Lemon Garlic Shrimp and Asparagus
Tender shrimp and crisp asparagus in a bright lemon garlic sauce, ready in 20 minutes for a quick weeknight dinner.
Ingredients
- 1 lb jumbo shrimp shelled and deveined
- 1 bunch asparagus woody ends removed and cut into bite-size chunks
- 4 garlic cloves finely minced
- 1 lemon zested and juiced
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter optional
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red chili flakes optional
- 2 tbsp fresh flat-leaf parsley chopped, for garnish
Instructions
Season Shrimp:
Wash the shrimp under cool running water and blot them dry using paper towels. Dust with salt and black pepper.Prep Asparagus:
Break off the tough ends of the asparagus and slice the stalks into 2-inch lengths.Sauté Garlic:
Warm 1 tablespoon of olive oil in a large skillet set over moderate heat. Stir in the garlic and cook for 1-2 minutes until aromatic.Sear Shrimp:
Turn the heat up to medium-high. Lay the shrimp in the skillet and sear for 2-3 minutes per side until they turn pink and are fully cooked. Transfer the shrimp to a plate and set aside.Cook Asparagus:
Into the same skillet, pour the remaining 1 tablespoon of olive oil. Add the asparagus pieces and sauté for 3-4 minutes until they are tender but still crisp.Combine with Lemon:
Return the cooked shrimp to the skillet along with the asparagus. Squeeze in the lemon juice, add the lemon zest, and drop in the butter if using. Toss everything thoroughly and continue cooking for another 1-2 minutes to combine the flavors.Garnish and Serve:
Sprinkle with fresh parsley and, if desired, a pinch of red pepper flakes. Serve at once.