Instructions

• Start by prepping your ingredients. Peel and devein the shrimp, then rinse and pat them dry. Trim the asparagus and cut them into 2-inch pieces. Mince the garlic cloves.
• In a large skillet, heat the olive oil over medium heat. Allow it to warm for about a minute.
• Add the asparagus pieces to the skillet and sauté for about 3-4 minutes, or until they are bright green and tender yet still crisp. Remove the asparagus from the pan and set it aside.
• In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
• Add the shrimp to the skillet with the garlic. Season with salt and pepper, then cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
• Pour in the heavy cream and stir to combine. Add the lemon juice and adjust seasoning to taste. Allow the mixture to simmer for 2-3 minutes until the sauce thickens slightly.
• Return the sautéed asparagus to the skillet and mix everything together gently. Once everything is heated through, remove the pan from the heat. Garnish with freshly chopped parsley before serving.