shrimp and asparagus in lemon-wine reduction sauce
Healthy, if you're not afraid of a little butter. I've heard using pasture butter (grass-fed cows) gives more Omega-3 ALAs, so even butter can be healthy when used in moderation. This was a big hit with my husband.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1/2 - onion, large dice
- 1/4 cup bell pepper, small dice
- 1/2 pound asparagus, sliced into 1" pieces
- 1/2 pound large shrimp (cooked, frozen)
- 1/4 cup butter, divided
- 1/4 cup chicken broth
- 1/4 cup white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, grated
- - salt and pepper
How To Make shrimp and asparagus in lemon-wine reduction sauce
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Step 1Break woody ends off asparagus and slice diagonally into 1-inch pieces. Peel shrimp if necessary. Assemble all your ingredients because this goes fast once started. -
Step 2Melt 2 tablespoons of the butter in 10-inch non-stick skillet. Sauté onion till clear. Add bell pepper and asparagus and sauté until asparagus is almost done.
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Step 3Add frozen shrimp, cover skillet, and steam until shrimp is cooked through, about 3-4 minutes. Remove to plate, cover with foil, and keep warm. (200°F oven works well.)
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Step 4Melt remaining butter in same skillet. Stir in chicken broth and wine. Bring to a slow boil and reduce by half (about 5 minutes). Stir in lemon juice and zest, and add salt and pepper to taste.
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Step 5Return the shrimp and asparagus to the skillet and heat through. Serve over pasta or rice. You may use uncooked fresh or frozen shrimp if desired, just make sure to steam it until it turns pink.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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