Ingredients
Equipment
Method
- Begin by washing your asparagus. Trim off the tough, woody ends. You can do this by holding a spear near the bottom and gently bending it; it will naturally snap where the woody part ends. Cut the remaining tender stalks into 1-2 inch pieces. Set aside.1 pound large shrimp
- Heat the olive oil in a large skillet or pan over medium-high heat. Pat the shrimp dry with paper towels to ensure they sear nicely. Season the shrimp generously with salt and freshly ground black pepper. Add the shrimp to the hot skillet in a single layer. Cook for 1-2 minutes per side, just until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary. Once cooked, remove the shrimp from the skillet and set them aside on a plate.1 pound large shrimp
- Reduce the heat to medium. Add the minced garlic and red pepper flakes (if using) to the same skillet. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter.1 pound large shrimp
- Pour in the white wine or chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 1 minute to allow some of the liquid to reduce slightly.1 pound large shrimp
- Add the prepared asparagus pieces to the skillet. Stir to coat them in the garlic-infused liquid. Cook for 3-5 minutes, stirring occasionally, until the asparagus is tender-crisp. You want it to be bright green and slightly firm, not mushy.1 pound large shrimp
- Stir in the fresh lemon juice and butter. Continue to stir until the butter has melted and the sauce has slightly thickened. Season the sauce with salt and freshly ground black pepper to taste.1 pound large shrimp
- Return the cooked shrimp to the skillet with the asparagus and sauce. Toss gently to coat the shrimp evenly and allow them to warm through for about 1 minute. Stir in the chopped fresh parsley for a burst of freshness.1 pound large shrimp
- Serve immediately, ensuring each portion has plenty of shrimp, asparagus, and the delicious lemon garlic sauce.
Notes
Let the dish cool completely before storing in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop in a skillet over low to medium heat, adding a splash of water or broth if dry. Freezing not recommended for optimal texture, but possible for up to 2-3 months.