Seven minutes. From the moment the oil hits the pan to the moment you squeeze lemon juice over the shrimp and asparagus, seven minutes. Shallot and garlic saute first, then a pound of shrimp and a pound of asparagus go in together, seasoned with salt and pepper. A squeeze of lemon, a lid for two minutes, and fresh basil torn over the top.
I make this on nights when I have not planned dinner and need something fast that does not feel like a compromise. The asparagus should be vibrant green and still have some snap when you eat it. If it is limp, you left the lid on too long.
Tips for Making Lemon Basil Shrimp and Asparagus
Thaw the shrimp in cold water
If using frozen shrimp, thaw them in cold water. It takes about ten minutes. Do not use warm water or microwave them. 
Pat the shrimp dry before adding to the pan. Wet shrimp steam instead of searing and you lose the browning.
Cover the pan for only two minutes
The lid traps steam that finishes cooking the asparagus and shrimp together. Two minutes is enough.
Check the asparagus for colour. It should be bright green. If it is starting to dull, take the lid off immediately.
National Pinot Grigio Day: Quick Lemon Basil Shrimp and Asparagus
- Total Time: 12 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Ready in 15 minutes, this bright shrimp dish with asparagus is a perfect weeknight meal. Pair it with a crisp Pinot Grigio for a delightful dinner.
Ingredients
- 2 tbsp olive oil
- 1 shallot
- 4-6 cloves garlic
- 1 lbs (454 g) asparagus
- 1 lbs (454 g) shrimp
- 1/2 tsp kosher salt and pepper
- 1 lemon
- 10 leaves basil
- chili flakes
Instructions
- Thaw shrimp in cold water.
- Heat oil in an extra-large skillet over medium heat.
- Sauté shallot until tender, about 3 minutes. Add garlic and cook for 2 minutes, until fragrant.
- Add shrimp and asparagus. Stir frequently and season generously with salt and pepper for 2-3 minutes.
- Squeeze in the juice of one medium lemon, toss, and cover the pan for 1-2 minutes, until asparagus is tender and vibrant green. Taste and adjust salt and lemon.
- Right before serving, stir in fresh basil ribbons.
- Divide among two bowls and top with lemon zest and chili flakes.
- Serve with chopsticks.
Notes
- For optimal shrimp flavor, ensure they are completely thawed and patted dry before cooking.
- If asparagus is thick, snap off the tough bottom ends before cooking for even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the flavors will meld nicely overnight.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 15
- Fiber: 2
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
Can I use a different vegetable?
Broccolini, snap peas, or zucchini all work with the same cooking time. The lemon and basil complement most green vegetables. Adjust the cooking time if using something denser like broccoli florets.
Should I devein the shrimp?
Yes. Most store-bought shrimp are already deveined, but check. The dark line along the back is the intestinal tract. It is gritty if left in.
Can I add pasta to this?
Yes. Cook pasta separately, toss it into the pan after the shrimp and asparagus are done, and add a ladle of pasta water to bring it together. The lemon juice and basil coat the pasta well.
