Garlic Butter Shrimp and Asparagus Skillet

• 1 lb shrimp, peeled and deveined
• 1 lb asparagus, trimmed
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Salt, to taste
• Black pepper, to taste
• Juice of 1/2 lemon
• 2 tbsp chopped parsley
• 1/4 cup chicken or vegetable broth

Steps

1. 1 Heat a large skillet over medium-high heat.
2. 2 Add 2 tbsp of butter and let it melt.
3. 3 Add shrimp in a single layer and cook for 2 minutes per side until pink.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, add remaining butter and asparagus, sauté for 5 minutes.
6. 6 Add minced garlic and red pepper flakes, cook for 1 minute.
7. 7 Return shrimp to the skillet, add lemon juice and broth.
8. 8 Season with salt and pepper, toss to coat.
9. 9 Garnish with parsley and serve immediately.

Equipment

• Large skillet
• Tongs or spatula

Variations

• Add a splash of white wine to the skillet for extra depth.
• Incorporate sun-dried tomatoes for a tangy twist.

Substitutions

• Substitute shrimp with scallops for a richer texture.
• Use olive oil instead of butter for a dairy-free option.

Pairings

• Crusty bread
• Lemon wedges
• A simple green salad

Nutrition

Tips

• For extra flavor, marinate shrimp in a bit of garlic and olive oil for 15 minutes before cooking.
• Ensure shrimp are cooked through but not rubbery – they should be opaque and firm.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of garlic bread or over a bed of linguine.
• Pairs beautifully with a crisp white wine.

FAQ