Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 bunch of asparagus, trimmed and cut into 2-inch pieces
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • Salt and black pepper, to taste
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Ingredients: Pat the shrimp dry with paper towels and season with salt, black pepper, and red pepper flakes (if using). Set aside.
  2. Cook the Asparagus: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the asparagus and sauté for about 3-4 minutes, until tender but still crisp. Remove the asparagus from the skillet and set aside.
  3. Cook the Shrimp: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes on one side, until they start to turn pink. Flip the shrimp and add the lemon juice and zest. Cook for an additional 2-3 minutes until the shrimp are fully cooked and opaque.
  4. Combine: Return the cooked asparagus to the skillet with the shrimp. Toss everything together to coat in the lemon butter sauce and heat through for about 1 minute.
  5. Serve: Plate the shrimp and asparagus, drizzling any remaining sauce from the skillet over the top. Garnish with freshly chopped parsley and serve immediately.

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Protein: 30g
  • Fat: 20g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g

Enjoy this refreshing and satisfying keto-friendly dish that combines succulent shrimp with crisp asparagus in a zesty lemon butter sauce!