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Difficulty: Easy
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Total Time: 25
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When to Prep: While You Work
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Yields: 4 servings
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Storage: Refrigerate
What you need
- 1 pound shrimp peeled and deveined 16/20 count size
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon minced garlic
- ¼ cup chopped shallots ¼ -inch dice
- 1 pound asparagus spears 3 cups cut spears
- 1 cup baby tomatoes cut in half
- Lemon wedges for serving
Instructions
- In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
- Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
- Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
- Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
- Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
- Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
- Add the tomatoes and saute for 1 minute.
- Add the shrimp back to the pan, cook until warmed through, 1 minute.
- Season shrimp and asparagus skillet with salt and pepper.
- Serve immediately with lemon wedges.
