Shrimp and asparagus sautéed with garlic, seasoned simply with salt, black pepper, and a squeeze of lemon for a refreshing finish. Quick to make and packed with flavor!
Pairs perfectly with a glass of white wine, or try serving it over pasta instead of rice for a lighter meal.
15 minutes
Kamekichi Papa
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 large shrimp (such as black tiger shrimp; peeled and deveined)
- 2 green asparagus spears
- 1 garlic clove (thinly sliced)
- salt and pepper (to taste)
- 1/4 of a lemon (cut into wedges)
- 2tbsp olive oil
DIRECTIONS
Preparation
Cut the shrimp into 3/4-inch (2 cm) pieces.
- 1
Trim off the ends of the asparagus stalks and peel the bottommost half with a vegetable peeler to remove the tough outer skin. Slice diagonally into 1/2-inch (1 cm) pieces.
- 2
Heat olive oil in a skillet over low heat. Add the sliced garlic and cook until fragrant.
- 3
Add the shrimp and sauté just until they just turn pink, then add the asparagus.
- 4
Squeeze the lemon wedge over the pan, season with salt and black pepper, and serve immediately.
RecipeID
765
Tips & Notes
・Don't overcook the shrimp—remove from the heat as soon as they turn pink to keep them tender.
・This dish pairs wonderfully with white wine, or toss it with pasta for a quick main dish.
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A stay-at-home dad holding both a chef's license and a Food Education Advisor certification. Now in his 17th year of running a cooking blog and his 12th year writing a newspaper column, he continues to win over the stomachs of his family as well with his cooking. He shares a wide variety of recipes spanning Japanese, Western, and Chinese cuisines, ranging from everyday meals to great appetizers for drinks.