Camarones salteados con ajo y limón, servidos con espárragos dorados.
BBy Bee
Servings
2
400 g Large shrimp, peeled and deveined
1 bunch Asparagus, woody ends trimmed
6 clove Garlic cloves, thinly sliced
4 tbsp Extra virgin olive oil
1 piece Lemon
0.5 tsp Dried guindilla or red chili flakes
3 tbsp Fresh flat-leaf parsley, finely chopped
1 tsp Kosher salt
0.5 tsp Black pepper, freshly ground
Calories
509 kcal
Protein
45g
Carbs
14g
Fat
33g
Fiber
4g
Sugar
5g
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Prep
1. Pat the shrimp completely dry with paper towels and season generously with salt and black pepper on both sides. Set aside. Zest the lemon and reserve the zest, then cut the lemon in half for juicing later.
400 g Large shrimp, peeled and deveined,
1 piece Lemon,
1 tsp Kosher salt,
0.5 tsp Black pepper, freshly ground
Sear the Asparagus
2. Heat a large skillet or cast-iron pan over high heat until very hot. Add half the olive oil and once it shimmers, add the asparagus in a single layer. Let them sear undisturbed for 2 minutes, then toss and cook another 2 minutes until bright green with golden char spots. Season with a pinch of salt, remove to a plate, and keep warm.
1 bunch Asparagus, woody ends trimmed,
2 tbsp Extra virgin olive oil,
1 tsp Kosher salt
Cook the Shrimp & Garlic
3. Reduce the heat to medium-high and add the remaining olive oil to the same pan. Add the sliced garlic and dried chili and cook, stirring gently, for about 60 seconds until the garlic is just turning golden at the edges — do not let it brown fully. Immediately add the shrimp in a single layer and cook for 90 seconds per side until pink, opaque, and slightly caramelized. Do not overcrowd; work in batches if needed.
400 g Large shrimp, peeled and deveined,
6 clove Garlic cloves, thinly sliced,
2 tbsp Extra virgin olive oil,
0.5 tsp Dried guindilla or red chili flakes
Finish & Serve
4. Squeeze the juice of the lemon directly over the shrimp in the pan and toss to coat. Scatter the lemon zest and chopped parsley over the top. Arrange the golden asparagus on a serving plate, pile the garlicky shrimp and all the fragrant oil on top, and serve immediately.
