Ingredients

• 1 1/2 lbs (700g) medium raw shrimp, peeled and deveined
• 1 1/2 lbs (700g) asparagus (1 bunch) rinsed and trimmed
• 3 tablespoons butter
• 1 tablespoon olive oil
• 5 clove garlic, minced
• 1 teaspoon Italian seasoning
• 2 teaspoons onion powder
• Salt and fresh cracked pepper, to taste
• 1/4 cup (60ml) vegetable stock
• 1 tablespoon Sriracha (or any hot sauce you like)
• Crushed chili pepper flakes, optional
• Juice of 1/2 lemon
• Fresh chopped parsley or cilantro, for garnish

Instructions

1. Set a large non-stick skillet over medium heat. Add the olive oil along with 1 tablespoon of butter. Once melted, add the asparagus and season as desired. Cook for 4–6 minutes, stirring occasionally, until just tender but still slightly crisp. Transfer the asparagus to a plate and set aside.
2. In the same skillet, melt the remaining 2 tablespoons of butter. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes on one side.
3. Add the minced garlic, Italian seasoning, and onion powder. Stir everything together, then flip the shrimp and cook for another minute.
4. Pour in the vegetable stock and Sriracha. Let the mixture simmer briefly—about 1 minute—so the sauce reduces slightly, being careful not to overcook the shrimp.
5. Move the shrimp to one side of the pan and return the asparagus to the skillet. Toss the asparagus in the sauce, then squeeze the juice of half a lemon over the entire dish. Allow everything to warm through for 1–2 minutes.
6. Remove from heat and finish with chopped parsley, lemon slices, and chili flakes if using. Serve immediately.