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Shrimp & Asparagus Saute’


  • 3

Submitted by Shelley Johnson


  • 1 lb medium shrimp, peeled, deveined, rinsed
  • 3⁄4 tsp salt Freshly ground black pepper
  • 1 lemon
  • 6 Tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 lb asparagus, trimmed and cut in 2-inch lengths
  • 1⁄8 to 1⁄4 tsp crushed red pepper flakes
  • 2⁄3 C reduced-sodium chicken broth
  • 1⁄2 tsp cornstarch
  • Cooked pasta of choice


Sprinkle shrimp with  1⁄4 teaspoon salt and a few grinds of black pepper. Shave zest in strips from lemon. Squeeze 1 Tablespoon juice from lemon and set aside.

In a wide, heavy skillet, heat 2 Tablespoons oil over medium-high. Add shrimp and spread to single layer. Cook without stirring until shrimp browns nicely, about 2 minutes. Flip shrimp and cook 1 1⁄2 minutes.  Shrimp should be a little undercooked. Transfer to a large plate.

Reduce heat to medium, add remaining  oil and garlic, cook about 30 seconds.

Add the asparagus, lemon zest, red pepper flakes, and 1⁄2 teaspoon salt. Cook, stirring often, until garlic is golden and asparagus blisters, 2 to 3 minutes. Add chicken broth, cover with lid slightly ajar. Cook until asparagus is barely tender, 1 to 2 minutes.

In small dish, stir cornstarch with 1 Tablespoon  water. Stir into asparagus mixture. Add shrimp, reduce heat to low, and stir until shrimp is opaque, 1 to 2 minutes. Stir in lemon juice. Add salt and pepper to taste. Serve immediately over hot pasta of your choice.


Photo: Edis Celik

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