Skillet Shrimp and Asparagus

Skillet Shrimp and Asparagus, only use one pan! Quick, easy, and delicious, perfect for a midweek meal.
Ingredients

Main Course
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 medium onion, quartered, thinly sliced (about 1 1/2 cups)
  • 4 cloves garlic, minced (about 4 teaspoons)
  • 1/2 pound small red skinned new potatoes, cut into 1/4-inch slices or small dice
  • Salt (to taste)
  • Pinch of black pepper
  • 1/2 cup water
  • 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal
  • 1 pound peeled and deveined shrimp (can leave tails on for presentation if you want), 16-20 count
  • 1 teaspoon lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp minced chives or green onion greens

Special equipment:
  • Sheet pan, at least 11-by-17 inches or larger
Directions
  • Sauté onions and garlic:  Heat olive oil and butter in a large skillet on medium high heat. Add the sliced onions and cook for 2 to 3 minutes. Add the garlic, cook a minute more.
  • Add potatoes, water, cover and cook: Add the potatoes and 1/2 cup water. Sprinkle with salt and pepper. Cover and cook for 5 minutes, until the potatoes are almost cooked through.
  • Add asparagus: Add the thinly sliced asparagus, toss with the potato mixture, cover and cook for one minute.
  • Add the shrimp, lemon juice, lemon zest, chives: Add the shrimp, lemon juice, lemon zest, and chives. Toss and cover and cook until shrimp is just cooked through, about 3 to 4 minutes. Add more salt or pepper to taste.

Print Recepie

You may also like