Creamy Shrimp and Asparagus

This creamy shrimp and asparagus takes less than 30 minutes to throw together and tastes so delicious. The dish is ramped up with lemon and smoked paprika for a quick, tasty weeknight dinner.

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Servings:

Calories: 387kcal

Equipment

Wide skillet

Ingredients

2 teaspoons neutral cooking oil
1 yellow onion (peeled and thinly sliced)
1 tablespoon butter
2 cups vegetable or chicken stock
1 tablespoon flour
⅓ cup heavy cream (plus more if desired)
1 pound asparagus spears (halved or cut into thirds)
15 ounce can of cannellini beans (drained and rinsed)
1 pound shrimp
Juice of half a lemon
Salt, pepper, garlic powder, and smoked paprika (to taste)

Instructions

Cook the Onion:

Heat the neutral oil in a skillet over medium heat. Once hot, add the onion and cook for 3-4 minutes or until it begins to soften and just turn golden around the edges.
Melt the butter into the onion. Once frothy, add the stock and bring to a boil.

Make the Slurry:

Remove 1/4 cup of the boiling stock and whisk in 1 tablespoon of flour. Once smooth and incorporated, pour it back into the pot and stir to combine.

Finish the Sauce:

Add the heavy cream, asparagus, and cannellini beans and season all over with salt, pepper, and a few shakes of garlic powder. Bring to a low boil and reduce heat and simmer for 5 minutes. If the sauce seems too thick, add a little water and whisk to incorporate.

Cook the Shrimp:

Pat the shrimp dry and season all over with salt, pepper, and smoked paprika. Add the shrimp the sauce and cook for 4-5 minutes or until they are opaque. Taste and season with salt, pepper, and more smoked paprika. Stir in the lemon juice and cook for 1 minute. Turn off the heat.

To Serve:

Divide the creamy shrimp and asparagus between bowls and serve with lemon wedges, if desired. Enjoy!

Nutrition

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