Garlic Butter Shrimp with Charred Asparagus and Crispy Breadcrumbs
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 4 tablespoonbutter
- 5 clovesgarlic
- ½ cuppanko breadcrumbs
- 1lemon
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Mince 5 cloves garlic.
- 02
Trim the woody ends from 1 pound asparagus and cut into 3-inch pieces.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add asparagus, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until charred and tender. Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil and toast the panko breadcrumbs over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl.
- 03
Melt 2 tablespoons butter in the skillet over medium-high heat. Add the minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 04
Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Do not overcrowd the pan; work in two batches if needed.
- 05
Return asparagus to the skillet. Add remaining 2 tablespoons butter and squeeze juice from the lemon over everything. Toss gently to coat, about 1 minute.
- 06
Divide shrimp and asparagus between plates. Spoon pan sauce over top and finish with a generous handful of crispy breadcrumbs.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a small pinch of smoked paprika with the garlic. A shake of hot sauce drizzled on the plate adds punch without changing the dish.