23 Delicious Shrimp Asparagus Gourmet Creations

Mmm, can you smell that? There’s something magical about the combination of tender shrimp and crisp asparagus—it’s a match made in culinary heaven! Whether you’re craving a quick weeknight dinner or a show-stopping meal for guests, these 23 gourmet creations are here to inspire. Get ready to elevate your cooking game and fall in love with this dynamic duo all over again. Let’s dive in!

Garlic Butter Shrimp and Asparagus Skillet

Sometimes you just need a quick, impressive dinner that feels fancy but comes together in minutes. This garlic butter shrimp with crisp-tender asparagus is that perfect weeknight hero—flavorful, fast, and all cooked in one skillet for easy cleanup.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 1 pound fresh asparagus spears, woody ends trimmed
• 4 tablespoons European-style unsalted butter
• 4 cloves garlic, finely minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons finely chopped fresh Italian parsley
• Kosher salt, to season
• Freshly cracked black pepper, to season

Instructions

1. Pat the shrimp completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
2. Heat 2 tablespoons of extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add the asparagus spears in a single layer and cook for 4-5 minutes, turning occasionally, until bright green and slightly charred at the tips.
4. Transfer the asparagus to a clean plate using tongs, keeping the skillet on the heat.
5. Add the European-style unsalted butter to the hot skillet and swirl until melted and lightly foaming.
6. Place the seasoned shrimp in a single layer and sear for 90 seconds per side until opaque with a golden-brown crust.
7. Push the shrimp to one side of the skillet and add the finely minced garlic and crushed red pepper flakes to the empty space.
8. Cook the garlic for 30 seconds until fragrant but not browned, then toss with the shrimp.
9. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the skillet bottom.
10. Simmer the sauce for 2 minutes until the wine reduces by half and slightly thickens.
11. Return the asparagus to the skillet and toss with the shrimp and sauce until evenly coated and heated through.
12. Remove the skillet from heat and stir in the freshly squeezed lemon juice and finely chopped fresh Italian parsley.

Perfectly seared shrimp with crisp-tender asparagus creates a wonderful textural contrast in every bite. The garlic butter wine sauce clings beautifully to both components, offering a balanced richness with just a hint of heat from the pepper flakes. Serve this immediately over creamy polenta or crusty artisan bread to soak up every last drop of that incredible sauce.

Lemon Parmesan Shrimp and Asparagus Pasta

Vividly imagine coming home to a meal that feels both elegant and effortless. You’ve got that perfect balance of bright citrus, savory seafood, and fresh greens all twirled together with pasta. This lemon Parmesan shrimp and asparagus dish delivers restaurant-quality flavor in under 30 minutes.

Ingredients

• 8 ounces dried linguine pasta
• 1 pound large wild-caught shrimp, peeled and deveined
• 1 pound fresh asparagus spears, trimmed and cut into 2-inch segments
• 3 tablespoons extra virgin olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• Zest of 1 large lemon
• ¼ cup freshly squeezed lemon juice
• ½ cup grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter
• ¼ cup chopped fresh Italian parsley
• Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels and season generously with kosher salt and black pepper.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking.
5. Add shrimp in a single layer and cook for 2 minutes until bottoms turn pink and opaque.
6. Flip each shrimp and cook for 1 additional minute until just cooked through, then transfer to a clean plate.
7. Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium.
8. Sauté asparagus segments for 4-5 minutes until bright green and tender-crisp, shaking the pan occasionally.
9. Add minced garlic and red pepper flakes to the asparagus and cook for 30 seconds until fragrant.
10. Drain cooked pasta, reserving ½ cup of starchy pasta water.
11. Add drained pasta directly to the skillet with asparagus and garlic.
12. Pour in lemon juice and ¼ cup of reserved pasta water, tossing to combine.
13. Stir in butter until melted and emulsified with the sauce.
14. Return cooked shrimp to the skillet along with any accumulated juices.
15. Sprinkle in Parmigiano-Reggiano cheese and lemon zest, tossing gently to coat everything evenly.
16. Fold in chopped Italian parsley just before serving.

Remarkably, the al dente pasta provides the perfect texture contrast to the tender shrimp and crisp-tender asparagus. The bright lemon cuts through the richness of the Parmesan butter sauce beautifully. For a stunning presentation, twist portions into shallow bowls with kitchen tongs and garnish with extra lemon zest and parsley sprigs.

