Ingredients
1 pound large shrimp, peeled and deveined
1 pound asparagus spears
4 garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 cup chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon black pepper
Instructions
Preheat skillet on medium-high heat.
Add olive oil and butter, melting together.
Sauté garlic 30 seconds until fragrant.
Add asparagus; cook 3-4 minutes until tender-crisp.
Increase heat to high. Add shrimp and sauté 2-3 minutes per side until pink and opaque.
Stir in lemon juice and parsley; season with salt and pepper.
Cook 1-2 minutes until flavors meld.
Reduce heat to low and simmer 1-2 minutes for thicker sauce.
Notes
Use wild-caught shrimp for best flavor; substitute scallops if desired.
Add 1/4 tsp red pepper flakes for heat.
Store leftovers in airtight containers up to 3 days.
Serve with Cauliflower Rice or Zucchini Noodles for more carbs.
- Prep Time: 10
- Cook Time: 15
- Category: Meals
- Method: Sautéing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 0g
- Sodium: 575mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 150mg