Ingredients:

  • 450 g Large Shrimp, peeled and deveined
  • 450 g Fresh Asparagus, woody ends trimmed
  • 30 ml Extra-virgin olive oil
  • 2.5 g Kosher salt
  • 2.5 g Cracked black pepper
  • 45 g Unsalted butter, cut into small cubes
  • 4 cloves Garlic, minced
  • 5 g Red pepper flakes
  • 1 Large Lemon, zested and juiced
  • 30 g Fresh parsley, finely chopped

Instructions:

  1. Prep the greens. Trim 450 g of asparagus by removing the bottom 3 cm of woody stems. Slice the remaining spears into 5 cm pieces on a diagonal.
  2. Dry the protein. Pat 450 g of shrimp with paper towels until completely dry. Season with 2.5 g salt and 2.5 g cracked black pepper.
  3. Heat the pan. Add 30 ml of olive oil to a large skillet over medium high heat. Wait 2 minutes until the oil ripples and a faint wisp of smoke appears.
  4. Sauté the vegetables. Toss the asparagus into the pan. Cook for 4 minutes, tossing occasionally until they turn bright green and show slight charred spots.
  5. Create a clearing. Push the asparagus to the outer edges of the pan. Add the shrimp in a single layer in the center.
  6. The first sear. Let the shrimp sit undisturbed for 2 minutes until the bottoms turn pink and opaque.
  7. Add the aromatics. Flip the shrimp and immediately toss in 4 cloves of minced garlic and 5 g of red pepper flakes. Cook for 60 seconds until the garlic smells fragrant but remains pale.
  8. The butter finish. Drop in 45 g of cubed butter and the lemon juice. Stir rapidly for 1 minute until the butter melts into a silky, bubbling sauce.
  9. The final touch. Remove from heat. Fold in the lemon zest and 30 g of finely chopped fresh parsley.
  10. Serve immediately. Transfer to warm plates or bowls to prevent the residual heat from overcooking the seafood.