sixtic This vibrant, one-pan dish combines juicy shrimp, tender asparagus, and savory mushrooms in a garlic-infused sauce. It’s quick (under 30 minutes), healthy, and packed with flavor—low-carb, gluten-free, and ready to impress. Serves 4.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large shrimp (peeled, deveined, tails on) | 1 lb (about 450g) |
| Asparagus (trimmed, cut into 2-inch pieces) | 1 bunch (about 1 lb) |
| Button or cremini mushrooms (sliced) | 8 oz (225g) |
| Garlic cloves (minced) | 4-5 |
| Extra-virgin olive oil | 3 tbsp |
| Unsalted butter | 2 tbsp |
| Fresh lemon juice | 1 tbsp (plus wedges for serving) |
| Crushed red pepper flakes | 1/4 tsp (optional, for heat) |
| Kosher salt and black pepper | To taste |
| Fresh parsley or chives (chopped) | 2 tbsp (for garnish) |
Instructions
- Prep the shrimp: Pat the shrimp dry with paper towels. Season with 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes. Set aside.
- Sauté veggies: Heat 1 tbsp oil and 1 tbsp butter in a large skillet (cast iron works great for that sizzle) over medium-high heat. Add mushrooms and cook 3-4 minutes until golden. Add asparagus and garlic; sauté 2-3 minutes until asparagus is crisp-tender and garlic is fragrant. Season with a pinch of salt. Remove veggies to a plate.
- Cook the shrimp: In the same skillet, add remaining 2 tbsp oil and 1 tbsp butter. Add shrimp in a single layer; cook 2 minutes per side until pink and opaque (don’t overcook!). Squeeze in lemon juice and toss to coat.
- Combine and serve: Return veggies to the skillet, toss everything together for 1 minute to warm through and blend flavors. Garnish with parsley. Serve immediately with lemon wedges, over rice, or with crusty bread.
Tips: For extra gloss, deglaze with a splash of white wine before adding shrimp.
Total calories per serving: ~280.
Enjoy the fresh, garlicky pop! If this isn’t the recipe you meant, what dish are you craving?
