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Zesty Garlic shrimp with Asparagus
2 - 4 people
00h 15
00h 10
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Ingredients and Method
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3–4 garlic cloves, thinly sliced
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and freshly cracked pepper
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons chopped parsley or basil
Method
- Pat shrimp dry and season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Sear shrimp for 1–2 minutes per side until just pink and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil.
- Add asparagus and sauté for 3–4 minutes until tender-crisp.
- Stir in garlic and chili flakes, cook 30 seconds until fragrant.
- Pour in white wine and simmer 1–2 minutes to reduce slightly.
- Add lemon juice and zest. Return shrimp to the skillet.
- Stir in butter and toss to coat everything in the sauce.
- Serve immediately, garnished with chopped herbs and extra lemon zest if desired.
Products you will need
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