White Lemon Balsamic Shrimp and Asparagus
Shrimp & Asparagus with Lemon White Balsamic
Description
This shrimp and asparagus dish is quick, flavorful, and easy to make. Lemon White Balsamic adds a clean, bright citrus sweetness that’s meant to be tasted, while Artichoke & Garlic and Herbes de Provence olive oils bring a savory, herb-forward balance. It’s a simple, fresh dish that works perfectly for busy weeknights or relaxed dinners.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
1½ pounds raw shrimp, peeled and deveined
1 pound asparagus, trimmed and cut into 2-inch pieces
3 tablespoons Artichoke & Garlic Extra Virgin Olive Oil
1 tablespoon Herbes de Provence Fused Olive Oil
2 cloves garlic, minced
½ teaspoon kosher salt (or to taste)
¼ teaspoon freshly cracked black pepper
¼ cup Lemon White Balsamic Vinegar
Optional garnish: chopped parsley or lemon zest
Instructions
• Pat the shrimp dry with paper towels and season evenly with salt and pepper.
• Heat the Artichoke & Garlic Extra Virgin Olive Oil in a large skillet over medium heat.
• Add the shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove and set aside.
• In the same pan, add the Herbes de Provence Fused Olive Oil and asparagus. Sauté for 3–4 minutes until tender-crisp.
• Add minced garlic and cook for 30 seconds until fragrant.
• Return shrimp to the pan and pour in the Lemon White Balsamic. Toss gently and cook for 1–2 minutes until everything is coated and heated through.
• Remove from heat and finish with optional parsley or lemon zest before serving.
Chef’s Tip
Do not overcook the shrimp — pull them as soon as they turn pink to keep them tender. The balsamic should lightly glaze, not overpower, the dish.
Flavor Variations
• Pineapple White Balsamic — sweeter tropical twist
• Jalapeño White Balsamic — subtle heat layer
Pairings
Serve over rice, quinoa, or pasta. Also pairs well with crusty bread to soak up the light balsamic glaze.
Recipe Notes
Add cherry tomatoes during the final toss for a fresh burst of acidity, or finish with grated parmesan for a richer, savory layer.
