This one pot Lemon Butter Shrimp and Quinoa is perfect for busy weeknight dinners
One Pot Garlic Shrimp Quinoa
This one pot Lemon Butter Shrimp and Quinoa is perfect for busy weeknight dinners
Equipment
- Skillet
Ingredients
- 2 tablespoons butter or olive oil
- 3 garlic cloves minced
- 1 1/2 cups quinoa
- 2 1/2 cups chicken broth
- 1/2 teaspoon red pepper flakes
- 1 pound peeled shrimp
- 1 bunch asparagus cut into thirds
- 1 lemon, zest and juice
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper
Instructions
- In a large skillet, melt the butter over medium-high heat.
- Add the garlic and cook for 30 seconds.
- Add the quinoa, and chicken broth and bring mixture to a simmer.
- Reduce heat to low, cover and simmer for 15 to 20 minutes.
- Add the shrimp and asparagus, cover and cook for another 3 to 4 minutes or until shrimp is pink and opaque and fully cooked.
- Finish with the lemon zest, lemon juice, parsley, red pepper flakes, salt, and pepper.
- Serve immediately or store in the refrigerator for up to 3 days.
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