This One Pan wonder checks all the boxes…
This is really a spectacular pairing. It’s a classic combination of lemon and garlic which the shrimp marinate in very briefly along with diced shallots and plenty of chives. Fresh local asparagus shares the plate with cherry tomatoes. Together with the shrimp, they create a savory, citrusy dish. Healthy, quick, and easy, and the only thing you need is a large hot skillet to cook the meal in under 15 minutes. Andrew thought it would be a great sauce for pasta. He’s right! But if you want to cut down on carbs or create a gluten-free delight, just as it is just about perfect.
What is the best kind of shrimp to use?
Most supermarket shrimp are pink or white shrimp. Both work well in this recipe. I am a fan of Trader Joe’s Argentine Red Shrimp. Good-sized and meaty, they have an almost “lobster” flavor and texture. Most importantly to me is that they’re wild-caught — not farmed. If you have ever been to Southeast Asia and seen shrimp farms there, you’d agree wild-caught is the way to go. Trader Joe’s Argentine shrimp are caught off the coast of Patagonia. They’re cleaned and flash-frozen individually. Tails have been removed which is perfect for this dish. And they are a decent size (20/25 count which classifies them as “Large” in the language of Shrimp. Best of all, they’re not all that expensive. Mine cost 9.99 a lb. If you don’t shop at Trader Joe’s, fresh wild-caught shrimp are very easy to clean and prepare for this dish. Just remember to remove the tails.
Cooking the Asparagus. 
This is the second Asparagus post in as many weeks. As you may have gathered, I think peak season Asparagus should be on the table as often as I can use them. Asparagus is spectacularly easy to cook. I like asparagus that are plump. The only drawback to plump asparagus is that they do have a tough, fibrous bottom portion. But what’s wonderful is if you snap the stem, it almost magically breaks off at exactly where the toughness begins and the tenderness ends. For this recipe, 2-inch long spears are perfect for stir-frying or sautéing here. It takes just minutes over high heat for them to turn bright green and extra tender. Here’s today’s recipe and some other takes on Seafood.
One Pan Shrimp and Asparagus
As easy as this dish is to make, it delivers garlicky citrusy flavor combined with fresh Asparagus and Cherry Tomatoes to create an unbelievably great Shrimp dinner in no time.
Ingredients
- 1 pound shrimp peeled and deveined 16/20 count size
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 2 tbsp. Chives, sliced ¼ inch thick
- 1 tablespoon minced garlic
- ¼ cup chopped shallots ¼ -inch dice
- 1 pound asparagus spears 3 cups cut spears
- 1 cup cherry tomatoes cut in half
- Lemon slices (from two lemons) for serving
Directions
- Step 1 In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
- Step 2 Snap off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Step 3 Heat a large 12-inch skillet over medium heat, and add 1 tablespoon of olive oil.
- Step 4 Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
- Step 5 Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
- Step 6 Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
- Step 7 Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
- Step 8 Add the tomatoes and saute for 1 minute.
- Step 9 Add the shrimp back to the pan, and cook until warmed through 1 minute.
- Step 10 Season shrimp and asparagus skillet with sea salt and more pepper.
- Step 11 Serve immediately with lemon slices.
Ina Garten’s Ode to Marcella Hazan: Sicillian Grilled Swordfish and Ina’s recipe for Confetti Corn
