White Lemon Balsamic Shrimp and Asparagus

Shrimp & Asparagus with Lemon White Balsamic

Description

Tender shrimp and crisp-tender asparagus come together with savory Artichoke & Garlic Flavored Extra Virgin Olive Oil, aromatic Herbs de Provence Fused Olive Oil, and bright Lemon White Balsamic. The light pan sauce keeps the citrus fresh while letting the shrimp and spring vegetables remain the focus.

Ingredients

1½ pounds large raw shrimp, peeled and deveined
1 pound asparagus, trimmed and cut into 2-inch pieces
2½ tablespoons Artichoke & Garlic Flavored Extra Virgin Olive Oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
2 cloves garlic, minced
¼ cup Lemon White Balsamic, divided
2 tablespoons water or low-sodium vegetable broth
1 teaspoon Dijon mustard
1 tablespoon Herbs de Provence Fused Olive Oil
2 tablespoons chopped fresh parsley, optional
Finely grated lemon zest, optional

Instructions

• Pat the shrimp thoroughly dry with paper towels. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

• Heat 1 tablespoon Artichoke & Garlic Flavored Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the asparagus, season with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper, and cook for about 3–4 minutes, stirring occasionally, until bright green and crisp-tender. Transfer the asparagus to a plate.

• Add 1 tablespoon Artichoke & Garlic Flavored Extra Virgin Olive Oil to the skillet. Add half of the shrimp in a single uncrowded layer. Cook for about 1–2 minutes on the first side, then turn and cook for another 30–60 seconds, until nearly cooked through. Transfer to the plate with the asparagus.

• Add the remaining ½ tablespoon Artichoke & Garlic Flavored Extra Virgin Olive Oil and repeat with the remaining shrimp. Transfer the second batch to the plate. The shrimp will finish briefly when everything is combined.

• Reduce the heat to medium-low. Add the minced garlic and cook for 20–30 seconds, stirring constantly, just until fragrant.

• Add the water or vegetable broth, 3 tablespoons Lemon White Balsamic, and Dijon mustard. Scrape up any browned bits from the skillet and simmer gently for about 30–60 seconds, just until the sauce comes together. Do not reduce it to a thick syrup.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Lemon White Balsamic and the Herbs de Provence Fused Olive Oil.

• Return the shrimp, asparagus, and any accumulated juices to the skillet. Toss gently off the heat until everything is lightly coated. The shrimp should be opaque and reach 145°F in the thickest portion.

• Serve immediately, finished with fresh parsley and optional lemon zest.

Chef’s Tip

Cook the asparagus before the shrimp so the shrimp never has to sit in a hot skillet waiting for the vegetable to become tender. Once the shrimp goes in, work quickly and cook in batches if necessary. Pull each batch just shy of completely done, then let the brief off-heat toss with the finished sauce bring everything together without overcooking the shrimp.

Flavor Variations

• Pear White Balsamic can replace the Lemon White for a softer fruit profile that pairs especially well with the Herbs de Provence Fused Olive Oil.
• 25 Star White Balsamic can replace the Lemon White for a clean, classic version that lets the savory Artichoke & Garlic Olive Oil take more of the lead.
• Tuscan Herb Fused Olive Oil can replace the Herbs de Provence finish for a more Italian-inspired herb profile while keeping the Lemon White Balsamic bright and fresh.
• Add halved cherry tomatoes during the final minute of cooking the asparagus for a juicy, colorful variation.

Pairings

Serve over rice, quinoa, couscous, or pasta, or pair with crusty bread to catch the light lemon-balsamic pan sauce. A simple green salad or roasted potatoes also works well for a more substantial dinner.

Recipe Notes

Shrimp cook much faster than asparagus, which is why the vegetable is cooked first and removed from the skillet before the shrimp are seared. This keeps both ingredients at their best instead of forcing one to wait for the other.

Use a skillet large enough to keep the shrimp in a single layer. If they are crowded, the moisture they release will lower the pan temperature and cause them to steam rather than develop light browning.

The Lemon White Balsamic is divided between the warm pan sauce and an off-heat finish. The first addition combines with the garlic and browned bits, while the final tablespoon restores fresh lemon-balsamic character.

Herbs de Provence Fused Olive Oil is also added off the heat so its herb aromatics stay more distinct. The finished sauce should lightly coat the shrimp and asparagus rather than become thick or syrupy.

Bring This Recipe to Life

Lemon White Balsamic

Artichoke & Garlic Flavored Extra Virgin Olive Oil

Herbs de Provence Fused Olive Oil

Pear White Balsamic

25 Star White Balsamic

Tuscan Herb Fused Olive Oil