# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables
02 - 1 lb asparagus, trimmed and cut into 2-inch pieces
03 - 2 tablespoons fresh parsley, chopped
04 - 1 lemon, cut into wedges
→ Sauce & Seasonings
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - 4 garlic cloves, minced
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Pat shrimp dry with paper towels and season with salt, pepper, and paprika.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add asparagus and a pinch of salt. Sauté until tender-crisp and bright green, about 3 to 4 minutes. Remove and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté minced garlic and red pepper flakes for 30 seconds until fragrant.
04 - Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque, stirring as needed.
05 - Return asparagus to the skillet, add chopped parsley, and toss to heat through for 1 minute. Adjust seasoning to taste.
06 - Serve immediately with lemon wedges and extra parsley garnish.
