This is another recipe from Fine Cooking that I love. I've bolded some of the cooking times below because you have to be a bit specific with something like shrimp, otherwise you'll overcook it. There's a lot of prep involved in this one, so it takes a bit of time. Ideal for a Saturday or Sunday night. I've only ever served this with rice (as opposed to the linguine recommended by the original recipe) because I feel like it soaks up the juices better.
1 lb shrimp (21-26/lb) peeled, rinsed & patted dry
>> you can go a bit bigger, but I don't recommend going smaller.
¾ tsp kosher salt
fresh ground black pepper
1 lemon
4 Tbs olive oil
4 medium cloves garlic, minced
1 lb asparagus, tough ends snapped off and cut into 2” lengths
>> if possible, thinner asparagus is ideal because it will be easier to cook all the way through without possibly overcooking the shrimp.
¼ tsp red pepper
>> I usually skip this.
¾ cup chicken broth
>> I use vegetable broth and it works fine.
1 Tbl cornstarch + 1 Tbl water
fresh linguine
>> or rice
- Sprinkle the shrimp with salt and pepper. >> Once the shrimp have been defrosted in water and deveined/deshelled, I usually lay them out flat over some paper towels on a dinner plate and put another layer of paper towel over top. They need to be fairly dry in order to sear properly. Once they're dry and I've removed the top layer of paper towel, I'll salt and HEAVILY pepper the up-facing side. Once the pan is hot and you're ready to go, put the salted/peppered side FACE DOWN and then salt/pepper the upfacing side. Hopefully this logic makes sense.
- Zest and then juice the lemon into separate small bowls and set aside.
- Heat a medium skillet over medium-high heat as 2 tbs of oil and once its shimmering hot, add the shrimp in a single layer (I had to do 2 batches).
- Cook undisturbed until shrimp browns nicely, about 2 mins, then flip and brown the second side. Transfer to a large plate; shrimp should be a bit undercooked. >> cut one open at the thickest part and it should still be a bit transleuscent inside.
- Reduce heat to medium and add remaining oil and garlic, cooking approx 30 seconds until it starts to sizzle steadily. Add asparagus, lemon zest and the red pepper, sprinkle with a bit of salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, about 3 minutes. Add the chicken broth and cover, with lid ajar, and cook until asparagus is just tender, another 1-2 mins. >> NOTE >> if there are parts of the asparagus that are peeking up above the broth, you may want to continue gently stirring so that the asparagus is evenly cooked.
- In small dish combine cornstarch and water, stir into asparagus mixture and bring to a boil, stirring as it thickens.
- Return shrimp to the pan, reduce heat to low and cook, stirring, until the shrimp is opaque throughout.
- Stir in 1 tbs of lemon juice and check taste, adding salt, pepper, and remaining lemon juice as desired. Serve immediately with pasta or rice.
Original recipe/photo.
