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.
Estimated Time 45 minutesminutes
Servings 4Servings
Here's What You Need
1 ½poundsfresh shrimp
2tablespoonslemon/pepper seasoning
6tablespoonsButter - in all
2mediumShallots - sliced
2clovesgarlic - chopped
¾cupDry White Wine
Zest and Juice of ½ lemon
2lemon slices
1bunch fresh asparagus - sliced
Herb and Spice Blend
½teaspoondry oregano
¼teaspoondry thyme
½teaspoondry 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.
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.