Description
A simple yet elegant dish of juicy shrimp and crisp asparagus sautéed in a rich garlic butter sauce, finished with lemon and herbs.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp lemon juice (plus lemon wedges for serving)
- Salt and pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Trim asparagus and cut into 2-inch pieces. Peel and devein shrimp if needed, and mince garlic.
- Heat olive oil in a large skillet over medium-high heat. Sauté asparagus for 3–4 minutes until just tender and bright green. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet, then stir in garlic and cook for about 30 seconds until fragrant (do not brown).
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook for 1–2 minutes per side until pink and opaque.
- Return asparagus to the pan, toss to combine, and finish with a squeeze of lemon juice.
- Garnish with chopped parsley and serve immediately with lemon wedges.
Notes
- Serve over rice, pasta, or with crusty bread to soak up the sauce.
- To make ahead, cook shrimp and asparagus separately and combine when reheating.
- Use broccolini or green beans if asparagus isn’t available.
