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LEMON GARLIC BUTTER SHRIMP WITH ASPARAGUS?? ⠀
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1.5 lbs (700g) medium raw shrimp, peeled and deveined⠀
1.5 (700g) asparagus (1 bunch) rinsed and trimmed⠀
3 tablespoons butter⠀
1 tablespoon olive oil⠀
5 clove garlic, minced⠀
1 teaspoon Italian seasoning⠀
2 teaspoons onion powder⠀
Salt and fresh cracked pepper, to taste⠀
1/4 cup (60ml) vegetable stock⠀
1 tablespoon Sriracha (or any hot sauce you like)⠀
Crushed chili pepper flakes, optional⠀
Juice of 1/2 lemon⠀
Fresh chopped parsley or cilantro, for garnish⠀
DIRECTIONS⠀
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1. Place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute until the asparagus is crisp-tender, 4-6 minutes. Remove from the pan and set aside.⠀
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2. In the same pan, add remaining 2 tablespoons butter and add shrimp. Season with salt and pepper, cook 1-2 minutes on one side.⠀
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3. Add the minced garlic, Italian seasoning, and onion powder. Stir to combine and flip the shrimp to cook on the opposite side.⠀
Cook for 1 minute then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.⠀
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4. Push shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the shrimp and asparagus. Allow reheating for 1-2 minutes. Remove from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve the shrimp and asparagus immediately, enjoy!
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