Garlic-Butter Shrimp with Charred Asparagus
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 1 poundfresh asparagus
- 4 tablespoonbutter
- 5 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 5 cloves garlic.
- 02
Cut 1 lemon in half.
Method
- 01
Pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and a pinch of black pepper.
- 02
Trim the woody ends off the asparagus (about 2 inches from the base) and pat dry.
- 03
Heat 2 tablespoons butter in a large skillet or sauté pan over medium-high heat until foaming.
- 04
Add the asparagus in a single layer and let it sit undisturbed for 3 to 4 minutes until the spears begin to char on the bottom. Toss and cook for another 2 to 3 minutes until tender-crisp. Transfer to a plate.
- 05
In the same pan, add the remaining 2 tablespoons butter over medium-high heat.
- 06
Add the shrimp in a single layer and cook for 2 minutes without moving them, then flip and cook for another 1 to 2 minutes until opaque and cooked through.
- 07
Push the shrimp to the side of the pan. Add the minced garlic to the empty space and cook for 30 seconds until fragrant, then stir everything together.
- 08
Return the asparagus to the pan, squeeze juice from the lemon over everything, add red pepper flakes, and toss gently to combine. Taste and adjust salt and pepper as needed. Serve immediately.
Spice Tips
For deeper heat, increase the red pepper flakes to 1/2 teaspoon. A pinch of smoked paprika adds subtle depth. Fresh tarragon or thyme stirred in at the end brings herbaceous brightness.
Serve with crusty bread to soak up the garlicky butter sauce, or over rice. The recipe doubles easily in a larger pan or two skillets.