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Per serving
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- 1
Season the shrimp
Pat 1 lb peeled, deveined extra-large shrimp dry. Toss in a bowl with salt, pepper, red pepper flakes, and onion powder until every piece is coated. Dry shrimp sear instead of steam, so don't skip the paper towel.
- 2
Sear and pull the shrimp
Heat 2 tbsp of the butter in a large skillet over medium. Mince 3 cloves garlic, add it, and cook 30 seconds until fragrant. Add the shrimp and cook 1-2 minutes per side, just until pink and opaque. Don't crowd the pan. Move the shrimp to a bowl right away so it doesn't overcook while the vegetables go.
- 3
Cook mushrooms, then asparagus
Add the last 1 tbsp butter to the same skillet, then 2 cups sliced mushrooms. Cook 5 minutes so they release their water and it evaporates. Trim the woody ends off 1 lb asparagus, cut into 2-inch pieces, add to the pan, and cook a few minutes more until crisp-tender and still bright green.
- 4
Bring it together
Return the shrimp to the skillet and toss just long enough to warm through, a matter of seconds. Chop 1 tbsp parsley, scatter it over, and serve immediately.
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Garlic Shrimp and Asparagus Skillet
Created by: 30MinuteMeals
Ingredients
- 1 lb shrimp
- salt and pepper
- 1/4 tsp red pepper flakes
- 1 tsp onion powder
- 3 tbsp butter
- 3 garlic
- 2 cup mushrooms
- 1 lb asparagus
- 1 tbsp parsley
Instructions
- Season the shrimpPat 1 lb peeled, deveined extra-large shrimp dry. Toss in a bowl with salt, pepper, red pepper flakes, and onion powder until every piece is coated. Dry shrimp sear instead of steam, so don't skip the paper towel.
- Sear and pull the shrimpHeat 2 tbsp of the butter in a large skillet over medium. Mince 3 cloves garlic, add it, and cook 30 seconds until fragrant. Add the shrimp and cook 1-2 minutes per side, just until pink and opaque. Don't crowd the pan. Move the shrimp to a bowl right away so it doesn't overcook while the vegetables go.
- Cook mushrooms, then asparagusAdd the last 1 tbsp butter to the same skillet, then 2 cups sliced mushrooms. Cook 5 minutes so they release their water and it evaporates. Trim the woody ends off 1 lb asparagus, cut into 2-inch pieces, add to the pan, and cook a few minutes more until crisp-tender and still bright green.
- Bring it togetherReturn the shrimp to the skillet and toss just long enough to warm through, a matter of seconds. Chop 1 tbsp parsley, scatter it over, and serve immediately.