Easy and quick garlic butter shrimp recipe
Toss the peeled deveined shrimp with the olive oil, salt, chopped garlic, and lemon juice and set aside while you cook the asparagus.
Saute the asparagus spears in the oil and butter for a few minutes until tender, season with salt and pepper, then cover with foil to keep warm and set aside.
Melt the butter for the shrimp in a skillet over a medium heat, then add the shrimp and marinade and cook for about 1-2 two minutes per side until shrimp is pink.
Serve hot, sprinkled with a little chopped fresh parsley and with the asparagus on the side.
Frozen Shrimp - best to use it fully defrosted otherwise too much liquid will be added to the sauce. If you can, choose shrimp that's frozen in water only, avoid those with sodium tripolyphosphate and other preservatives.
Asparagus - this is seasonal, so if you can't find it you could serve it with green beans cooked in a similar way.
Dairy Free option - we have made this with Earth Balance Vegan 'butter' and it worked great, but just be aware that it has salt added. If you can't find it simply use olive oil.
Storage - your garlic butter shrimp will be good to eat for about 3-4 days in the fridge.
Nutrition - assumes 4 servings, most all of the carbs are from asparagus, without asparagus it's 1g carbs/net carbs per serving.
found on www.noshtastic.com