Description
Juicy shrimp and crisp asparagus in a zingy lemon-garlic sauce ready in 20 minutes. Skip the restaurant and treat yourself to this mouthwatering one-pan wonder tonight.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 1 lb (450g) fresh asparagus, woody ends trimmed
- 4 tablespoons (60ml) olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Trim asparagus and cut into 2-inch pieces.
- Bring a large pot of salted water to boil. Blanch asparagus for 2 minutes until bright green but still firm. Drain and immediately transfer to ice water. Once cool, drain thoroughly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Transfer to a plate.
- Reduce heat to medium and add remaining 2 tablespoons olive oil to the same skillet. Add minced garlic and red pepper flakes (if using). Cook for 30-60 seconds until fragrant but not browned.
- Add blanched asparagus to the skillet and toss to coat. Cook for about 2 minutes until heated through. Return shrimp to the pan along with any accumulated juices.
- Add lemon zest, lemon juice, and butter. Gently toss until butter melts and creates a light sauce. Season with remaining salt and pepper to taste.
- Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side.