Garlic Butter Shrimp & Asparagus

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

 

Directions

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. 
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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