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Ingredients
Scale
- 16 ounces shrimp (raw, peeled and deveined, 16–21 per lb)
- 2–3 tablespoons olive oil
- 1 large shallot, diced
- 4–6 garlic cloves, roughly chopped
- 16 ounces asparagus, woody ends removed, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt and pepper, more to taste
- 1/4 teaspoon red pepper flakes
- 1 lemon, use the zest, plus juice to taste
- 10 basil leaves, cut into ribbons
Instructions
- Place frozen shrimp in a bowl of cold water to thaw, then drain and pat dry. Season with salt and pepper.
- Heat olive oil in an extra-large skillet over medium heat. Sauté shallot and garlic for 2-3 minutes or until fragrant. Add lemon zest and chili flakes, sauté for an additional minute. Add asparagus and season with salt and pepper, stirring until tender-crisp; for thick asparagus, add a splash of water, cover, and steam for a few minutes.
- Scoot asparagus to the sides and add more olive oil to the middle of the pan. Add shrimp, searing each side until cooked through.
- Combine shrimp and asparagus, squeeze lemon juice, and cover for 1-2 minutes until asparagus is vibrant green and shrimp are fully cooked.
- Add basil ribbons and adjust seasoning with salt and lemon juice according to taste.
- Serve in bowls topped with lemon zest and chili flakes, or over rice or creamy polenta.
Notes
Shrimp can be substituted with chicken or tofu for variations.
Adjust the amount of red pepper flakes based on your spice preference.
For added depth of flavor, consider using fresh herbs like parsley or dill.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg