Garlic Butter Shrimp & Asparagus
Similar to our lemon garlic butter shrimp, but with an extra springy vegetable addition, this garlic butter shrimp & asparagus is a weeknight dinner staple.
Yield
4
Time
40 minutes
Ingredients
2 tbsp. extra-virgin olive oil, divided
2 bunches asparagus (about 1 1/2 lb. total), tough ends trimmed
Kosher salt
6 tbsp. unsalted butter
5 cloves garlic, finely chopped
1 tsp. onion powder
Pinch of crushed red pepper flakes
1 1/2 lb. medium shrimp, peeled, deveined
Zest of 1 lemon
Juice of 1/2 lemon
Chopped fresh parsley, for serving
Instructions
Step 1
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add asparagus; season with 1/2 teaspoon salt. Cook, stirring occasionally, until asparagus are tender but still crisp, 8 to 10 minutes. Transfer to a plate.
Step 2
In same skillet over medium heat, cook butter, garlic, onion powder, red pepper, and remaining 1 tablespoon oil until butter is melted. Add shrimp; season with 1/2 teaspoon salt. Cook until shrimp are pink and cooked through, 1 to 2 minutes per side. Remove from heat and stir in asparagus. Add lemon zest, lemon juice, and parsley and toss to combine.
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