Lemon Garlic Shrimp with Asparagus
- 5 days ago
- 1 min read
Ingredients
· 1 pound large raw shrimp, peeled and deveined with tails on
· 1 bunch fresh asparagus spears, trimmed of woody ends
· 3 tablespoons rich extra virgin olive oil
· 4 cloves aromatic garlic, minced
· 1 juicy lemon, zested and juiced
· 2 tablespoons cold unsalted butter, cubed
· 1 teaspoon coarse kosher salt
· ½ teaspoon freshly cracked black pepper
· 2 tablespoons chopped fresh parsley leaves
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with kosher salt and freshly cracked black pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add asparagus spears to the hot oil and cook for 4-5 minutes until bright green and crisp-tender.
5. Transfer asparagus to a plate, keeping the skillet on the heat.
6. Add remaining 1 tablespoon of olive oil to the skillet and immediately add shrimp in a single layer.
7. Cook shrimp for 2 minutes until bottoms turn pink and opaque.
8. Flip each shrimp and cook for 1 more minute until just cooked through.
9. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
10. Return asparagus to the skillet and toss to combine with shrimp and garlic.
11. Pour fresh lemon juice and sprinkle lemon zest over the shrimp and asparagus mixture.
12. Remove skillet from heat and add cold butter cubes, swirling until melted into a glossy sauce.
13. Sprinkle with fresh parsley and toss everything to coat evenly
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