1 pound large 16-18 shrimp, peeled and deveined
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons butter
1 tablespoon olive oil
1 pound asparagus, stems trimmed
1 teaspoon dried basil
1 tablespoon garlic, minced
1 lemon, juiced
1 teaspoon lemon zest
1 teaspoon parsley, freshly chopped
1/4 cup grated Parmesan cheese
After deveining and peeling the shrimp, pat them completely dry with paper towels. Season with half of the salt and pepper the shrimp and set aside. You can remove the tails if you wish.
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted, add the shrimp to one side of the skillet and the asparagus to another. Sprinkle with the remaining salt and pepper and the dried basil.
Cover, and cook for 5 to 7 minutes or until the asparagus is bright green and just tender and the shrimp is opaque. You can gently stir or toss the shrimp and asparagus as it cooks so they cook evenly.
Add the garlic, lemon juice, lemon zest, and parsley. Toss and continue cooking for another minute.
Sprinkle with the Parmesan cheese and serve immediately.
– The Spruce Eats, Leah Maroney