Garlic Butter Shrimp, Quinoa and Asparagus
This Garlic Butter Shrimp Quinoa and Asparagus is simple, hearty, fresh, delicious and a nutritious protein-rich meal -packed with flavor and a rich garlic butter sauce! Enjoy this skillet shrimp and quinoa recipe warm for dinner and enjoy the leftovers cold (or warm) the next day!
Servings: 6 servings
Calories: 415kcal
Ingredients
- 1 cup quinoa dry
- 2 lbs asparagus trimmed & cut into 2” pieces
- 2 lbs large shrimp raw & deveined
- 1/2 cup pine nuts optional*
- 3 tbsp butter divided
- 4 large garlic cloves crushed
- 1 tsp himalayan pink salt divided
- Sprouts optional
Instructions
- Cook quinoa as per package instructions, use my how to cook quinoa on stove or Instant Pot quinoa method for perfect results.
- In a ceramic non-stick wok, add pine nuts and toast until golden brown, stirring occasionally. Takes about 4 minutes. Transfer to a bowl.
- Return wok to medium heat and melt 1 tbsp butter. Add half the amount of garlic and stir for 10 seconds. Add asparagus and sprinkle with 1/2 tsp salt; stir and cover. Cook for 5 minutes and transfer to a bowl with pine nuts.
- Return wok to medium-high heat and melt 2 tbsp butter. Add shrimp, sprinkle with 1/2 tsp salt and cook until pink and no grey in sight, stirring occasionally. Turn off the heat, add half the amount of garlic and stir well. Sprinkle with black pepper if desired.
- Add asparagus, pine nuts and quinoa to a wok. Sprinkle with sprouts if using. Stir gently and serve hot.
Notes
- Make Ahead: Quinoa and asparagus can be prepared 1-2 days in advance. Simply reheat the quinoa while you cook the shrimp and serve!
- Store: Refrigerate in an airtight container for up to 3 days. Gently reheat on the stovetop with a splash of water until warm.
- Freeze: I recommend freezing it in an airtight container within 2 hours of cooking the dish. Freeze for 2-3 months.
- Cut recipe in half if making for 2 people.
- *Use other toasted nuts.
Nutrition
Calories: 415kcal | Carbohydrates: 26g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 396mg | Sodium: 573mg | Fiber: 6g | Sugar: 3g