Photo by Gina Moore
Serves 4
Asparagus
1 bunch asparagus, trimmed
Olive oil for drizzling
Kosher salt
Fresh ground black pepper
Lemon zest
Grated Parmesan cheese
Shrimp
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4–5 cloves garlic, minced
1 ½ pounds jumbo shrimp or prawns, peeled and deveined
Kosher salt
Fresh ground black pepper
¼ cup dry white wine or clam juice
½ teaspoon crushed red pepper flakes
¼ cup fresh-squeezed lemon juice
¼ cup chopped parsley
Lemon zest
Preheat oven to 425 F. Line a baking sheet with foil and arrange asparagus spears on the pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat all spears. Cook in preheated oven for 12–15 minutes. Remove to a serving dish and garnish with lemon zest and grated Parmesan.
In a large cast-iron skillet over medium heat, heat oil and 2 tablespoons butter. Add garlic and sauté until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and sauté for 1–2 minutes, until just turning pink. Flip, and add wine and pepper flakes. Simmer for 2 minutes, until wine is reduced and shrimp is pink. Stir in the remaining butter, lemon juice, and parsley, then remove from heat. Garnish with lemon zest. Serve with roasted asparagus.