Lemon-Pepper Shrimp and Asparagus Saute
with quinoa
This quick-cooking saute is a great way to start off a busy week, getting fresh flavor from garlic, lemon juice, and fresh parsley.
Smarts: Be sure to adjust and add more black pepper if you'd like - it can vary in intensity.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Shrimp, peeled and deveined - 1 lb
- Asparagus - 1 bunch , trimmed and chopped into 1" / 2.5 cm pieces
- Garlic - 2 cloves , chopped
- Lemons - 1 , zest and wedges
- Parsley - 1 Tbsp , chopped
- Oil, olive - 1 Tbsp + 1 Tbsp
- Paprika - 1/2 tsp
- Vinegar, red or white wine - 2 tsp
- Butter - 2 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
Prep
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Shrimp - Defrost, rinse, and pat dry.
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Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Asparagus / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Lemon / Parsley - Zest and then slice lemon into wedges. Chop parsley. Store separately. (Can be done 1 day ahead)
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Season shrimp - Toss shrimp with first portion of olive oil, paprika, garlic, and lemon zest. Refrigerate until ready to cook (up to 4 hours).
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Make
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Heat a large skillet over medium heat. Add second portion of olive oil. To heated oil, add asparagus, vinegar, and some salt. Saute until asparagus is bright green and starting to turn tender, 2 to 4 minutes (depending on thickness of stalks).
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Add butter. When butter melts, pour shrimp, including marinade, over asparagus. Saute until shrimp is opaque and cooked through, 4 to 5 minutes. Squeeze half the lemon wedges over top. Season with salt, pepper, and red pepper flakes (if using), adding more to taste if needed.
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If quinoa was made ahead, reheat in the microwave.
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Serve asparagus and shrimp over quinoa. Sprinkle parsley on top and add lemon wedges on the side. Enjoy!
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