Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and sauté until fragrant, about 30 seconds.
- Cook shrimp until pink and opaque, about 2-3 minutes per side.
- Add asparagus and cook until tender, about 4-5 minutes.
- Stir in lemon juice and zest, season with salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
- Adjust cooking time based on shrimp size.
- Can substitute other vegetables like cherry tomatoes or zucchini.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250 kcal Kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 165 mg