Spicy Shrimp and Asparagus Stir-Fry

Busy weeknights call for something quick, flavorful, and satisfying. You’ll love how this spicy shrimp and asparagus stir-fry comes together in minutes. It’s the perfect balance of heat, crunch, and savory goodness that makes dinner feel special without the fuss.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 1 pound fresh asparagus spears, woody ends trimmed and cut into 2-inch bias-cut pieces
• 3 tablespoons cold-pressed avocado oil, divided
• 4 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger root
• 2 tablespoons tamari sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon organic raw honey
• 2 teaspoons rice vinegar
• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Pat the shrimp completely dry with paper towels and season evenly with a pinch of fine sea salt.
2. Heat 2 tablespoons of avocado oil in a large carbon steel wok over high heat until it shimmers, about 90 seconds.
3. Add the shrimp in a single layer and sear for exactly 1 minute per side until opaque with a light golden crust.
4. Transfer the shrimp immediately to a clean plate using tongs to prevent overcooking.
5. Reduce the heat to medium-high and add the remaining 1 tablespoon of avocado oil to the same wok.
6. Sauté the asparagus pieces for 3-4 minutes until bright green and crisp-tender, stirring constantly.
7. Push the asparagus to the sides of the wok and add the minced garlic and grated ginger to the center.
8. Toast the aromatics for 30 seconds until fragrant but not browned, then mix with the asparagus.
9. Whisk together the tamari sauce, sesame oil, red pepper flakes, honey, and rice vinegar in a small bowl.
10. Return the shrimp to the wok and pour the sauce mixture over everything.
11. Toss continuously for 1 minute until the sauce glazes all components and thickens slightly.
12. Remove from heat and garnish with toasted sesame seeds and sliced scallions.

Outstanding texture contrasts make this dish memorable—the snappy asparagus against the tender shrimp creates perfect harmony. That spicy-sweet glaze clings beautifully to every bite, making it ideal served over jasmine rice or alongside crispy roasted potatoes for a heartier meal.

Creamy Shrimp and Asparagus Risotto

Last night’s dinner dilemma had me craving something both comforting and elegant, and this creamy risotto was the perfect solution. You’ll love how the sweet shrimp and crisp-tender asparagus come together in this luxurious dish that feels fancy but is totally approachable for a weeknight meal.

Ingredients

– 1 pound large wild-caught shrimp, peeled and deveined
– 1 pound fresh asparagus spears, trimmed and cut into 1-inch pieces
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a steady simmer
– ½ cup dry white wine
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup unsalted European-style butter
– 2 tablespoons extra virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons fresh lemon juice
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Heat the chicken stock in a saucepan and maintain it at a steady simmer (approximately 180°F) throughout the cooking process.
2. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Season shrimp with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
4. Sear shrimp for 90 seconds per side until opaque and lightly browned, then transfer to a plate.
5. Reduce heat to medium and add butter to the same pot.
6. Sauté diced onion for 4-5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 45 seconds until aromatic but not browned.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains are lightly golden and nutty.
9. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
10. Add 1 cup of hot stock and stir continuously until the liquid is nearly absorbed.
11. Continue adding stock ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
12. After 15 minutes of adding stock, stir in asparagus pieces.
13. Continue cooking and adding remaining stock until rice is al dente and creamy, about 5-7 more minutes.
14. Fold in seared shrimp, Parmigiano-Reggiano, and lemon juice.
15. Cook for 2 final minutes until shrimp are heated through and cheese is melted.
16. Stir in chopped parsley and remaining salt and pepper.

But the real magic happens when you take that first bite—the rice maintains just enough bite while the sauce coats each grain luxuriously. For an extra touch of elegance, garnish with additional shaved Parmigiano-Reggiano and serve immediately while the risotto maintains its perfect creamy consistency.

Shrimp and Asparagus Foil Packets

Dreading another pile of dishes after dinner? These foil packets are your new best friend. You just toss everything together, wrap it up, and let the oven work its magic while you relax.

