Hot Garlic Shrimp Asparagus Recipes

Steps:

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Steps:

• Preheat oven to 400f degrees.
• Place bread slices in a single layer on a baking sheet, bake at 400f degrees for 6 minutes or until toasted.
• While bread toasts, heat oil in a large nonstick frypan over medium heat.
• Add asparagus, garlic,salt, and peppers, cook for 2 minutes, stirring frequently.
• Add shrimp and cook for 4 minutes, stirring frequently.
• Stir in wine and juice, bring to a boil.
• Remove from heat, serve with bread slices.

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add asparagus, garlic, salt, and peppers; cook for 2 minutes, stirring frequently. Add shrimp, and cook for 4 minutes, stirring frequently. Stir in chicken stock and juice; bring to a boil. Remove from heat; serve with rice

Steps:

• sprinckle shrimp with scabt 1/4 teasp salt and few grinds of pepper zest the lemon and squeeze 1 T juice heat skillet on med high , add 2 T olive oil and once it is shimmering and hot add shrimp after browns for 2 mins, flip over and cook 1.5 mins-- tx to plate and keep warm. shrimp should be a little undercooked reduce heat to med. and add 4 T oil and cook garlic for 30 secs. add asparagus, zest, red pepper flakes and 1/2 teasp salt and cook tossing often-- about 2-3 mins. add chix broth and cover and cook until asp is tender ( 1-2 mins) in small dish whisk cornstarch, with 1 T water and stir into aspar mixture and bring to boil stir in shrimp and reduce heat to low and cook, tossing, until the shrimp is opaque ( 1-2 mins). stir in 1 T lemon juice and then add salt and pepper and additional lemon juice to taste serve over linguini

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
• Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
• Bake in the preheated oven until slightly tender, about 6 minutes.
• Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
• Roast in the preheated oven until shrimp is opaque, about 6 minutes.
• Remove pan from oven and drizzle with lemon juice.