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  • Servings: 4

Lemon-Herb Shrimp with Marinated Green Asparagus & Artichoke Bruschetta

A bright, saucy shrimp dinner that feels restaurant-worthy but comes together in under 20 minutes. Cara Mia’s Marinated Green Asparagus and Artichoke Bruschetta make this meal flavorful and effortless, perfect for busy weeknights or easy entertaining.

Recipe Tip:

Add butter for richness, swap parsley for basil, use quinoa or rice instead of couscous, and finish with chili flakes for gentle heat.

Ingredients:

  • 1 lb large shrimp, peeled & deveined
  • 2 tablespoons olive oil
  • 1 jar Cara Mia Marinated Green Asparagus, drained
  • ½ cup Cara Mia Artichoke Bruschetta
  • Juice & zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • Kosher salt & freshly cracked black pepper, to taste
  • Cooked couscous or orzo, for serving

Step by Step:

Step 1: Sear the Shrimp

Pat shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high. Sear shrimp until just pink, about 2 minutes per side. Remove from skillet.

Step 2: Warm the Veggies & Sauce

In the same skillet, add the drained asparagus and Artichoke Bruschetta. Stir and cook 2–3 minutes to heat through.

Step 3: Finish with Lemon & Herbs

Return shrimp to the skillet. Add lemon juice, zest, and parsley. Toss everything together until coated.

Step 4: Serve

Spoon shrimp and sauce over couscous or orzo. Garnish with extra parsley and lemon wedges.

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