Ingredients

• 1 pound wild-caught jumbo shrimp, peeled and deveined
• 1 pound fresh asparagus spears, woody ends trimmed
• 3 tablespoons clarified butter, melted
• 4 garlic cloves, microplaned
• 1 lemon, thinly sliced into rounds
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons fresh dill fronds, chopped
• Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch sheets of heavy-duty aluminum foil.
2. Pat the shrimp completely dry with paper towels to ensure proper searing in the packet.
3. Arrange the asparagus spears in a single layer in the center of each foil sheet.
4. Distribute the shrimp evenly over the asparagus in each packet.
5. Drizzle the melted clarified butter evenly over the shrimp and asparagus in all four packets.
6. Sprinkle the microplaned garlic uniformly across all ingredients.
7. Season generously with kosher salt and freshly cracked black pepper.
8. Add the smoked paprika and crushed red pepper flakes for smoky heat.
9. Top each packet with two lemon slices and scatter the fresh dill fronds over everything.
10. Bring the long sides of the foil together and fold down in three ½-inch increments to create a tight seal.
11. Crimp the short ends inward to form completely enclosed packets, leaving some air space inside for steam circulation.
12. Place the packets on a baking sheet and bake at 400°F for exactly 15 minutes.
13. Carefully open one packet to check doneness—the shrimp should be opaque and the asparagus tender-crisp.
14. Let the packets rest unopened for 2 minutes to allow the flavors to meld and the juices to redistribute.

Glistening with garlic-infused butter and bright lemon, these packets deliver perfectly steamed shrimp that are remarkably juicy alongside crisp-tender asparagus. The smoky paprika adds depth while the fresh dill cuts through the richness beautifully. Try serving them directly in the foil for a fun, rustic presentation, or plate over creamy polenta to soak up every last drop of the incredible pan juices.

Grilled Shrimp and Asparagus Salad

Now that summer’s in full swing, you’re probably craving something fresh yet satisfying that won’t heat up your kitchen. This grilled shrimp and asparagus salad delivers exactly that—bright, vibrant flavors with just enough smoky char to make it feel special. It’s the kind of meal that feels fancy but comes together effortlessly for weeknight dinners or casual entertaining.

Ingredients

• 1 pound wild-caught large shrimp (16/20 count), peeled and deveined
• 1 pound fresh asparagus spears, woody ends trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, microplaned
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 6 cups mixed heirloom lettuce greens
• ¼ cup toasted pine nuts
• 2 ounces aged manchego cheese, shaved
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon raw honey

Instructions

1. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. Toss the asparagus with 1 tablespoon olive oil, making sure each spear is lightly coated.
4. In a medium bowl, combine the remaining 2 tablespoons olive oil, microplaned garlic, smoked paprika, kosher salt, and black pepper.
5. Add the dried shrimp to the marinade and toss until evenly coated.
6. Place the asparagus perpendicular to the grill grates to prevent falling through.
7. Grill the asparagus for 3-4 minutes per side until tender-crisp with visible grill marks.
8. Transfer the asparagus to a cutting board and immediately slice into 2-inch pieces on the bias.
9. Thread the marinated shrimp onto metal skewers to keep them from curling during cooking.
10. Grill the shrimp for 2 minutes per side until opaque and slightly firm to the touch.
11. Remove the shrimp from skewers and let rest for 2 minutes to redistribute juices.
12. Arrange the mixed heirloom lettuce greens on a large platter as your base.
13. Scatter the grilled asparagus pieces evenly over the lettuce.
14. Nestle the grilled shrimp among the asparagus and greens.
15. Whisk together the sherry vinegar, Dijon mustard, and raw honey in a small bowl until emulsified.
16. Drizzle the dressing evenly over the assembled salad components.
17. Garnish with toasted pine nuts and shaved aged manchego cheese.

Zesty grilled shrimp pairs beautifully with the earthy asparagus and crisp greens in this vibrant salad. The contrast between the smoky char and bright sherry vinegar dressing creates layers of flavor that dance on your palate. For an elegant presentation, serve it family-style on a large wooden board with crusty artisan bread to soak up every last drop of that delicious dressing.

Honey Garlic Shrimp and Asparagus

Honey garlic shrimp and asparagus is one of those magical dishes that comes together in minutes but tastes like you spent hours in the kitchen. You get that perfect sweet-savory combo that makes everyone ask for seconds, plus it’s healthy enough to feel good about eating regularly. Honestly, it’s become my go-to weeknight dinner when I want something impressive without the fuss.

