Hot Garlicky Shrimp with Asparagus & Lemon

By á-168951

Ingredients

• Serving: 3
• 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

Preparation

Step 1

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 into strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs juice

Put in a 12-inch skillet (not nonstick) over medium-high heat or 1 1/2 minutes. Add 2 Tbs of the oil and once its 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.