This 15 minute Lemon Basil Shrimp and Asparagus is very simple to make, yet surprisingly tasty! Vegan adaptable, this can be made with tofu and is gluten-free. It’s a quick skillet meal that is low in carbs with a huge proportion of veggies- in this case, delicious spring asparagus, which just so happens to go perfectly with light and fruity, Cavit Pinot Grigio. We partnered with Cavit this week to come up with the perfect food and wine pairing, because Friday is national Pinot Grigio Day! This lovely wine is so refreshing and springy, I’ve been truly enjoying it, especially now that the weather is finally warming up.
On the home-front: We’ve settled in nicely into our smaller house. I’m discovering, contrary to an old belief, that it really doesn’t take much to feel peace and contentment with my space. My soul desires very little- sunlight, green and a little piece of sky. I have that all here.
When I was younger, I was always striving. I was incredibly ambitious. Perhaps it was because on some level I felt less-than, or had to prove something, and perhaps having and doing more would make me feel “more”. I had dreams of how my life would be, and didn’t allow myself to be fully and completely happy until these and a whole list of other conditions were met. As I gradually achieved things on my “conditions for happiness” list, I noticed I would just add more and more things to the list. Instead of feeling satisfied or happy for my accomplishments, it was like there was this hunger inside of me that couldn’t ever be satisfied. Nothing was enough. I needed more. I needed to be more. Make more, do more, produce more. Oh ya, and be good.
It wasn’t just “things” on the list. But ideas of who I thought I was, and how my life should be. I see how in doing this, I created an identity, which I let define and ultimately imprison me. While I struggled to maintain this identity, real life unfolded. My three greatest fears, in this order, all came true – I would get a divorce, my mother would die, and I would end up having to take care of my father. All eventually happened, and of course more. And each one felt in their own painful yet beautiful way like the universe ( or perhaps my own soul) was taking a sledge-hammer to the thick wall of identity I built around myself. It was painful ….but thankful, created an opening. And with each opening, the walls began crumbling.
For many years I stood within the broken down fortress of my identity, holes and all, afraid and overwhelmed by all the rubble, hopelessly either trying to patch it back up or clearing it all away, stone by stone. An impossible feat for one lifetime. But a day came, when I realized that I could simply walk out. That I no longer needed it, and could leave if I chose to. So I’ve been exploring …
Lately I’ve begun to feel this incredible peace, like I am just floating down a river, and that it is carrying me. No striving.
I’m worrying less about what is around the bend.
Doors open, and I begin to trust enough to walk through them. Doors close, and I continue on (instead of beating down the door like I would have in the past).
It feels good to trust the flow and timing of the universe. To allow life to unfold in its mysterious and wonderful way. I try to keep my eyes open.
Meals at home, become more and more simple. I try to pick one seasonal fresh thing and build a meal around it using what’s in my pantry or freezer.
In this recipe you can use raw or cooked shrimp, tofu or even chicken. The main focus here is the fresh spring asparagus.
This is the time of year to plant fresh potted herbs. Not only will this save you money, it will save you time. Having a nice variety of potted herbs on hand, will save many trips to the store….so convenient!
For example, Thai basil also tastes great here too, but it’s hard to find it. But if you were to buy a plant at a local nursery or farmers market and plant it in a pot, you would always have it on hand.
Set a simple table. Pour yourself a nice glass of wine.
It doesn’t have to be fancy to be special.
Every meal, even simple ones can be a way to celebrate the day!
Lemon Basil Shrimp and Asparagus
15 Minute Lemon Basil Shrimp and Asparagus – a simple low carb meal that can be made with shrimp, or tofu or chicken.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2
- Category: Main
- Method: Stir-Fry
- Cuisine: Mediterranean
- 2 tablespoons olive oil
- 1 shallot- diced
- 4-6 garlic fat cloves- rough chopped
- 10-16 ounces asparagus
- 10-12 ounces shrimp ( raw or cooked) or use pan-seared tofu ( see notes)
- kosher salt and pepper to taste ( start with ½ teaspoon)
- 1 lemon – zest and juice
- 10 basil leaves, cut into ribbons ( or try Thai Basil!)
- chili flakes- optional but delicious
Thaw shrimp in cold water.
Heat oil in an extra large skillet over medium heat. Saute shallot until tender about 2-3 minutes. Add garlic and cook 1-2 minutes until fragrant.
Add asparagus. Stir frequently and season generously with salt and pepper for about 2-3 minutes or longer if extra thick. Add shrimp to the middle of the pan, season with salt and pepper and cook until warmed through or just cooked through.
Squeeze with the juice of one medium lemon, toss, and cover pan for 1-2 minutes until asparagus is tender and vibrant green. Taste, adjust salt and lemon.
Right before serving, stir in the fresh basil ribbons. Divide among two bowls and top with lemon zest and chili flakes. Serve with chop sticks. Enjoy!!!
If making this with pan-seared tofu or chicken, pan-sear it first in olive oil, seasoned with salt and pepper. Set aside, then add to pan after asparagus is cooked.
For extra richness, add a pat of butter at the very end of cooking- for example- I’ll often add this to my husband’s portion, after I take mine out. This way he’s happy with his buttery shrimp and I’m happy with my lighter version.