Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 4 cloves garlic, minced
- 1 lemon (juice and zest)
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Rinse shrimp under cold water, pat dry, and season with salt and pepper.
- Trim asparagus and cut into 2-inch pieces.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 1–2 minutes.
- Increase heat to medium-high, add shrimp, and cook 2–3 minutes per side until pink. Remove and set aside.
- Add remaining olive oil to the skillet, then cook asparagus for 3–4 minutes until tender-crisp.
- Return shrimp to skillet. Add lemon juice, zest, and butter. Toss and cook 1–2 minutes.
- Garnish with parsley and optional red pepper flakes. Serve immediately.
Notes
- Use fresh lemon for best flavor.
- Do not overcook shrimp to keep them tender.
- Serve over rice, pasta, or enjoy as a low-carb meal on its own.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 180 mg