Ingredients

– 1 pound wild-caught large shrimp, peeled and deveined
– 1 pound fresh asparagus spears, woody ends trimmed
– 3 tablespoons extra virgin olive oil
– 4 cloves garlic, finely minced
– ¼ cup raw honey
– 2 tablespoons tamari sauce
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon crushed red pepper flakes
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, cold and cubed
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Snap off the tough, woody ends from the asparagus spears where they naturally break.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Arrange the asparagus in a single layer and cook for 4-5 minutes until bright green and crisp-tender.
5. Transfer the asparagus to a plate using tongs, keeping the skillet on the heat.
6. Add the remaining 1 tablespoon of olive oil to the hot skillet.
7. Place the shrimp in a single layer and sear for 90 seconds per side until opaque and lightly browned.
8. Push the shrimp to one side of the skillet and reduce the heat to medium.
9. Add the minced garlic to the empty side and sauté for 30 seconds until fragrant but not browned.
10. Pour in the honey, tamari sauce, and lemon juice, stirring to combine with the garlic.
11. Sprinkle in the crushed red pepper flakes and black pepper.
12. Return the asparagus to the skillet, tossing to coat in the sauce.
13. Simmer the mixture for 2 minutes until the sauce slightly thickens and coats the ingredients.
14. Remove the skillet from the heat and add the cold butter cubes, swirling until melted and emulsified.
15. Stir in the fresh parsley until evenly distributed.
16. Plate the shrimp and asparagus immediately, spooning the remaining sauce over the top.
Perfectly cooked shrimp with a caramelized exterior give way to tender, juicy interiors, while the asparagus maintains a satisfying snap. The glossy sauce clings beautifully to every component, creating that ideal balance between honey’s floral sweetness and garlic’s savory depth. Try serving it over jasmine rice to soak up every last drop of that incredible sauce, or toss it with zucchini noodles for a lighter option that doesn’t sacrifice flavor.

Shrimp and Asparagus Alfredo

Wondering what to make for dinner tonight that feels fancy but comes together in no time? This creamy shrimp and asparagus alfredo is your answer. You get tender shrimp, crisp-tender asparagus, and that luxurious sauce all in one comforting bowl.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 lb fresh asparagus spears, woody ends trimmed
• 12 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 tbsp clarified butter
• 4 garlic cloves, microplaned
• 1 tsp fine sea salt
• ½ tsp freshly cracked black pepper
• ¼ tsp freshly grated nutmeg
• 2 tbsp fresh Italian parsley, finely chopped

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat shrimp completely dry with paper towels to ensure proper searing.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
5. Add shrimp in a single layer and sear for 90 seconds per side until opaque and lightly golden.
6. Transfer shrimp to a clean plate using tongs, being careful not to overcrowd the pan during cooking.
7. Reduce heat to medium and add asparagus to the same skillet, cooking for 3-4 minutes until bright green and crisp-tender.
8. Add microplaned garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
9. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly with a wooden spoon.
10. Reduce heat to low and gradually whisk in Parmigiano-Reggiano until fully incorporated and sauce has thickened slightly.
11. Season sauce with fine sea salt, freshly cracked black pepper, and freshly grated nutmeg.
12. Drain cooked pasta, reserving ½ cup of pasta water, then add pasta directly to the sauce.
13. Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time if sauce appears too thick.
14. Return shrimp to the skillet and gently fold into the pasta mixture.
15. Garnish with freshly chopped Italian parsley just before serving.

Heavenly doesn’t even begin to describe this dish. The sauce clings beautifully to each strand of pasta while the asparagus provides a satisfying crunch against the tender shrimp. For an extra touch, serve it in warmed bowls with additional Parmigiano-Reggiano shaved over the top.

Shrimp and Asparagus Spring Rolls

These shrimp and asparagus spring rolls are exactly what you need when you want something fresh yet satisfying. They come together surprisingly fast and make you feel like you’ve created restaurant-quality food right at home. The crisp veggies and tender shrimp wrapped in delicate rice paper are a total win.

