Ingredients
Equipment
Method
- Begin by washing the asparagus and snapping off the woody ends. Cut the remaining stalks into bite-sized pieces, about 1-2 inches long. Set aside.1 bunch fresh asparagus
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is a crucial step for achieving a good sear and preventing them from steaming. Season the shrimp generously with salt and freshly ground black pepper.1 pound large shrimp, to taste salt and freshly ground black pepper
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the prepared asparagus and sauté for 3-4 minutes, until it’s bright green and tender-crisp. You want it to still have a slight bite. Remove the asparagus from the skillet and set aside.2 tablespoons olive oil, 1 bunch fresh asparagus
- Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet over medium heat. Once the butter is melted and shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds, until fragrant, being careful not to burn the garlic.2 tablespoons olive oil, 4 tablespoons unsalted butter, 4 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and cooked through. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the shrimp from the skillet and set aside with the asparagus.1 pound large shrimp
- Pour the white wine (or broth/water) into the hot skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon – this is where a lot of flavor resides! Let the liquid simmer and reduce slightly for about 1-2 minutes.1/4 cup dry white wine
- Stir in the remaining 2 tablespoons of butter and the fresh lemon juice. Swirl the pan until the butter is melted and creates a light, emulsified sauce. Season with salt and pepper to taste.4 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, to taste salt and freshly ground black pepper
- Return the cooked shrimp and sautéed asparagus to the skillet. Toss everything gently to coat with the lemon garlic sauce. Cook for another minute or two, just until heated through.1 pound large shrimp, 1 bunch fresh asparagus
- Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Immediately serve the Lemon Garlic Shrimp and Asparagus hot.1 tablespoon fresh parsley, to taste salt and freshly ground black pepper
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Gently reheat on the stovetop over low heat, adding a splash of water or extra lemon juice. Microwaving is also an option, stirring frequently to avoid overcooking. Freezing is not recommended.
