lemon garlic butter shrimp with asparagus

lemon garlic butter shrimp with asparagus



1.5 lbs medium crude shrimp (stripped and deveined, tail-on or tail-off)

2 tbsp margarine

1 tbsp minced garlic

1 tsp italian flavoring

1/4 tsp onion powder

salt and pepper (to taste)

1/4 tsp smoked paprika (or customary)


1 tbsp margarine

1 tbsp olive oil

1 lb asparagus

salt (to taste)


2 tbsp parsley

1/2 lemon (squeezed)


Spot an enormous non-leave skillet with spread over medium warmth. When dissolved, include the shrimp. Season with salt and pepper (to taste). Permit to cook 1-2 minutes on one side.

Include the minced garlic, italian flavoring, onion powder and smoked paprika. Mix to join and flipping the shrimp to cook on the contrary side.
Cook for 1-2 minutes or until the shrimp has turned pink. Move to a plate and spread with foil to keep warm.

Join the spread and olive oil to a similar container. When the margarine has liquefied, include the asparagus. Season with salt (to taste). Permit to cook until the asparagus is fork-delicate. Roughly 4-6 minutes. Time will be subject to how thick the asparagus is.

Add the shrimp back to the container. Crush half of a lemon over the highest point of the shrimp and asparagus. Permit to cook for 1-2 minutes.

Expel from heat, embellish with parsley and serve right away.



Purchase wild got shrimp. Try not to purchase ranch raised. I guarantee you that you are just relinquishing flavor. Focus on the medium to huge estimated shrimp, also. To a greater degree a flavor sway!

When purchasing, focus on the bundling. Purchase shrimp that has just been deveined, shelled and cleaned. Tail-on or tail-off with this formula is totally up to you. I left the tail on for special visualization.

Use as new of fixings as you can. New parsley, newly crushed lemon juice, and newly minced (or squeezed on the off chance that you have a garlic press) garlic. New is in every case best with regards to expanding flavor. Try not to short yourself!