Lemon Butter Shrimp & Roasted Asparagus
Ingredients:
1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 pound large shrimp, peeled and deveined
2 tablespoons butter
2 cloves garlic, minced
1/4 cup dry white wine (optional, can substitute with chicken broth)
1/4 cup lemon juice (about 1 large lemon)
2 tablespoons chopped fresh parsley
1 tablespoon lemon zest
Red pepper flakes (optional, to taste)
Instructions:
1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 12-15 minutes, or until tender-crisp and slightly browned.
2. While asparagus is roasting, melt butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Pour in white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Stir in lemon juice, parsley, lemon zest, and red pepper flakes (if using). Simmer for 1-2 minutes, or until sauce slightly thickens.
6. Season with salt and pepper to taste.
7. Serve shrimp and sauce over roasted asparagus.