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- 1 pound shrimp, peeled and deveined
Fresh shrimp for best flavor - 1 bunch asparagus, trimmed Should be bright green and tender-crisp
- 3 tablespoons olive oil
- 4 cloves garlic, minced
1 lemon, juiced - Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Method
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and sauté for about 30 seconds until fragrant.
- Add asparagus and cook for about 3-4 minutes until tender-crisp.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes if desired.
- Cook shrimp for about 2-3 minutes on each side until pink and opaque.
- Remove from heat and drizzle with lemon juice.
- Garnish with fresh parsley and serve immediately.
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Serving: 1g
Notes
Best served warm straight from the skillet. Pairs nicely with rice, pasta, or a fresh salad. To store leftovers, cool to room temperature and transfer to an airtight container. Keeps in the refrigerator for up to 2 days.
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