Saucy Shrimp and Asparagus is the perfect meal for when you want to impress, but you don't have a lot of time to fuss.
If you'd like more "little shrimp, big flavor" recipes, I've got just what you're looking for: Shrimp Scampi Risotto with White Wine and Parmesan, Shrimp Cocktail Appetizer Bites, Cucumber Shrimp Salad with Potatoes and Dill, and Shrimp Rangoon Garlic Toasts (just to name a few).
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment:
- Don't let the name fool you!
- How long will this recipe take to make?
- How this recipe came to be:
- What can be substituted for asparagus in this fast and easy shrimp dish?
- How to peel and devein shrimp:
- What size shrimp to use for this recipe:
- What is the best way to thaw frozen shrimp?
- How long will thawed, uncooked shrimp keep in the refrigerator?
- How long can shrimp be kept in the freezer?
- Additional shrimp and seafood recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
I originally shared this recipe in 2016. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- uncooked shrimp (large or extra-large), shelled and deveined
- butter
- fresh asparagus
- hot sauce (your favorite variety)
- dried rosemary
- minced garlic
- smoked paprika
- lemon juice
- Worchestershire sauce
- salt and pepper
- brown rice (cooked according to package directions)
- minced chives (optional for serving)
- garlic toast (optional for serving)
Kitchen tools and equipment:
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Don't let the name fool you!
Shrimp is one of my favorite go-to seafood ingredients.
They're so versatile. Shrimp can go from appetizer to the main course without missing a beat.
Shrimp has an inherently mild flavor when cooked which can take on any (and all) big, bold flavors you throw at them.
Because of this, their name alone (shrimp) seems to be an oxymoron of contradictions.
But don't let that fool you! They may be small, but they are mighty!
How long will this recipe take to make?
In less than 30 minutes you can have this impressive shrimp dinner on the table and wow your family and friends!
They'll think you fussed, but that can be our little secret!
How this recipe came to be:
This is a recipe I found (and adapted) from a cookbook I have in my collection called, "Top Secret Recipes, Step-by-Step" by Todd Wilbur.
Saucy Shrimp and Asparagus is my adaptation of Todd's version of "Ruth's Chris Steak House Barbecued Shrimp" that can be found on page 231.
When I first started cooking, I didn't have any intention of changing the recipe since I've never been to a Ruth's Chris Steak House, and I wanted to see what I was missing.
However, that didn't last for long, and since I had asparagus in the fridge...well, you get my gist.
I also find it ironic that of all the recipes I post with my own step-by-step preparation photos, that this one from a cookbook with the actual name "step-by-step" in the title, is one that I'd forgotten to take my step-by-step photos of.
What are the odds? Sorry folks!
What can be substituted for asparagus in this fast and easy shrimp dish?
Lightly blanched broccoli florets would be delicious as would frozen peas.
Add the replacement vegetables at the same time as the shrimp.
How to peel and devein shrimp:
What size shrimp to use for this recipe:
I like to use either large (31 - 40 shrimp per pound) or extra-large (26 - 30 shrimp per pound).
However, if you happen to have a different size shrimp available, please feel free to use them. The cooking times will be slightly different depending on the size of shrimp you use, but they'll still cook quite quickly.
What is the best way to thaw frozen shrimp?
I like to thaw my shrimp in a bowl in the refrigerator, overnight.
That said, to do it quicker, run cold water over the frozen shrimp in a strainer basket in the kitchen sink. You'll have thawed shrimp in a matter of minutes.
Always dry shrimp thoroughly with paper towels before cooking.
How long will thawed, uncooked shrimp keep in the refrigerator?
Shrimp can be stored in an air-tight container in refrigerate for no more than 2 days!
How long can shrimp be kept in the freezer?
I always like to buy my shrimp when it's on sale and then keep it in the freezer until I'm ready to use it.
Packaged well, frozen shrimp should be kept in the freezer for no more than 6 months. After that period of time, the shrimp may start to discolor slightly, but they'll still be safe to eat.
Additional shrimp and seafood recipes:
*Seared Scallops with Linguine and Asparagus (shown below and in the featured video)
Sweet caramelized seared scallops with linguine and asparagus are what dreams are made of. Especially when they’re served with toasted buttered breadcrumbs! Somebody pinch me!!
*Sweet Corn and Shrimp Risotto (not shown)
Creamy New England Sweet Corn Risotto with Shrimp is a great way to use up the last of summer’s bounty of sweet corn. It’s a creamy and delicious seafood main course that can be on the dinner table in approximately 30 minutes.
*Coconut Crusted Tuna Steaks (shown below)
This recipe for Pan-Seared Seared Coconut Crusted Tuna Steaks was inspired by a coconut shrimp dish I’d had recently while out to dinner. It's a winner and one I'm sure you'll enjoy!
*Roasted Spaghetti Squash Shrimp Scampi (not shown)
Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.
*Shrimp and Asparagus (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Saucy Shrimp and Asparagus
Ingredients
- 4 tablespoons salted butter
- 1 pound raw shrimp peeled and deveined (tails off, optional)
- 2 cloves garlic minced
- ⅛ teaspoon dried rosemary crushed
- 1 teaspoon fresh lemon juice
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 pound fresh asparagus trimmed and cut into 1½" pieces
- 1 tablespoon minced chives for garnish optional
- 3 cups brown rice (optional) cooked to package directions
Tools and equipment
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the shrimp and the next 9 ingredients.
- Cook, stirring occasionally until the shrimp are pink and opaque, and the asparagus are tender-crisp (approximately 5-7 minutes).
- To serve, spoon over brown rice and garnish with minced chives (optional).
Notes
Nutrition
I sincerely hope you've enjoyed today's easy dinner recipe for Shrimp and Asparagus as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Renée says
My pleasure. Thanks for stopping by! 🙂