Garlic Butter Shrimp with Asparagus

Lemon paste Shrimp with Asparagus – most flavor and then simple to throw along, this shrimp dinner could be a winner! flavourous, juicy shrimp aggroup with fork-tender asparagus during this simple one-pan meal.

The shrimp and asparagus get further flavor from a straightforward sauce of juice, butter, herbs and garlic that additionally add very little wetness to the current tremendous dish. Low-carb, gluten-free, Whole30 and paleo friendly! prepared in twenty minutes or less, this shrimp and asparagus cooks in one pan and can build all of your family go crazy! A heavy-duty forged iron frying pan works best for this dish; you'll realize one at sensible room provide stores or order on-line. If you’re feeding an additional hungry cluster, serve with cauliflower rice or wild rice.
INGREDIENTS 
  • 1.5 lbs (700g) medium raw shrimp, peeled and deveined
  • 1.5 (700g) asparagus (1 bunch) rinsed and trimmed
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 5 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • 2 teaspoons onion powder
  • Salt and fresh cracked pepper, to taste
  • 1/4 cup (60ml) vegetable stock
  • 1 tablespoon Sriracha (or any hot sauce you like)
  • Crushed chili pepper flakes, optional
  • Juice of 1/2 lemon
  • Fresh chopped parsley or cilantro, for garnish

DIRECTIONS
  1. Place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute until the asparagus is crisp-tender, 4-6 minutes. Remove from the pan and set aside.
  2. In the same pan, add remaining 2 tablespoons butter and add shrimp. Season with salt and pepper, cook 1-2 minutes on one side.
  3. Add the minced garlic, Italian seasoning, and onion powder. Stir to combine and flip the shrimp to cook on the opposite side.
  4. Cook for 1 minute then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.
  5. Push shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the shrimp and asparagus. Allow reheating for 1-2 minutes. Remove from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve the shrimp and asparagus immediately, enjoy!

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