Skillet Shrimp With Asparagus | Dorothy Lane Market

Skillet Shrimp With Asparagus

PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Feb 24th, 2022
  • BY Chef Carrie Walters

Adapted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Bastianich.

INGREDIENTS

  • 2 Tbsp butter
  • 3 Tbsp DLM Pure Olive Oil
  • 2 bunches medium thickness asparagus, trimmed, lower thirds peeled and cut into 2-inch lengths
  • ¼ cup sliced almonds
  • Salt and red chili flakes, to taste
  • 4 large slices DLM Rustic Country Bread, grilled or toasted
  • 1 lb large shrimp, peeled and deveined
  • 1 lemon, halved

INSTRUCTIONS

1
In a large skillet, melt the butter and 2 Tbsp olive oil over medium heat.
2
Add the asparagus and toss to coat. Cover and cook until the asparagus are bright green but still al dente, about 5 minutes.
3
Uncover and scatter in the almonds. Cook and toss until they are lightly toasted, about 2-3 minutes. Season with salt and chili flakes.
4
Lay the bread slices on a platter and spoon the asparagus and almonds over them.
5
Return the skillet to the heat and raise burner to medium high.
6
Add the remaining tablespoon of oil and the shrimp, and season to taste with the salt and another pinch or two of the chili flakes.
7
Cook and toss until shrimp are just cooked through, about 3 minutes.
8
Squeeze the lemon over the shrimp and toss again.
9
Spoon the shrimp and juice over the asparagus and toast and serve.

Reviews

Average Rating:

Write a Review

Mar 4th 2022

Easy, Healthy and DELICIOUS! I love it!

- Dina

Dorothy Lane Market says:

Thank you so much Dina! We appreciate the review!

Mar 21st 2022

This was delicious. My husband and I both liked it, quite tasty.

- Joan

Dorothy Lane Market says:

Thank you for trying this recipe Joan! We are so glad to hear you enjoyed it. 

Apr 15th 2022

Delicious the first time. Second time tasted like something was missing. Maybe the shrimp didn’t have enough flavor or I didn’t add enough salt? I made it without the bread and almonds.

- Jennifer

Dorothy Lane Market says:

Thank you Jennifer for the feedback! We appreciate it. 

May 3rd 2023

Excellent light & delicious

- Carol

Dorothy Lane Market says:

Thank you for trying this recipe, Carol! We're so glad to hear that you enjoyed it.

Skillet Shrimp With Asparagus

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 2 Tbsp butter
  • 3 Tbsp DLM Pure Olive Oil
  • 2 bunches medium thickness asparagus, trimmed, lower thirds peeled and cut into 2-inch lengths
  • ¼ cup sliced almonds
  • Salt and red chili flakes, to taste
  • 4 large slices DLM Rustic Country Bread, grilled or toasted
  • 1 lb large shrimp, peeled and deveined
  • 1 lemon, halved

INSTRUCTIONS

1
In a large skillet, melt the butter and 2 Tbsp olive oil over medium heat.
2
Add the asparagus and toss to coat. Cover and cook until the asparagus are bright green but still al dente, about 5 minutes.
3
Uncover and scatter in the almonds. Cook and toss until they are lightly toasted, about 2-3 minutes. Season with salt and chili flakes.
4
Lay the bread slices on a platter and spoon the asparagus and almonds over them.
5
Return the skillet to the heat and raise burner to medium high.
6
Add the remaining tablespoon of oil and the shrimp, and season to taste with the salt and another pinch or two of the chili flakes.
7
Cook and toss until shrimp are just cooked through, about 3 minutes.
8
Squeeze the lemon over the shrimp and toss again.
9
Spoon the shrimp and juice over the asparagus and toast and serve.

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