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- 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 3 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - Salt and pepper to taste - Optional: red pepper flakes for heat - Cooked quinoa or rice, for serving

Fast Lemon Garlic Shrimp and Asparagus Bowls

Indulge in the vibrant flavors of Zesty Lemon Garlic Shrimp & Asparagus Delights! This quick and easy recipe features succulent shrimp and crisp asparagus tossed in a refreshing lemon and garlic sauce. Perfect for busy weeknights or elegant gatherings, this dish is not only delicious but also nutritious, packed with protein and essential vitamins. Serve over quinoa or rice for a delightful meal that's sure to impress your family and friends!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

4 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 lemon

1 teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

1 cup cooked quinoa or rice (for serving)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa/Rice: Begin by cooking your quinoa or rice according to package instructions. Set aside when done.

    Sauté Asparagus: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the asparagus and season with salt and pepper. Sauté for about 5-6 minutes, or until the asparagus is tender but still bright green. Remove from the skillet and set aside.

      Prepare Garlic Shrimp: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

        Add Shrimp: Increase the heat to high and add the shrimp to the skillet. Season with salt, pepper, lemon zest, and lemon juice. Cook until the shrimp turns pink and opaque, about 3-4 minutes, stirring occasionally.

          Combine & Serve: Return the sautéed asparagus to the skillet, tossing gently to combine with the shrimp. Remove from heat.

            Assemble Bowls: In serving bowls, layer the cooked quinoa or rice. Top with the lemon garlic shrimp and asparagus mixture.

              Garnish & Enjoy: Finish each bowl with a sprinkle of freshly chopped parsley and lemon wedges on the side for an extra citrusy kick!

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings