I had some asparagus that required cooked, yet I have an inclination this dish would taste stunning with a side of pasta or, in case you're hoping to keep this feast low-carb, with zoodles (zucchini noodles). Possibly spiralized sweet potato "noodles"! Mmmhmmm.
The newly pressed lemon juice compliments the kind of both the shrimp and the asparagus great. It gives this officially delicious dish an invigorating and light lift for your taste buds.
Also, hello, I have an inclination that I am doing my fingertips an administration in sparing them from getting clipped! Mincing little cloves of garlic isn't for the swoon on a fundamental level. Or on the other hand, for my situation, the klutzy individuals. I keep the bandaids close by.
- Shrimp:
- 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 tsp italian seasoning
- 1/4 tsp onion powder
- salt and pepper (to taste)
- 1/4 tsp smoked paprika (or regular)
- Asparagus:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb asparagus
- salt (to taste)
- Garnishment:
- 2 tbsp parsley
- 1/2 lemon (juiced)
Instructions:
- Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
- Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
- Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
- Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
- Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
- Remove from heat, garnish with parsley and serve immediately.
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