Garlic Butter Shrimp with Asparagus
1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
1 1/2 lbs (700g) asparagus (1 bunch) rinsed and trimmed
3 tablespoons butter
1 tablespoon olive oil
5 clove garlic, minced
1 teaspoon Italian seasoning
2 teaspoons onion powder
Salt and fresh cracked pepper, to taste
1/4 cup (60ml) vegetable stock
1 tablespoon Sriracha (or any hot sauce you like)
Crushed chili pepper flakes, optional
Juice of 1/2 lemon
Fresh chopped parsley or cilantro, for garnish
To prepare the garlic butter shrimp recipe with asparagus: place a large non-stick skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the asparagus and season to taste. Saute the asparagus until crisp-tender, 4-6 minutes. Remove sauteed asparagus from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of butter and add shrimp. Season with salt and pepper, fry shrimp 1-2 minutes on one side.
Add the minced garlic, Italian seasoning, and onion powder to the shrimp. Stir to combine and flip the shrimp to cook on the opposite side. Cook shrimp for 1 minute then add 1/4 cup vegetable stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.
Push the cooked shrimp on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and squeeze half of a lemon over the top of the cooked shrimp and asparagus. Allow reheating for 1-2 minutes. Remove cooked shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve your garlic butter shrimp with asparagus immediately.