of your finished dish.

Nourish Your Glow

This dish is not just a treat for your taste buds; it’s a powerhouse of nutrition! Shrimp are a fantastic source of lean protein and iodine, while asparagus is packed with fiber, folate, and vitamins A, C, and K. The healthy fats from olive oil and butter help your body absorb all those fat-soluble vitamins. It’s a meal that truly makes you glow from the inside out.

Nutrition (Per Serving, without rice): Calories: 280 | Protein: 30g | Carbs: 6g | Fat: 16g | Fiber: 2g | Sugar: 2g

This One-Pan Lemon Garlic Butter Shrimp & Asparagus is proof that weeknight dinners can be both effortless and elegant. With tender shrimp, vibrant asparagus, and a silky lemon butter sauce, every bite bursts with fresh, bright flavor. Ready in just 20 minutes, it’s the perfect high-protein, low-carb meal that feels gourmet—without the hassle. Serve it with rice, pasta, or a side of crusty bread to soak up every last drop of that irresistible sauce!