Garlic Butter Shrimp with Lemon Asparagus

Succulent shrimp are sautéed in garlic butter and finished with lemon, then served with tender asparagus for a quick, dinner-party-friendly main. It is bright, rich, and complete enough for a weekend dinner with friends, especially alongside rice, pasta, or crusty bread if desired.

By Julienne

Cook time: 15 minutes

Servings: 6

Ingredients

• 2 g fine salt divided
• 1 g black pepper divided
• 15 ml olive oil
• 28 g unsalted butter divided
• 450 g asparagus trimmed and cut into 5 cm pieces
• 4 cloves garlic cloves minced
• 0.5 g red pepper flakes
• 900 g shrimp, peeled and deveined pat dry
• 28 g unsalted butter divided
• 1 each lemon zested and juiced
• 15 g fresh parsley chopped
• 4 g fine salt divided
• 1 g black pepper divided

Instructions

1. Pat the shrimp dry and season with part of the salt and black pepper. Trim the asparagus if needed and cut it into 5 cm pieces. The shrimp look dry and lightly seasoned, and the asparagus is prepped.
2. Heat the olive oil and 28 g of the butter in a large skillet over medium-high heat. Add the asparagus and cook, stirring often, until bright green and just tender, 4 to 5 minutes. The asparagus is crisp-tender with some light browning.
3. Add the garlic and red pepper flakes, if using, and cook for 20 to 30 seconds until fragrant, then push the asparagus to the edges of the pan. The garlic smells fragrant but has not browned.
4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink, opaque, and just firm. Stir in the remaining butter, lemon zest, lemon juice, parsley, and the remaining salt and black pepper. The shrimp are opaque through the center and the sauce looks glossy and lightly emulsified.
5. Taste and adjust seasoning if needed, then serve immediately while hot. The dish is hot, fragrant, and the shrimp are tender rather than rubbery.