Name: Garlic shrimp with lemon butter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz large raw shrimp (21-25 per pound), peeled and deveined; 1/4 cup jasmine rice; 1/3 cup water; 5 oz asparagus, trimmed and cut into 2-inch pieces; 2 cloves garlic, minced; 1 1/2 tsp salted butter; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low. Cover with a tight lid and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, heat the olive oil in a 12-inch skillet over medium heat. Add the asparagus and a pinch of salt. Sauté for 6 to 8 minutes until tender-crisp and lightly browned. Move the asparagus to a plate.
In the same skillet, melt half the butter over medium-high heat. Pat the shrimp dry and season with 1/4 teaspoon of the salt and the black pepper. Add the shrimp to the pan in a single layer and cook for 2 minutes. Flip the shrimp, add the minced garlic, and cook for 2 minutes more. Done when pink, opaque, and curled into a loose C, 145°F.
Add the remaining butter, lemon juice, and the cooked asparagus back to the skillet. Toss for 1 minute until the butter is melted and everything is coated. Fluff the rice with a fork and mound it on a plate. Spoon the shrimp, asparagus, and sauce over the rice, then scatter the parsley on top.

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Instructions

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