Seafood Recipes

Lemon Shrimp and Asparagus

Lobster Rolls


  • 2 pounds fresh asparagus (the thinner the stalks the better)
  • 2 pounds medium to large shrimp peeled, deveined and detailed (seriously why do people leave the tail on shrimp are they just mean?)
  • 3 tablespoons extra virgin olive oil (or just kinda virgin olive oil is fine but it’s pretty rude to ask)
  • ½ tablespoon ground sea salt (table salt is fine but not as fancy)
  • ½ tablespoon ground black pepper
  • 1 large lemon
  • 1 clove garlic (or if you value your time and scent 1 teaspoon from a jar of minced garlic)
  • 1 teaspoon fresh dill weed (you can use the dried stuff…I guess)
  • ½ stick butter


Step 1

Cut asparagus into bite size pieces and blanche it …no not the golden girl…I mean throw it in boiling water for just a couple of minutes until you can just barely poke a fork in it and then throw it in a pot of ice water to halt the cooking process.

Step 2

Peel, devein, and remove the tails from the shrimp

Step 3

Chop up the dill as finely as possible

Step 4

Cut lemon in half and squeeze half of the lemon in a small bowl and save the other half for later

Step 5

 In the small bowl with the lemon juice add, olive oil, dill, salt and pepper.

Step 6

In a very hot non stick or stainless pan melt the butter and then add the shrimp and asparagus

Step 7

Mix them well in the pan and then add the olive oil, dill, lemon juice mixture

Step 8

When the shrimp is done, squeeze the second half of the lemon over the entire dish and serve

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