just me

Lemon Garlic Shrimp with Roasted Asparagus

In Pasta, Seafood, Vegetables on January 13, 2010 at 5:11 pm

What a beautifully arranged plate! Why, thank you.

Today I was in the mood for shrimp. That, and shrimp was on sale for $7.99 /lb.

Really, the deliciousness of shrimp is only secondary to its versatility and ease of prep. Actually, no, deliciousness is never secondary to anything. ever. Just ask this person.

Anyway, one of my favorite things to do with shrimp is to pair it with something acidic or fruity. This time, lemon and white wine. And asparagus makes an excellent accompaniment, especially cooked all tender-like. And roasting is good because it takes care of itself while you do the shrimp!

Lemon-Garlic Shrimp

*serves two


1/2 pound shrimp, shelled and deveined

3 cloves garlic

1 stick butter

1/4 cup flour

juice of 1/2 lemon

1/2 cup white wine

black pepper, basil

1/4 cup sour cream (optional)


Heat 1 tablespoon  of canola oil over medium heat. Press the garlic directly into the pan and stir. This spreads the garlicky goodness around and generally flavors the pan. Next, add the shrimp and cook until opaque. Remove shrimp from pan and set aside, but leave the garlic in there.

Add the butter to the pan, and stir until melted. Whisk in the flour until completely combined.

Add the lemon juice and wine, and mix well. It should be a little bubbly and simmery, but not exactly boiling. Continue to stir for a minute or two, until the sauce starts to thicken.

This is where you can add the sour cream if you want to – it adds some creaminess – but without it, you get a nice, liquidy, slurpin’ sauce that spreads more easily and covers more.

Lemon and garlic and shrimp, oh my!

Add pepper and basil to taste, and toss the shrimp back in the pan. Give it a good stir to get everything coated and warm the shrimp back up, but don’t linger – you don’t want to overcook the shrimp and make them rubbery!

Serve immediately, and I do mean immediately. The sauce will thicken as it stands, so get on it, man! I put mine on top of basil linguine, but you could use rice, or couscous, or just about anything. You could, actually, just serve it on top of the asparagus! Wow, I wish I thought of that before. That would be so yum. Hey – speaking of asparagus, how about it?

Asparagus turns such a pretty green when it roasts!

Roasting asparagus is so easy. Just snap off the woody ends, lay on a foil-lined baking sheet, sprinkle with olive oil and sea salt, toss, and roast at 350 for 5-7 minutes or until tender.

So simple, and you don’t have to tend to it. These skinny little guys took about 5 minutes, while I was making the lemon sauce.

So that’s today’s post, ladies and gents! See you tomorrow for Honey wings and smashed potatoes!


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