Garlic Butter Shrimp

  Garlic Butter Shrimp & Asparagus

      Serves: 6

      1½  lbs extra jumbo shrimp, peeled and deveined

      2 bunches asparagus, rinsed and trimmed

      3 tbsp butter

      1 tbsp olive oil

      5 clove garlic, minced

      1 tsp Italian seasoning

      2 tsp onion powder

      1/4 cup chicken stock

      1 tsp Sriracha

      Juice of 1/2 lemon

      Pinch red pepper flakes

      Fresh parsley, for garnish

      1.   Heat olive oil and 1 tablespoon of butter in a large non-stick skillet over medium heat. Add the asparagus and season with salt and pepper. Sauté until the asparagus is crisp-tender, 4-6 minutes. Remove from the pan and set aside.

      2.   In the same pan, add remaining 2 tablespoons butter and shrimp. Season with salt and pepper, cook 1-2 minutes on one side. It may be necessary to do in two batches so as not to crowd the skillet.

      3.   Add the garlic, Italian seasoning, red pepper flakes, and onion powder to the skillet with all the shrimp. Stir to combine.

      4.   Cook for 1 minute then add chicken stock and Sriracha. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

      5.   Push shrimp to the side of the skillet and add asparagus back to the pan. Toss asparagus to coat with sauce and squeeze half of a lemon over the top of the shrimp and asparagus. Remove from heat, garnish with parsley and lemon slices.

  

      Nutrition: 245 calories; 10g fat; 242mg cholesterol; 686mg sodium; 340mg potassium; 5g carb; 3g fiber; 3g sugar; 32g protein