Shrimp and Asparagus with Garlic-Lemon Butter
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 3 tablespoonbutter
- 4 clovesgarlic
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Trim the woody ends from 1 pound asparagus (snap each spear where it naturally breaks) and pat dry.
- 03
Pat shrimp dry with paper towels.
Method
- 01
Bring a large skillet to medium-high heat. Add 1 tablespoon butter and swirl to coat.
- 02
Add asparagus in a single layer. Season with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until bright green and beginning to soften. Transfer to a plate.
- 03
Return skillet to medium-high heat. Add remaining 2 tablespoons butter and minced garlic. Cook for 30 seconds until fragrant.
- 04
Add shrimp in a single layer. Cook for 2 minutes without stirring, then flip and cook for another 2 minutes until pink and firm.
- 05
Return asparagus to the skillet. Squeeze juice from 1 lemon over everything. Add red pepper flakes and toss gently to combine. Cook for 30 seconds.
- 06
Taste and adjust seasoning with salt and pepper. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For brightness, finish with fresh parsley or tarragon. If you like heat, a dash of hot sauce stirred in at the end works well.
Serve over pasta, rice, or with crusty bread to soak up the sauce. Can be made with frozen shrimp; thaw and pat dry before cooking. Store leftovers in an airtight container for up to 2 days.