Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 4 tablespoons (60 g) unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) chili flakes (optional)
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste

Instructions:

  1. Prep the ingredients: Peel and devein shrimp, mince garlic, zest and juice the lemon, and trim asparagus.
  2. Cook asparagus: Heat olive oil in a skillet over medium heat, add asparagus, season with salt and pepper, and sauté for about 5 minutes until just tender.
  3. Add garlic and seasoning: Push asparagus to one side, add butter, and sauté minced garlic and chili flakes for 1 minute until fragrant.
  4. Cook shrimp: Add shrimp to the skillet, season with salt and pepper, and cook until they turn pink and opaque, about 3–4 minutes.
  5. Finish with lemon: Pour lemon juice and zest over the shrimp and asparagus, toss to combine, and serve immediately.