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National Pinot Grigio Day: Quick Lemon Basil Shrimp and Asparagus

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  • Author: Sylvia
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


In just 15 minutes, you could be enjoying this bright lemon basil shrimp with asparagus and a glass of wine


  • 2 tablespoons olive oil
  • 1 shallot- diced
  • 46 garlic fat cloves- rough chopped
  • 1016 ounces asparagus
  • 1012 ounces shrimp (raw or cooked or use pan-seared tofu ( see notes))
  • kosher salt and pepper to taste (start with ½ teaspoon)
  • 1 lemon – zest and juice
  • 10 basil leaves (cut into ribbons ( or try Thai Basil!))
  • chili flakes- optional but delicious


  1. Thaw shrimp in cold water.
  2. Heat oil in extra large skillet over medium heat. Saute shallot until tender about 3 minutes. Add garlic and cook until 2 minutes until fragrant.
  3. Add shrimp and asparagus. Stir frequently and season generously with salt and pepper for about 2-3 minutes.
  4. Squeeze with the juice of one medium lemon, toss, and cover pan for 1-2 minutes until asparagus is tender and vibrant green. Taste, adjust salt and lemon.
  5. Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chop sticks. Enjoy!!!


If making this with pan-seared tofu or chicken, pan-sear it first in olive oil, seasoned with salt and pepper. Set aside, then add to pan after asparagus is cooked.

For extra richness, add a pat of butter at the very end of cooking- for example- I’ll often add this to my husband’s portion, after I take mine out. This way he’s happy with his buttery shrimp and I’m happy with my lighter version.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main
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