Shrimp and Asparagus with Garlic-Lemon Butter
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 4 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Trim woody ends from 1 pound asparagus and cut into 2-inch pieces.
- 03
Mince 4 cloves garlic and cut 1 lemon in half for juicing.
Method
- 01
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2 to 3 minutes per side until pink and cooked through. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons butter. Add asparagus, season with salt and pepper, and cook 4 to 5 minutes, stirring occasionally, until tender-crisp.
- 03
Add minced garlic and red pepper flakes to the asparagus. Cook 30 seconds until fragrant.
- 04
Return shrimp to the skillet. Squeeze lemon juice over everything and toss to coat. Taste and adjust seasoning. Serve immediately.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of white wine (2 tablespoons) added after the garlic brings acidity and depth. Fresh herbs like parsley or tarragon scattered on top brighten the finish.
Serve over rice, pasta, or crusty bread to soak up the buttery lemon sauce. For a lighter option, serve with a side salad. This comes together in under 20 minutes.