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Hot Garlicky Shrimp with Asparagus & Lemon


Serves 3

Shrimp cooks so quickly that it's easy to overcook, but you won't have that problem in this saucy shrimp sauté because the technique preserves the shrimp's tender interior and boosts its delicate flavor. It's important to start with a good sear, which guarantees moist, succulent results.

  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt; more as needed
  • Freshly ground black pepper
  • 1 lemon
  • 6 Tbs. extra-virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 2/3 cup low-salt chicken broth
  • 1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.

Serving Suggestions

Pair with rice, noodles, or a Bright, Herby Orzo.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 29, Fat Calories (g): 250, Saturated Fat (g): 4, Protein (g): 27, Monounsaturated Fat (g): 20, Carbohydrates (mg): 6, Polyunsaturated Fat (mg): 3.5, Sodium (g): 560, Cholesterol (g): 225, Fiber (g): 1,

Photo: Scott Phillips

A bunch of work for a dish that is "eh". Nothing special about it in my opinion.

Pretty good. Here are my tweaks: Substitute clam juice for the chicken stock. Return drained pasta to the pan, and add 1T butter. Add some chopped red bell pepper for color. Cut the EVOO in half. (It will make you feel better about the butter.) Reduce the asparagus from 12 oz to 6 oz.

This was excellent. My husband would prefer a bit more cayenne, but it was just right for me. We served with spiralized zucchini noodles and plan to fix this while the whole family is here for the holidays!

This was excellent. Definitely restaurant quality. I followed the directions exactly and it had a subtle bite but it wasn't in your face. The flavors melded well.

I felt like I was eating something ordered from the Cheesecake Factory. I would definitely eat or make this recipe again. Directions are good. I could see how someone could add a few more vegetables to give variety (IF ONE WANTED TO).

Amazing! We like spicy so I doubled the red pepper flakes. It exceeded my expectations. Delicious.

Easy to make and good flavor.

I made this last night and honestly found it to be a bit bland. I was pumped to try it after reading all the other positive reviews but would have to say that it fell short in my eyes - average at best & not 100% sure that I'd bother to make it again. I know my way around a kitchen and didn't deviate from the recipe so it's not that. It was light, yes, but simply not particularly flavorful. I served it with vermicilli which was a nice enough pairing but I don't think it would have tasted any better had it been served with jasmine rice for example or a fresh linguine. Colour me disappointed. :(

I've made this several times. It is so easy and good that it has a permanent place in my recipe binder. A delicious way to eat a healthy way dinner. Next time I may try it with orzo like one of the other reviewers recommends.

was looking for something new to try and this looked good. It was delicious. I did overcook the asparagus a tad, but was still very good. Will definitely make this again, and agree with other reviewers on trying different veggies!!

I have made this several times. My family loves it. I usually vary the veggies depending on what looks good at the store.

This is just wonderful! Made it for the first time tonight and husband already wants to know when we'll have it again. Next time I'll cut back on the olive oil, but otherwise it was just about perfect.

This is a favorite in our house. As long as you get it all ready ahead of time it goes together fast. Love the lemon and asparagus together. I serve it with orzo and that's all it needs.

This is one of our favourites - I make it often, and I always think of it when we're going to be three adults at the table - the portions are perfect. Definitely too much for 2 and not enough for 4 (but you could adjust). I confess that I use my non-stick frying pan... I've tried a skillet before and I don't know if I'm not timing it right, but part of the yummy browned shrimp bits always get torn off the shrimp, which is not the point. In my non-stick pan they come away, beautifully browned and intact. The sauce is delicious and easy to get the right consistency. I love lemon zest curls but if you liked lemon a little less you might want to go easy on them.


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