Lemon
Garlic Butter Shrimp with Asparagus – this is a simple, light and solid supper
choice that is cooked in one dish and can be on your table quickly. Rich shrimp
and asparagus enhanced with lemon juice and garlic
This is the sort of formula I live for. Why? Since it's anything but difficult to make, requires insignificant exertion, and is a hot supper on my supper table shortly.
I had some asparagus that required cooked, yet I have an inclination this dish would taste astonishing with a side of pasta or, in case you're hoping to keep this dinner low-carb, with zoodles (zucchini noodles). Possibly spiralized yam "noodles"! Mmmhmmm.
Ingredients:
Shrimp:
- 2 tbsp butter
- 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
- 1/4 tsp smoked paprika (or regular)
- 1 tbsp minced garlic
- 1/4 tsp onion powder
- 1 tsp italian seasoning
- salt and pepper (to taste)
Asparagus:
- 1 tbsp olive oil
- 1 tbsp butter
- salt (to taste)
- 1 lb asparagus
Garnishment:
- 1/2 lemon (juiced)
- 2 tbsp parsley
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.
source: www.withpeanutbutterontop.com
