1 bunch asparagus, woody stalks removed and cut into 1 pieces
1 cup cherry tomatoes, halved
1 tsp good quality sea salt
1 tsp fresh cracked black pepper
2 tsp italian herbs seasoning
1 tsp red pepper flakes, optional
1 lemon, cut into thin rounds
1 lb shrimp, peeled and de-veined
In heavy nonstick pan, melt 2 tbsp butter until
foamy on medium high heat.
Add onion to pan and cook, stirring occasionally,
until soft - about 4 minutes.
Add garlic and shallot and cook until fragrant,
about 1 minute.
Add asparagus and cherry tomatoes to pan.
Cook another 4 minutes, until tomatoes cook down
and asparagus is bright green.
Add in shrimp and lemon slices, toss.
Generously season with salt, pepper, herbs.
Add additional 2 tbsp butter.
Continue cooking until shrimp is pink and white
(no longer translucent and grey), about 5 minutes.
Do not overcook shrimp - when shrimp is done,
remove from heat and serve.
Remove lemon slices when serving.
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