Making Sauteed Shrimp with Asparagus

Fresh Gulf Shrimp-versatile, healthy and one of Louisiana’s greatest assets.  Lemon, garlic, butter and wine are natural partners to the shrimp-saute it all with some asparagus and you have the main players in this dish. Here’s a look at Sweet Daddy D’s quick, tasty and no-angst recipe for Sauteed Shrimp with Asparagus. Everything’s cooked in about 30 minutes and everyone will absolutely love it!

Shrimp with Asparagus
Sauteed Shrimp with Asparagus

Here’s What You Need

This recipe works well with medium to large fresh shrimp and fresh asparagus. If you can’t get fresh shrimp, there’s probably some frozen at the grocery or seafood market-but fresh asparagus are a must.  The real flavor drivers are lemon, lemon-pepper seasoning, garlic and butter.  Both shrimp and asparagus pair well with lemon, so this is a natural combination. We’ll use everything the lemon has to offer-zest, juice and slices. Shallots offer a base sweetness and the dry white wine helps concentrate and bring out all the flavors. The Herb and Spice Blend goes well with both the shrimp and the asparagus: dried oregano, basil and thyme. Classic and basic…unbeatable combination.

Ingredients for Shrimp with Asparagus
Here’s What You Need

Here’s What You Do

First…you have a beer. This is a simple, no-angst recipe and really fun to cook when you do all your prep work in advance. Have a beer or some wine, read over the recipe and make sure that you have everything you need. A nice 12” saute pan is perfect for this, although a wok is also perfect.

Mise en Place. Peel, devein and wash the shrimp. While you are taking out the vein, slice along the back and butterfly the shrimp. Rinse well and pat them dry with some paper towels. Place the shrimp in a bowl and add the lemon-pepper seasoning and mix well. Set the seasoned shrimp aside. Measure out the Herb and Spice Blend and set aside in a ramekin. Slice the shallots and chop the garlic. Wash the asparagus and slice on the bias into pieces about 1 to 1 ½ inches long. Zest half the lemon, cut in half and squeeze the zested half and get the slices from the other half.  Measure out the wine and the butter.

Saute the shallots in the butter. High heat is important in preparing this dish, so you’ll have to pay attention and stick with it. When the butter is frothy, throw in the shallots and saute until they are starting to get clear. This should only take a few minutes.

Shallots sauteed in butter
Saute the Shallots in Butter

Add in the aromatics. Throw in the garlic, Herbs and Spices, lemon zest and the lemon slices. You’ll use the high heat to lightly roast these ingredients and sharpen their flavors. This only takes  a couple of minutes and when you can really start to smell their intense aroma, you have it.

Sauteed shallots with garlic, lemon and herbs
Add the aromatics!

Reduce the wine. Add in the wine, shake the pan to incorporate everything and bring it to a high simmer. Let it reduce down to at least half, maybe a little less than half. This will condense the flavors and cook off the alcohol. When you have that, its time for the asparagus.

Shallots, herbs, lemon and wine
Add the wine!
Shallots, herbs, lemon and wine
Let the wine reduce

Throw in the asparagus and the shrimp. Make sure the heat is high and add the remaining tablespoon of butter. When the butter is almost melted, add the asparagus and  and saute for a couple of minutes, then add the shrimp. You don’t want these to over cook, so shake the pan and stir continuously for five minutes. Make sure all the sides of the shrimp have hit the bottom of the pan and get a little browned on the edges. There should be a smooth, creamy light sauce.

There you have it, easy as that. Serve immediately with rice, potatoes, pasta, quinoa and a nice green salad.

Here’s some notes and tips:

  • Don’t overcook the shrimp or the asparagus. The shrimp get tough and the asparagus get mushy. Wait until the end and make sure the fire is hot!
  • The Lemon-Pepper Seasoning will likely contain salt and will contain pepper. Be prudent when adding extra!
  • Shrimp are a great low-calorie source of protein.  For more information on the health benefits of shrimp, click here.
  • Asparagus are a good source of fiber and have great anti-inflammatory and antioxidant properties. Click here for more information on the nutritional value of asparagus.
Shrimp with Asparagus with Quinoa and French Bread
Sauteed Shrimp served with Asparagus with Quinoa and French Bread

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Shrimp with Asparagus with Quinoa and French Bread

Sauteed Shrimp with Asparagus

Fresh shrimp and asparagus sauteed quickly in a lemon and butter wine sauce. Marinating the shrimp in a lemon-pepper spice blend will accentuates the lemony theme and brings a nice peppery flavor to this dish. Shrimp, lemon, butter, garlic, herbs and wine-throw in some fresh asparagus and you have a wonderful, no-angst and quick meal. Goes great with rice, pasta, potatoes, quinoa or just about anything you can think of.
5 from 1 vote
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Course: Main Dish
Cuisine: American
Keyword: shrimp and asparagus
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 415kcal
Author: Sweet Daddy D

Here's What You Need

  • 1 1/2 pounds fresh shrimp
  • 2 tablespoons lemon/pepper seasoning
  • 6 tablespoons Butter in all
  • 2 medium Shallots sliced
  • 2 cloves garlic chopped
  • 3/4 cup Dry White Wine
  • Zest and Juice of 1/2 lemon
  • 2 lemon slices
  • 1 bunch fresh asparagus sliced

Herb and Spice Blend

  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon dry thyme
  • 1/2 teaspoon dry basil
  • Kosher salt and ground black pepper to taste

Here's What You Do

  • Peel, de-vein and rinse the shrimp. Pat dry with paper towel and place in a bowl. Add lemon-pepper seasoning to coat well, set aside.
  • In a 12" saute pan (or similar), heat 4 tablespoons of the butter over high heat.
  • When the butter is frothy, add the shallots and saute for about 3 minutes until starting to clear.
  • Add the aromatics (garlic, lemon zest, lemon slices and the Herb and Spice Blend) and saute until aromatic-about 2 minutes.
  • Add the white wine and lemon juice, mix to blend.
  • Still over high heat, add the asparagus and shake the pan back and forth and saute over high heat for about 2 minutes.
  • Continue to simmer, shaking the pan often until the wine is nearly evaporated.
  • Add the shrimp and the remaining butter. Shake the pan back and forth and toss to saute over high heat for five minutes.
  • Serve immediately.

Recipe Notes

Commercial Lemon-Pepper Seasoning Mix will have varying amounts of salt, depending on the brand. Check the ingredient label and if Salt is listed first or second, be careful about adding any extra salt. Same concern with pepper-since the lemon-pepper blend already contains black pepper, be mindful of much additional pepper you add.
Adding the aromatics before the liquid will allow them to slightly roast in the pan, which will intensify their flavor.
It is important not to overcook the asparagus and the shrimp. The asparagus will get mushy and the shrimp will get hard. Make sure to add them at the end and have the heat high so they cook fast. If you're not going to eat it immediately, cut back on the cooking time by a minute or two.  The shrimp will be cooked thoroughly by carry-over heat.


Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 474mg | Sodium: 1480mg | Potassium: 551mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1390IU | Vitamin C: 43.4mg | Calcium: 321mg | Iron: 7.1mg