Shrimp and Asparagus Sauté



  • 2 Tbsp olive oil
  • ¼ cup scallions, diced
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh rosemary
  • 1 bunch white (or green) asparagus, trimmed & cut into 1-inch pieces
  • 2 lbs shrimp, shelled and deveined
  • 2 Tbsp lemon juice
  • ¼ tsp pink salt
  • ¼ tsp black pepper


  • Heat olive oil in a large skillet over medium-high heat. 
  • Add scallions, thyme, rosemary, and asparagus.
  • Sauté, continually stirring until asparagus is slightly softened.
  • Stir in shrimp, cover, and reduce heat to medium, stirring occasionally until shrimp is opaque and asparagus is tender.
  • Drizzle with lemon juice and season with pink salt and pepper.


Optional: Add red pepper flakes for added flavor, top with fresh pico de gallo.