# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
03 - 2 tablespoons fresh parsley, chopped
→ Aromatics & Seasonings
04 - 4 cloves garlic, minced
05 - 1/2 teaspoon crushed red pepper flakes (optional)
06 - Salt and freshly ground black pepper, to taste
→ Fats
07 - 3 tablespoons unsalted butter
08 - 1 tablespoon olive oil
→ Garnish & Finish
09 - 1 tablespoon freshly squeezed lemon juice
10 - Lemon wedges, for serving
# Directions:
01 - Pat shrimp dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add asparagus and sauté for 3 to 4 minutes until bright green and just tender. Remove from skillet and set aside.
03 - Add remaining butter to the skillet. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
04 - Place shrimp in a single layer in the skillet. Cook for 2 minutes on one side, then flip and cook for another 1 to 2 minutes until pink and opaque.
05 - Return asparagus to skillet, pour in lemon juice, and toss for 1 minute to heat through.
06 - Remove from heat, sprinkle with chopped parsley, and serve immediately with lemon wedges.
