Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup jasmine rice; 3/4 cup water; 1 tsp salt; 8 oz shrimp, peeled and deveined; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp red pepper flakes; 1 1/2 tbsp extra virgin olive oil; 7 oz asparagus, trimmed and cut into 2-inch pieces; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the jasmine rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the rice rests, heat half of the olive oil in a 12-inch skillet over medium-high heat. Add the asparagus and a pinch of salt. Sauté, stirring often, for 5 to 6 minutes until tender and lightly charred. Remove the asparagus from the skillet and set aside.
Wipe out the skillet and add the remaining olive oil over medium-high heat. Add the shrimp in a single layer and season with the remaining salt and black pepper. Cook for 2 minutes, flip, and cook for 1 minute more until opaque in the center. Done when opaque in the center, 145°F.
Add the minced garlic and red pepper flakes to the skillet with the shrimp. Cook for 1 minute until fragrant. Stir in the lemon juice and lemon zest, tossing to coat the shrimp, and return the asparagus to the pan for 1 minute to warm through.

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Ingredients

Instructions

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