Community Pick

Garlic Shrimp With Asparagus and Lemon

“This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.”
READY IN:
30mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Place shrimp on paper towels and dry very well.
  2. Sprinkle shrimp with a bit of the pepper.
  3. Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
  4. Cut lemon in half and juice it into a small dish, removing seeds.
  5. Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
  6. Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
  7. Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
  8. Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
  9. Reduce heat to medium-low and add garlic, stirring for 30 seconds.
  10. Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
  11. Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
  12. Stir cornstarch with 1 Tbsp water and stir into the pan.
  13. Add shrimp back to the pan and cook another 1-2 minutes until done.
  14. Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

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