Garlic Butter Shrimp
Linguine and Pan-Grilled Asparagus
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Ingredients
- 1 (14-oz) pkg frozen popcorn shrimp
- 3 Tbsp minced garlic (see Note)
- ¼ cup butter
- 1 cup chopped flat-leaf parsley, divided
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp freshly ground pepper
- ¼ cup (or more) olive oil
- 1 lemon, halved
Instructions
- Bake shrimp according to package directions.
- Meanwhile, sauté garlic in melted butter in a large skillet over medium heat until fragrant and just beginning to brown. Stir in ½ cup parsley, paprika, sea salt, and pepper. Stir in shrimp; toss and cook 1 minute.
- Toss buttery shrimp with Linguine and Pan-Grilled Asparagus recipe, oil, and ½ cup parsley in a large pasta bowl. Squeeze lemon juice over shrimp and pasta.
Side Dish Ingredients
- 2 (9-oz) pkg refrigerated linguine
- 3 Tbsp olive oil, divided
- 1 cup shredded Parmesan cheese
- 1½ lb asparagus, cut into 2- or 3-inch pieces
Side Dish Instructions
- Cook linguine according to package directions; toss with 2 Tbsp oil in a large bowl. Toss with cheese.
- Cook asparagus in a hot grill pan or large cast-iron skillet over medium-high heat 3 to 4 minutes or until charred all over, turning with tongs. Drizzle with 1 Tbsp oil; season generously with salt and pepper.
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