Ingredients

• 8 large rice paper wrappers (8.5-inch diameter)
• 1 lb large wild-caught shrimp, peeled and deveined
• 1 bunch fresh asparagus spears, trimmed
• 1 cup fresh mint leaves
• 1 cup fresh Thai basil leaves
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 2 tbsp toasted sesame oil
• 1 tbsp fish sauce
• 1 tsp fresh lime juice
• 1/4 cup creamy peanut sauce for dipping

Instructions

1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add the peeled and deveined shrimp to the boiling water and cook for exactly 2 minutes, until they turn pink and opaque.
3. Immediately transfer the shrimp to an ice water bath using a slotted spoon to stop the cooking process.
4. Return the same pot of water to a boil and blanch the trimmed asparagus spears for 90 seconds until bright green and crisp-tender.
5. Shock the asparagus in the ice bath alongside the shrimp for 1 minute to preserve color and texture.
6. Pat both the shrimp and asparagus completely dry with paper towels to prevent soggy spring rolls.
7. Slice each shrimp in half lengthwise to create flat, even pieces for easier rolling.
8. Fill a large, shallow dish with warm water at 110°F for softening the rice paper wrappers.
9. Dip one rice paper wrapper into the warm water for 10 seconds until pliable but still slightly firm.
10. Lay the softened wrapper flat on a clean, damp kitchen towel to absorb excess moisture.
11. Arrange 3 shrimp halves horizontally across the center third of the wrapper.
12. Place 2 asparagus spears parallel to the shrimp on top.
13. Top with 2 tbsp shredded red cabbage, 2 tbsp julienned carrot, 4-5 mint leaves, and 4-5 Thai basil leaves.
14. Fold the bottom edge of the wrapper tightly over the filling, then fold in both sides to enclose the ends.
15. Roll firmly upward into a tight cylinder, applying even pressure to prevent air pockets.
16. Repeat the process with remaining wrappers and filling ingredients.
17. Whisk together the toasted sesame oil, fish sauce, and fresh lime juice in a small bowl.
18. Brush each finished spring roll lightly with the sesame-lime glaze using a pastry brush.
19. Serve immediately with creamy peanut sauce for dipping.

Fresh from rolling, these spring rolls offer a delightful contrast between the chewy rice paper and crisp vegetables. The shrimp provides a sweet, briny counterpoint to the herbaceous mint and basil. For a stunning presentation, slice them diagonally and arrange on a platter with extra dipping sauces.

Pesto Shrimp and Asparagus Pizza

Kicking off pizza night with something fresh and flavorful? This pesto shrimp and asparagus pizza brings gourmet vibes to your kitchen without the fuss. You’ll love how the bright, herby pesto pairs with juicy shrimp and crisp-tender asparagus.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1 lb fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1 lb pizza dough, room temperature
• 1/2 cup basil pesto
• 8 oz fresh mozzarella cheese, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Pat the shrimp completely dry with paper towels and season with fine sea salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Sear the shrimp for 90 seconds per side until opaque and lightly browned, then transfer to a plate.
5. Add asparagus pieces to the same skillet and sauté for 4 minutes until bright green and slightly tender.
6. Stir in minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
7. Drizzle asparagus with fresh lemon juice and remove from heat.
8. Roll pizza dough on a floured surface into a 12-inch circle, creating a slightly thicker crust edge.
9. Brush the dough with extra virgin olive oil, leaving a 1-inch border uncovered.
10. Spread basil pesto evenly over the oiled surface using the back of a spoon.
11. Arrange fresh mozzarella slices in a single layer over the pesto.
12. Distribute the asparagus mixture and seared shrimp evenly across the pizza.
13. Sprinkle grated Parmigiano-Reggiano cheese over the toppings.
14. Transfer pizza to the preheated stone and bake for 12-14 minutes until crust is golden and cheese is bubbly.
15. Let rest for 3 minutes before slicing to allow toppings to set.

Crispy-edged crust meets creamy mozzarella and garlicky shrimp in every bite. The asparagus stays perfectly crisp-tender against the rich pesto base. Try serving with a simple arugula salad tossed in lemon vinaigrette to cut through the richness.

Teriyaki Shrimp and Asparagus Bowls

Zesty and satisfying, these teriyaki shrimp and asparagus bowls come together in minutes for a weeknight dinner that feels special. You’ll love how the sweet-savory glaze caramelizes on the shrimp while the asparagus stays crisp-tender. It’s the kind of meal that makes you feel like a kitchen pro without any fuss.

