Shrimp and Asparagus in Lemon-Wine Reduction Sauce

Susan Feliciano


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.

★★★★★ 1 vote
15 Min
15 Min
Stove Top


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onion, large dice
1/4 c
bell pepper, small dice
1/2 lb
asparagus, sliced into 1" pieces
1/2 lb
large shrimp (cooked, frozen)
1/4 c
butter, divided
1/4 c
chicken broth
1/4 c
white wine
2 Tbsp
fresh lemon juice
1 tsp
lemon zest, grated
salt and pepper

How to Make Shrimp and Asparagus in Lemon-Wine Reduction Sauce


  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.

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About Shrimp and Asparagus in Lemon-Wine Reduction Sauce

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: French
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy

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