Garlic Butter Shrimp with Charred Asparagus and Lemon
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 4 tablespoonbutter
- 5 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonolive oil
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Trim the woody ends from 1 pound asparagus (about 1–2 inches from the bottom).
- 03
Mince 5 cloves garlic.
- 04
Cut 1 lemon in half for juicing.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus in a single layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until the spears are tender and lightly charred on the tips. Transfer to a plate.
- 02
In the same skillet, melt 2 tablespoons butter over medium-high heat. Add shrimp, season with salt, pepper, and red pepper flakes. Cook for 2–3 minutes per side until they turn pink and opaque. Transfer to the plate with asparagus.
- 03
Lower heat to medium. Add remaining 2 tablespoons butter and minced garlic to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- 04
Squeeze the lemon juice into the pan, scraping up any browned bits. Return the shrimp and asparagus to the skillet, toss gently to coat, and cook for 1 minute until everything is heated through.
- 05
Divide between two plates and serve immediately, spooning the pan sauce over the top.
Spice Tips
The red pepper flakes add a gentle warmth. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne. Fresh herbs like parsley or chives stirred in at the end brighten the butter sauce.
This dish comes together in under 20 minutes start to finish. For extra richness, finish with a pinch of fleur de sel and a small handful of fresh parsley. Pairs beautifully with crusty bread to soak up the garlic-lemon butter sauce.