Skillet Shrimp With Asparagus | Dorothy Lane Market
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    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

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    Mar 4th 2022

    Easy, Healthy and DELICIOUS! I love it!

    - Dina

    Mar 21st 2022

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

    - Joan

    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

    May 3rd 2023

    Excellent light & delicious

    - Carol

    Skillet Shrimp With Asparagus

    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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