Shrimp Asparagus Lemon. Add 1 1/2 pounds large shrimp (peeled and deveined) and toss to coat. Set aside at room temperature.
Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. To prepare the asparagus fries, place the flour in a bowl. Toss shrimp with the chili powder and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add in white wine, garlic, and lemon zest, then season with salt and pepper. In the same skillet (with juices from shrimp and all) melt the other tablespoon of butter and add garlic and sauté for 1 minute or so, until fragrant. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).
Of the oil and once it’s shimmering hot, add the shrimp in a single layer. Halve another 1 medium lemon crosswise, squeeze the juice over the shrimp and asparagus, and serve. Add in the season and whisk until well combined.
Smooth, buttery risotto joins chopped asparagus and tender shrimp for a wholly satisfying meal. After asparagus has roasted for 7 minutes, move them to one side of the sheet pan and add shrimp to the second half in a single layer. Fresh parsley and a generous helping of parmesan cheese takes this beautifully simple meal to new heights.
Add 1 1/2 pounds large shrimp (peeled and deveined) and toss to coat. Squeeze 2 tablespoons juice from the lemon into the bowl. Divide shrimp and asparagus among foil packs, laying side by side.
Hands down one of my favorite meals, this honey lemon garlic shrimp and asparagus is bursting with flavor but. Thinly slice 1 medium lemon, remove any seeds, and tuck the slices under the shrimp and asparagus. Whisk together 2 teaspoons finely grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 4 cloves minced garlic, and 1/2 teaspoon each salt and freshly ground black pepper in a large bowl.
