Our kitchen has discovered the ultimate spring go-to recipe that elevates any dinner—garlic butter shrimp and asparagus. With a splash of Il Fusti Garlic Olive Oil, each bite becomes a perfect blend of savory, garlicky goodness. Make this a spring meal this March and experience the deliciousness for yourself!
Ingredients
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2 tbsp Il Fusti Garlic Olive Oil, divided
- 2 bunches asparagus (about 1 1/2 lb. total), tough ends trimmed
- 1 tsp Kosher salt
- 6 tbsp unsalted butter
- 5 cloves garlic, finely chopped
- 1 tsp onion powder
- Pinch of crushed red pepper flakes
- 1 1/2 lb. medium shrimp, peeled, deveined
- Zest of 1 lemon
- Juice of 1/2 lemon
- Chopped fresh parsley, for serving
Instructions
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In a large skillet over medium-high heat, heat 1 tablespoon of Il Fusti Garlic Olive Oil.
- Add asparagus; season with 1/2 teaspoon salt. Cook, stirring occasionally, until asparagus are tender but still crisp, 8 to 10 minutes. Transfer to a plate.
- In same skillet over medium heat, cook butter, garlic, onion powder, red pepper, and remaining 1 tablespoon oil until butter is melted. Add shrimp; season with 1/2 teaspoon salt.
- Cook until shrimp are pink and cooked through, 1 to 2 minutes per side. Remove from heat and stir in asparagus. Add lemon zest, lemon juice, and parsley and toss to combine.
This recipe was adapted and directly sourced from Morocco-Gold.com