Ingredients

– 1 pound wild-caught large shrimp, peeled and deveined
– 1 pound fresh asparagus spears, woody ends trimmed
– 2 tablespoons cold-pressed sesame oil
– 3 cloves fresh garlic, finely minced
– 1 tablespoon freshly grated ginger root
– 1/2 cup premium teriyaki glaze
– 2 cups cooked Japanese short-grain rice
– 2 teaspoons toasted sesame seeds
– 2 scallions, thinly sliced on the bias

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Cut the asparagus spears into 2-inch bias-cut pieces.
3. Heat the sesame oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp in a single layer and sear for 90 seconds per side until opaque with golden edges.
5. Transfer the shrimp to a clean plate using tongs.
6. Add the asparagus to the same skillet and sauté for 4 minutes until bright green with slight char marks.
7. Stir in the minced garlic and grated ginger, cooking for 45 seconds until fragrant.
8. Return the shrimp to the skillet and pour in the teriyaki glaze.
9. Toss everything together and cook for 2 minutes until the glaze thickens and coats the ingredients evenly.
10. Divide the cooked rice between two bowls and top with the shrimp and asparagus mixture.
11. Garnish with toasted sesame seeds and sliced scallions.
Vibrant and perfectly balanced, the tender shrimp glisten with that sticky-sweet teriyaki while the asparagus provides a satisfying crunch. The nutty sesame seeds and sharp scallions cut through the richness beautifully. Try serving it with quick-pickled radishes for an extra tangy contrast that elevates the whole bowl.

Shrimp and Asparagus Quiche

Wondering what to make for that elegant brunch or easy dinner that feels fancy but comes together without stress? This shrimp and asparagus quiche delivers restaurant-quality flavor with straightforward techniques. You’ll love how the tender seafood and crisp-tender vegetables nestle in that rich, custardy filling.

Ingredients

• 1 pre-made pie crust, chilled
• 8 ounces large wild-caught shrimp, peeled and deveined
• 1 cup fresh asparagus spears, trimmed and cut into 1-inch pieces
• 1/2 cup yellow onion, finely diced
• 2 tablespoons clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup Gruyère cheese, freshly grated
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper, freshly ground

Instructions

1. Preheat your oven to 375°F.
2. Place the chilled pie crust in a 9-inch pie dish and prick the bottom thoroughly with a fork.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes until the edges just begin to turn golden.
5. Remove the parchment and weights carefully and set the crust aside.
6. Heat clarified butter in a skillet over medium-high heat until shimmering.
7. Sauté the diced onion for 3-4 minutes until translucent but not browned.
8. Add the asparagus pieces and cook for another 2 minutes until bright green and crisp-tender.
9. Add the shrimp and cook for 1-2 minutes per side until just opaque and pink.
10. Transfer the shrimp and vegetable mixture to the pre-baked crust, spreading evenly.
11. In a separate bowl, whisk together the lightly beaten eggs and heavy cream until fully incorporated.
12. Stir in the grated Gruyère, nutmeg, sea salt, and white pepper until combined.
13. Pour the egg mixture over the shrimp and asparagus in the crust.
14. Bake at 375°F for 30-35 minutes until the center is set and the top is golden brown.
15. Remove from oven and let rest for 10 minutes before slicing.

Outstanding straight from the oven, this quiche boasts a flaky, buttery crust contrasting with the creamy custard filling. The sweet shrimp and earthy asparagus create a beautiful harmony, while the nutty Gruyère adds depth to every bite. Serve warm slices with a simple arugula salad dressed in lemon vinaigrette for a complete meal that impresses without effort.

Asian Shrimp and Asparagus Noodles

Lately, I’ve been craving something that feels both light and satisfying—enter these Asian shrimp and asparagus noodles. You get the perfect balance of tender shrimp, crisp-tender asparagus, and slurpable noodles in every bite, all coated in a savory-sweet sauce that comes together in minutes.

