Lemon Garlic Butter Shrimp with Asparagus and Rice
A delightful and flavorful dish featuring succulent shrimp sautéed in lemon garlic butter, served with tender asparagus and fluffy rice. Perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (1 pound) large shrimp, peeled and deveined
- (1) bunch asparagus, trimmed and cut into 2-inch pieces
- (1 cup) jasmine rice
- (2 cups) water
- (4 tablespoons) unsalted butter
- (4 cloves) garlic, minced
- (1) lemon, juiced and zested
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes (optional)
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
In a medium saucepan, combine 1 cup jasmine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Add 2/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes (optional).
- 2
While the rice is cooking, heat 2 tablespoons of unsalted butter in a large skillet over medium heat.
- 3
Add 4 cloves of minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4
Add 1 pound of shrimp to the skillet, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Cook for about 3-4 minutes until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
- 5
In the same skillet, add 2 tablespoons of unsalted butter and the asparagus pieces. Sauté for about 4-5 minutes until the asparagus is tender-crisp.
- 6
Return the shrimp to the skillet, add the juice and zest of 1 lemon, and toss everything together. Cook for an additional 1-2 minutes to heat through.
- 7
Serve the shrimp and asparagus over the cooked rice, garnished with chopped fresh parsley.
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