Lemon Butter Shrimp & Asparagus Recipes

that is the sort of recipe I live for. Why? as it’s clean to make, takes minimum attempt, and is a hot meal on my dinner desk in 15 mins. I had a few asparagus that wished cooked, however i've a feeling this dish might taste amazing with a facet of pasta or, in case you’re trying to hold this meal low carb with noodles The freshly squeezed lemon juice compliments the flavor of both the shrimp and the asparagus very well.

Lemon Butter Shrimp & Asparagus Recipes

It offers this already tasty dish a refreshing and light enhance for your flavor buds. the usage of jarred minced garlic occurs regularly due to the fact my life gets to be too busy and a bit tiresome to be standing within the kitchen manually mincing garlic cloves. 

It’s tedious is it not to say it receives sticky and your fingers, in addition to the reducing board, scent like garlic. no longer that I thoughts that. It’s more of the sticky factor for me. And hello, I feel like i am doing my fingertips a provider in saving them from getting snipped! Mincing little cloves of garlic is not for the faint at coronary heart. Or, in my case, the klutzy humans. I maintain the bandaids available.

Ingredients:

Shrimp:

• 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 tsp italian seasoning
• 1/4 tsp onion powder
• salt and pepper (to taste)
• 1/4 tsp smoked paprika (or regular)

Asparagus:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb asparagus
• salt (to taste)

Garnishment:

• 2 tbsp parsley
• 1/2 lemon (juiced)

Instructions:

1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
6. Remove from heat, garnish with parsley and serve immediately.