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One-Pan Creamy Shrimp and Asparagus with Mushrooms and Herbs

Servings: 5


  • 8 ounces sliced mushrooms
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 lb asparagus, (woody ends removed) chopped
  • 4 tbsp unsalted butter, diced
  • 3/4 cup heavy cream
  • 1 tsp kosher salt, divided
  • 1/4 tsp red pepper flakes, optional
  • 1 tsp red wine vinegar
  • 5 cloves of garlic, chopped
  • Freshly ground black pepper, to taste
  • 3 tbsp fresh basil, chopped
  • 1 tbsp fresh dill, chopped


  • Adjust the oven racks to the third level from the broiler. Heat the broiler to 550 degrees.
  • Place the mushrooms and asparagus into a baking pan. Top with the cream, 1/2 tsp salt and red pepper flakes (optional). Stir to combine. Top with the butter and place into the oven and broil for 4 minutes.
  • Remove the baking dish from the oven and add the vinegar and garlic. Stir to incorporate. Top the vegetables with an even layer of shrimp. Evenly distribute 1/2 tsp salt and freshly ground pepper to taste. Return the baking dish back to the oven and cook for 4 minutes.
  • Stir the shrimp cook for additional 2 to 3 minutes or until the shrimp is cooked all the way through. This time will vary depending upon the size of the shrimp used.
  • Remove from the oven and top with fresh basil and dill. Serve with pasta or rice and a green salad.