Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (about 21-25 count)
  • 1 pound (450g) asparagus, trimmed
  • 4 tablespoons (57g) unsalted butter, divided
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) Optional
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil

Instructions:

  1. Snap off the woody ends of the asparagus and cut into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium heat. Add asparagus and cook, stirring occasionally, until tender-crisp, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
  3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Be careful not to burn the garlic!
  4. Add the shrimp to the skillet and cook, stirring occasionally, until pink and opaque, about 2-3 minutes per side, depending on size. Don't overcrowd the pan; cook in batches if necessary.
  5. If using, pour in the white wine. Let it simmer for 1 minute to reduce slightly.
  6. Stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Season with salt and pepper to taste.
  7. Add the cooked asparagus back to the skillet. Toss to coat everything in the garlic butter sauce.
  8. Sprinkle with fresh parsley and serve immediately.