Dijon Shrimp Scampi over Fresh Asparagus
Love shrimp scampi but looking for a low carb option? This recipe is a family favorite and is the perfect Summer dish!
- 1 lb Large Shrimp peeled and deveined
- 3 cloves Garlic minced
- 1 cup Butter
- 1/3 cup Silver Spring Dijon Mustard
- 1/4 cup Fresh Lemon Juice
- 1/4 cup Fresh Parsley chopped fine
- Salt + Pepper to taste
- 1 bunch Fresh Asparagus
- 3 tbsp Water
Melt 1/2 cup of butter with garlic in large pan.
Saute shrimp over medium-high heat approx 3-5 minutes (until they turn pink), flipping half way through.
Remove shrimp, set aside and lower heat to low.
Add dijon mustard, remaining butter, lemon juice and 1/2 of the parsley. Add salt and pepper, to taste. Whisk together.
In a separate pan, add asparagus and water. Cover and cook for approx. 3-4 minutes. You want the asparagus to be crisp, but cooked.
Meanwhile, if you find there are lumps in your dijon sauce, strain it and return sauce and shrimp to the pan. Add most of the remaining parsley, leaving just enough for garnish.
Drain asparagus and plate, topping with shrimp.
Drizzle sauce on top, sprinkle with remaining parsley and serve.