Skillet Shrimp With Asparagus | Dorothy Lane Market
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:

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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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