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Shrimp & Asparagus in Buttered Wine Sauce


  • 1 pound of shrimp shelled (shells reserved)
  • 1 pound of asparagus, trimmed
  • 1 shallot chopped
  • ⅓ cup of red bell pepper seeded and chopped
  • 1 celery stalk chopped
  • ½ teaspoon dried basil
  • 1 large bay leaf crushed or ground into small pieces
  • 1 teaspoon fresh thyme
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon paprika
  • 1 ½ teaspoons of Worcestershire sauce
  • 2 tablespoons of fresh lemon juice
  • ½ cup dry white wine
  • ½ cup shrimp stock or chicken broth
  • 1 teaspoon kosher or sea salt plus more to taste if needed
  • ½ stick + 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • Kosher salt and pepper to taste


  1. Combine basil, thyme, pepper flakes, bay leaf, and paprika to a small bowl and set to the side.
  2. Season shrimp with kosher salt and pepper about teaspoon each and 1 tablespoon of olive oil. Toss and set to the side.
  3. Slice the asparagus on a sharp diagonal about 1-1 1/2 inch thick, leaving the tips whole. Heat a large skillet on medium heat. Once the skillet is hot, add 3 tablespoons of butter. When butter is melted add asparagus and sprinkle with salt and pepper. Sauté for about 3-4 minutes. Remove and set to the side.
  4. In the same skillet add shrimp and sauté until the shrimp just turns pink, about 4-5 minutes. Remove and set to the side with asparagus.
  5. Add 2 tablespoons of butter to the skillet. Add bell pepper, celery, shallot and sauté until they start to soften, about 4-5 minutes. Stir in seasonings, shrimp broth, and wine . Simmer for about 7-10 minutes.
  6. Add shrimp and asparagus back to sauce, salt and pepper to taste, and heat through, about 5-7 minutes.