Sautéed Asparagus and Shrimp with Gremolata

Sautéed Asparagus and Shrimp with Gremolata

Shrimp and Aspargras


  • 2 tablespoons extra virgin olive oil

  • 1 ½ pounds peeled and deveined medium shrimp

  • 3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)



  • 1 clove garlic, peeled

  •     1 teaspoon lemon zest

  •     Kosher salt, to taste

  •     Freshly ground black pepper, to taste


  1.   Wash and thoroughly dry the parsley.

  2.     Wash and dry parsley

  3.     Remove the leaves and finely mince them using a sharp knife until you have about 2 tablespoons worth.

  4.     Chop parsley

  5.     Finely mince the garlic.

  6.     Remove garlic

  7.     Combine all of the ingredients in a bowl and season to taste with kosher salt and black pepper.

  8.     Combine ingredients in a bowl

  9.     To help release all of the flavors, pound the ingredients together with a mortar and pestle or use the back of a spoon or the bottom of a glass.

  10. Set aside

  11. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.

  12. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated.

  13. Sprinkle evenly with gremolata.

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