Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.5 tsp Smoked paprika
  • 1 lb Fresh Asparagus, woody ends trimmed, cut into 2-inch pieces
  • 4 cloves Garlic, minced
  • 1 medium Lemon, half sliced into rounds and half juiced
  • 2 tbsp Fresh Italian parsley, finely chopped
  • 2 tbsp Extra virgin olive oil
  • 3 tbsp Unsalted butter, divided
  • 0.25 tsp Red pepper flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a high-quality sear. In a medium bowl, toss the shrimp with salt, pepper, and smoked paprika until evenly coated.
  2. Set a 12-inch heavy-duty cast iron or stainless steel skillet over medium-high heat. Add 2 tbsp olive oil.
  3. Once the oil shimmers and barely smokes, add the asparagus to the pan. Sauté for approximately 3 minutes until bright green with charred spots. Remove the asparagus from the pan and set aside.
  4. Add 1 tbsp of the butter to the same pan. Arrange the shrimp in a single layer and sear for 2 minutes per side until the edges turn pink and opaque.
  5. Flip the shrimp, then add the minced garlic and red pepper flakes. Cook for 1 minute until the garlic is fragrant but not browned.
  6. Return the asparagus to the pan and add the juice of half a lemon and the lemon slices.
  7. Add the remaining 2 tbsp of butter and the chopped parsley. Stir constantly as the butter melts to emulsify the sauce into a glossy coating. Serve immediately.