Ingredients

• 8 ounces dried rice noodles
• 1 pound wild-caught shrimp, peeled and deveined
• 1 bunch fresh asparagus, trimmed and cut into 2-inch bias slices
• 3 tablespoons toasted sesame oil
• 4 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons tamari
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce
• 2 tablespoons grapeseed oil
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds

Instructions

1. Place 8 ounces dried rice noodles in a large heatproof bowl and cover with boiling water.
2. Soak the noodles for 8 minutes, stirring once halfway through, until pliable but still slightly firm.
3. Drain the noodles thoroughly and toss with 1 tablespoon toasted sesame oil to prevent sticking.
4. Pat 1 pound wild-caught shrimp completely dry with paper towels.
5. Season the shrimp evenly with a pinch of fine sea salt on both sides.
6. Heat 2 tablespoons grapeseed oil in a large wok or skillet over high heat until shimmering.
7. Sear the shrimp in a single layer for 90 seconds per side, until opaque and lightly browned.
8. Transfer the shrimp to a clean plate, leaving any oil in the pan.
9. Add 1 bunch fresh asparagus, cut into 2-inch bias slices, to the hot pan.
10. Stir-fry the asparagus for 3 minutes, until bright green and crisp-tender.
11. Push the asparagus to one side of the pan and reduce heat to medium.
12. Add 2 tablespoons toasted sesame oil, 4 cloves finely minced garlic, and 1 tablespoon freshly grated ginger to the empty space.
13. Sauté the aromatics for 45 seconds, until fragrant but not browned.
14. Combine the asparagus with the aromatics, stirring to incorporate.
15. Add the drained noodles to the pan, tossing gently to combine.
16. Pour in 3 tablespoons tamari, 2 tablespoons mirin, 1 tablespoon rice vinegar, and 1 teaspoon chili garlic sauce.
17. Toss continuously for 2 minutes, until the sauce coats every strand and the noodles are tender.
18. Return the cooked shrimp to the pan, gently folding to warm through.
19. Remove from heat and garnish with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds.

You’ll love how the springy noodles contrast with the snappy asparagus and juicy shrimp. The sauce clings beautifully to every component, delivering hits of umami, subtle sweetness, and a gentle heat that builds. For a stunning presentation, serve it family-style in a wide, shallow bowl with extra scallions scattered over the top.

Shrimp and Asparagus Stuffed Chicken

Are you tired of the same old chicken dinners? This elegant yet approachable dish transforms humble chicken breasts into a stunning centerpiece that’s perfect for weeknights or entertaining. You’ll love how the tender shrimp and crisp asparagus create a beautiful presentation and incredible flavor in every bite.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each)
• 8 large wild-caught shrimp, peeled and deveined
• 12 thin asparagus spears, woody ends trimmed
• 2 ounces aged Gruyère cheese, finely grated
• 2 tablespoons clarified butter
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• ¼ teaspoon freshly ground white pepper
• ½ teaspoon fine sea salt
• Kitchen twine for securing

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Butterfly each chicken breast by making a horizontal cut through the thickest part, stopping about ½ inch from the opposite edge.
3. Place one butterflied chicken breast between two sheets of parchment paper and gently pound to an even ¼-inch thickness using a meat mallet.
4. Season both sides of each pounded chicken breast with fine sea salt and freshly ground white pepper.
5. Arrange 3 asparagus spears and 2 shrimp lengthwise along the center of each chicken breast.
6. Sprinkle ½ ounce of finely grated aged Gruyère cheese over the shrimp and asparagus on each breast.
7. Carefully roll each chicken breast tightly around the filling, starting from the shorter end.
8. Secure each roll with kitchen twine tied at 1-inch intervals to maintain shape during cooking.
9. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
10. Sear the chicken rolls for 2 minutes per side until golden brown, turning with tongs to achieve even coloration.
11. Transfer the skillet to the preheated oven and roast for 18-20 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes on a cutting board to allow juices to redistribute.
13. Carefully remove the kitchen twine using kitchen shears.
14. Slice each chicken roll into 1-inch thick medallions using a sharp chef’s knife, revealing the spiral pattern.

Outstanding textures await with the contrast between juicy chicken, firm shrimp, and crisp-tender asparagus. The nutty Gruyère melts into every layer, creating a rich sauce within each slice. For an elegant presentation, fan the medallions over creamy polenta or serve alongside roasted fingerling potatoes to catch any escaping cheese and pan juices.

Conclusion

Marvelous, isn’t it? This collection proves how elegant and easy shrimp and asparagus can be for any home cook. We hope these 23 recipes inspire your next gourmet creation! Try one, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the deliciousness.