Lemon Garlic Butter Shrimp with Asparagus

Heat a large skillet over medium-high heat and melt Unsalted Butter (2 Tbsp).

Season the Medium Raw Peeled Deveined Tail-On Shrimps (2 lb) with Salt (to taste) and Ground Black Pepper (to taste).

Once the butter is melted, cook the shrimp for about 1-2 minutes on each side. The shrimp will look opaque.

Sauté the Garlic (2 cloves), Red Bell Pepper (1), Italian Seasoning (1 tsp), Cayenne Pepper (1 tsp), and Smoked Paprika (as needed) until fragrant. Stir to combine and cook for 1-2 minutes or until the shrimp has cooked through. Take out the shrimp and set aside.

To the same pan over medium heat, add the remaining Unsalted Butter (1 Tbsp) and Olive Oil (1 Tbsp). Once the butter has melted, add the Asparagus (3 cups).

Cook the asparagus until fork-tender and season with Salt (to taste). Approximately 5-6 minutes, but may vary depending on how thick the asparagus is.

Add the shrimp back to the pan. Squeeze half of a Lemon (1/2) over the top of the shrimp and asparagus. Allow it to cook for 1-2 minutes.

Remove from heat. Garnish with Fresh Parsley (2 Tbsp) and Lemon Slices (1/2) before serving.