Lemon Garlic Butter Shrimp with Asparagus
Prawns and Asparagus in a pan are a tasty second course of fish that is prepared easily, quickly and with few ingredients. To be enjoyed as a complete meal, the shrimp and asparagus in a pan are a light dish that becomes perfect for all those who are on a diet and want to contain calories without giving up tasty dishes! Easy and quick to make, the prawns in a pan with asparagus and lemon will conquer you from the first taste!
Ingredients
800g shrimp tails1 bunch of asparagus3 tablespoons butter3 cloves of garlic60 ml of Cognaclemonfresh parsleyextra virgin olive oilsalt and pepper
Procedure
In a large non-stick pan, brown the asparagus with a tablespoon of oil and one of butter for 5-6 minutes, until they are a little softened, but crispy. Set aside. In the same pan add the remaining butter and brown on one side the shrimp deprived of the carapace and intestine. Season with salt and pepper and set aside. Add the garlic cloves cut in half, stir and brown the shrimp on the other side. Add the Cognac and reduce for 1 minute. Arrange the shrimp tails on half of the pan and add the asparagus in the remaining part. Stir to flavor and season with the filtered lemon juice over medium heat for 2 minutes. Withdraw, add the chopped parsley, salt and pepper and serve immediately.
Prawns and Asparagus in a pan are a tasty second course of fish that is prepared easily, quickly and with few ingredients. To be enjoyed as a complete meal, the shrimp and asparagus in a pan are a light dish that becomes perfect for all those who are on a diet and want to contain calories without giving up tasty dishes! Easy and quick to make, the prawns in a pan with asparagus and lemon will conquer you from the first taste!
Ingredients
800g shrimp tails
1 bunch of asparagus
3 tablespoons butter
3 cloves of garlic
60 ml of Cognac
lemon
fresh parsley
extra virgin olive oil
salt and pepper
Procedure
In a large non-stick pan, brown the asparagus with a tablespoon of oil and one of butter for 5-6 minutes, until they are a little softened, but crispy. Set aside. In the same pan add the remaining butter and brown on one side the shrimp deprived of the carapace and intestine. Season with salt and pepper and set aside. Add the garlic cloves cut in half, stir and brown the shrimp on the other side. Add the Cognac and reduce for 1 minute. Arrange the shrimp tails on half of the pan and add the asparagus in the remaining part. Stir to flavor and season with the filtered lemon juice over medium heat for 2 minutes. Withdraw, add the chopped parsley, salt and pepper and serve immediately.
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