Lemon Garlic Shrimp with Asparagus and Quinoa
Delight your palate with a symphony of flavors featuring succulent shrimp, fresh asparagus, and fluffy quinoa infused with zesty lemon and aromatic garlic. This Lemon Garlic Shrimp with Asparagus and Quinoa dish is a perfect fusion of nutrition and taste, making it a stellar choice for a wholesome dinner.
Equipment
- Medium saucepan with lid
- Large skillet
- Knife and cutting board
- Measuring cups and spoons
- Cooking utensils (spatula, spoon)
Ingredients
- 1 pound Shrimp, peeled and deveined
- 1 pound Asparagus, trimmed and cut into 1-inch pieces
- 1 cup Quinoa, rinsed
- 4 Garlic cloves, minced
- 1 Lemon zest from 1 lemon
- 3 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Unsalted butter
- 1/4 teaspoon Red pepper flakes
- Sea salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Start by preparing the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus pieces and sauté for 4-5 minutes or until they're tender-crisp. Remove the asparagus from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on one side until they start to turn pink, then flip and cook for another 1-2 minutes until fully cooked through.
- Return the asparagus to the skillet with the shrimp. Add lemon zest and lemon juice, tossing everything to combine and warm through. Taste and adjust seasoning if necessary.
- To serve, divide the quinoa among plates, top with the lemon garlic shrimp and asparagus mixture, and garnish with fresh parsley. Serve immediately.
Notes
For an even lighter version, you can substitute the butter with additional olive oil. If you're looking to add a bit more zing to the dish, a sprinkle of crumbled feta cheese on top before serving will do wonders. Additionally, ensure the shrimp are fully thawed if using frozen ones to avoid excess water in your dish. Enjoy this healthy, vibrant, and delicious meal that's as nourishing as it is satisfying!