Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30g) unsalted butter
  • 3 cloves garlic, minced
  • 1 medium lemon, juiced and zested
  • Salt and pepper, to taste
  • 1 teaspoon (5g) red pepper flakes (optional)
  • 8 oz (225g) asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon (15ml) olive oil

Instructions:

  1. Peel and devein shrimp; season with salt and pepper.
  2. Trim and cut asparagus.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add asparagus; cook for 3-5 minutes until tender and vibrant.
  5. Push asparagus to one side of the skillet.
  6. Add butter and minced garlic to the open side; sauté until fragrant (about 1 minute).
  7. Add shrimp to the skillet; cook until pink and opaque, about 3-4 minutes.
  8. Stir in lemon juice, zest, and red pepper flakes; toss everything together to combine.
  9. Cook for an additional minute to heat through.
  10. Plate the shrimp and asparagus; drizzle any remaining sauce over the top.