Garlic Butter Shrimp with Asparagus Recipe

Ingredients

Before we get to the cooking, let’s gather everything you’ll need. This recipe uses pantry staples and fresh ingredients, keeping it simple yet flavorful.

For the Shrimp and Asparagus:

• Shrimp: 1 pound, peeled and deveined
• Asparagus: 1 bunch, trimmed and cut into bite-sized pieces
• Garlic: 4 cloves, minced
• Butter: 3 tablespoons (unsalted for better control of seasoning)

For the Seasoning:

• Olive Oil: 1 tablespoon
• Salt and Pepper: To taste
• Red Pepper Flakes: A pinch for a touch of heat (optional)
• Lemon Juice: Freshly squeezed, about 1 tablespoon
• Parsley: Fresh, chopped, for garnish

Step-by-Step Instructions

Prepping Your Ingredients

Preparation is key to any quick recipe. Here’s how to get everything ready in no time:

1. Shrimp: Pat the shrimp dry with paper towels. This ensures they sear properly and don’t steam in the pan.
2. Asparagus: Snap off the woody ends and chop the tender spears into bite-sized pieces.
3. Garlic: Mince your garlic finely for that aromatic punch.

Cooking the Shrimp

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Add the shrimp in a single layer and season with salt and pepper. Cook for 2-3 minutes per side until they’re pink and slightly golden. Remove the shrimp and set aside.

Pro Tip: Don’t overcrowd the pan! If you have a lot of shrimp, cook them in batches for the best sear.

Sautéing the Asparagus

1. In the same skillet, add another tablespoon of butter. Toss in the asparagus and cook for 4-5 minutes until tender-crisp.
2. Season with a pinch of salt and, if you like, a sprinkle of red pepper flakes for a subtle kick.

Bringing It All Together

1. Push the asparagus to the side of the skillet and add the remaining tablespoon of butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant.
2. Return the shrimp to the pan and mix everything together.
3. Drizzle with lemon juice and sprinkle with parsley for a fresh finish.