I had some asparagus that required cooked, yet I have an inclination this dish would taste stunning with a side of pasta or, in case you're hoping to keep this dinner low-carb, with zoodles (zucchini noodles). Possibly spiralized sweet potato "noodles"! Mmmhmmm. 

The naturally crushed lemon juice compliments the kind of both the shrimp and the asparagus great. It gives this effectively delicious dish an invigorating and light lift for your taste buds. 

I as of late found the utilization of a garlic press. My goodness my how I have been passing up a great opportunity. In the event that I am feeling apathetic – I will utilize jolted minced garlic. I'll let it out. 

Utilizing jolted minced garlic happens regularly in light of the fact that my life gets the opportunity to be excessively occupied and somewhat tedious to remain in the kitchen physically mincing garlic cloves. It's repetitive is it not?? Also it gets sticky and your hands, just as the cutting board, smell like garlic. Not that I mind that. It's a greater amount of the sticky angle for me.

Ingredients :
Shrimp :
  • 1.5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt and pepper (to taste)
  • 1/4 tsp smoked paprika (or regular)
  • Asparagus:
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb asparagus
  • salt (to taste)
  • Garnishment:
  • 2 tbsp parsley
  • 1/2 lemon (juiced)

Instructions :
  1. Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
  2. Add the minced garlic, italian seasoning, onion powder and smoked paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
  3. Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
  4. Combine the butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
  5. Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
  6. Remove from heat, garnish with parsley and serve immediately.

Notes :
Tips :
  1. Buy wild caught shrimp. Don't buy farm-raised. I assure you that you are only sacrificing flavor. Aim for the medium to large-sized shrimp, as well. More of a flavor impact!
  2. When buying, pay attention to the packaging. Buy shrimp that has already been deveined, shelled and cleaned. Tail-on or tail-off with this recipe is entirely up to you. I left the tail on for visual effect.
  3. Use as fresh of ingredients as you can. Fresh parsley, freshly squeezed lemon juice, and freshly minced (or pressed if you have a garlic press) garlic. Fresh is always best when it comes to maximizing flavor. Don't short yourself!
source : bit.ly/2M94v96 

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