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Garlic Butter Shrimp with Pan Roasted Asparagus and Tomatoes



  •  1 cup of Lactose Free Challenge Butter, used throughout recipe

  • 1 pound of peeled and deveined large shrimp

  • 1 teaspoon of salt, divided

  • 1 pound of trimmed asparagus, cut into bite size pieces

  • 1 pound of cherry or grape tomatoes, cut in half

  • 4 cloves of crushed garlic

  • ¼ cup of diced shallots

  • ½ cup of chicken stock

  • 1/8 cup of fresh lemon juice

  • 1 cup of dry white (can substitute with additional chicken stock)

  • ¼ teaspoon of dry red pepper flakes

  • 2 teaspoons of fresh diced oregano (or 1 teaspoon of dry)

  • 1/8 cup of fresh parsley

  • 8 slices of fresh Italian bread, cooked pasta or rice



  1. Add two tablespoons of butter in a large skillet over medium high heat. Add asparagus and cook until asparagus for about 4 minutes or until tender. Season with ½ teaspoon of salt. Remove from pan.

  2. To the same pan, add shrimp and additional butter if needed. Cook until shrimp are halfway cooked through, about 2-3 minutes. Toss in tomatoes and season with the remaining salt.  Cook until shrimp are opaque, about another 2 minutes, be careful not to overcook! Remove shrimp and tomatoes from skillet.

  3. Add shallots along with 2 more tablespoons of butter to skillet. Cook until shallots are softened, then stir in garlic. Add chicken stock, wine and red pepper flakes. Cook until sauce is reduced by half. Turn off heat, and stir in the remaining butter until sauce has thickened.

  4. Add the cooked shrimp and vegetables to sauce along with the oregano.

  5. To serve place in bowl, sprinkle with fresh parsley and serve with warm bread. This dish can also be served over cooked pasta or rice for a quick and elegant dinner!

Serves four



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