NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 lb asparagus

1.5 tbsp olive oil

3 cloves garlic

1 tsp crushed red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and spread the spears in a single layer on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 10-12 minutes until tender but still maintaining a slight snap.

• 5

  While the vegetables roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Pat the shrimp dry and add them to the hot skillet, seasoning with the remaining salt and pepper.

• 7

  Sauté the shrimp for 2 minutes per side until they turn pink and become opaque.

• 8

  Add the minced garlic and crushed red pepper flakes to the skillet, stirring constantly for 60 seconds until fragrant.

• 9

  Remove the skillet from the heat and stir in the fresh lemon juice and lemon zest to coat the shrimp.

• 10

  Arrange the roasted asparagus on a plate and top with the hot chili-garlic shrimp and any remaining pan juices.