Ingredients:
1 pound large shrimp, peeled and deveined
1 pound asparagus, trimmed
3 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 lemon, juiced and zested
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
Instructions:
Heat a large skillet over medium-high heat. Add olive oil and butter to the skillet and stir until melted.
Add minced garlic and sauté for 1 minute until fragrant.
Add shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through. Remove shrimp from the skillet and set aside.
Add asparagus to the skillet and cook for 4-5 minutes until tender-crisp. Remove asparagus from the skillet and set aside.
Add lemon juice and zest to the skillet and stir to combine. Add the cooked shrimp and asparagus back to the skillet and stir to coat with the lemon garlic butter sauce.
Garnish with chopped parsley and serve immediately. Enjoy!
