Lemon Garlic Shrimp with Asparagus Noodles

These lemon garlic shrimp with asparagus noodles make the perfect light summer dinner that is easy to make and comes together in minutes!

Ooops!…I did it again.

That’s right, I channeled my inner Britney to make yet another “veggie noodle” recipe without actually owning a spiralizer. No shade to spiralizers (trust me, I want one), but my current living situation won’t allow me to bring a single additional kitchen gadget into the house. But you better believe once I get my own place again, I’m getting all the kitchen gadgets. Because they make me happy.

Back to the recipe.

It is officially asparagus season here in Washington, also known as the best time of year. The rainy season is (hopefully) over, the days are getting longer, and the temperature is perfect. Throughout May and June, Washington asparagus incredible. They’re an amazing source of folate (which is especially important for women during child-rearing years), Vitamin K (great for bone health), fiber, and Vitamin A.

A few weeks ago, I asked the ladies in my current online boot camp what spring produce item they would like me to create a recipe with, and a recipe with asparagus was the number one request. So obviously, I had to make that happen. 

When you combine asparagus season + client requests + my desire to make any and every vegetable a noodle without special equipment = you get this recipe.

The combination of the garlicky shrimp and the fresh, shaved asparagus is out of this world and is perfect for spring and summer nights when you don’t want to spend a ton of time over a hot stove.

Lemon Garlic Shrimp with Asparagus

From The Balanced Berry at https://www.thebalancedberry.com/lemon-garlic-shrimp-asparagus-noodles/

https://www.thebalancedberry.com/wp-content/uploads/2017/05/Asparagus-with-Shrimp-5-of-5.jpg

Prep: 10m

Cook: 10m

Yield: 2

Total: 0h 20m

This lemon garlic shrimp with asparagus noodles is the perfect light summer dinner that is easy to make and comes together in minutes!

You'll Need...

• 1 Bunch of Asparagus, Shaved into “noodles” with a vegetable peeler
• ½ Pound of Shrimp, Peeled and Deveined
• 2 Tablespoons of Ghee, Grass-Fed Butter, or Avocado Oil
• 2 Tablespoons Shallot, Chopped
• ¼ Cup Chicken Stock
• Juice of 1 Lemon (~¼ Cup)
• 2 Cloves of Garlic, Minced
• Salt and Pepper, to Taste
• Crushed Red Pepper Flakes, to Taste
• Parsley, for Garnish

Directions

1. Create the asparagus “noodles” with a vegetable peeler. Transfer to a large bowl and set aside.
2. Heat one tablespoon of ghee over medium heat. Add the shrimp to the pan and season with salt and pepper.
3. Cook shrimp for 1-2 minutes per side or until cooked through. Remove shrimp from pan and set aside.
4. Add remaining ghee to the pan along with the shallots and garlic. Saute for a few minutes until shallots are translucent and the mixture is fragrant.
5. Add the chicken stock and lemon juice to the pan, and stir until the mixture reduces.
6. Return the shrimp to the pan and coat with the sauce. Top with red pepper flakes.
7. Add the shrimp and sauce to the bowl with the asparagus “noodles” and toss until lightly coated. Garnish with parsley and serve immediately.

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Your Turn:

• What is your favorite spring produce item?
• What are some of your favorite easy spring/summer dinners?

This post was created in collaboration with the Washington Asparagus Commission. All opinions are my own.