NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1.5 cup Asparagus

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh parsley

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet. Drizzle with olive oil and season with half of the sea salt and black pepper.

• 3

  Toss the asparagus to coat evenly, spread in a single layer, and roast for 10-12 minutes until tender but still vibrant green.

• 4

  While the asparagus is roasting, pat the shrimp completely dry with paper towels and season them with the remaining salt and pepper.

• 5

  Heat a large skillet over medium-high heat and add the ghee, swirling the pan until it is melted and shimmering.

• 6

  Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until they turn pink and opaque.

• 7

  Lower the heat to medium, add the minced garlic and red pepper flakes, and sauté for 1 minute until the garlic is golden and fragrant.

• 8

  Remove the skillet from the heat, stir in the fresh lemon juice and chopped parsley, and toss to coat the shrimp in the sauce.

• 9

  Plate the roasted asparagus and top with the garlic butter shrimp, drizzling any remaining sauce from the pan over the top.