30 minutes
Savor the delicate balance of nutty almonds and fresh asparagus paired with succulent shrimp in this classic Shrimp Almondine. A squeeze of lemon and a sprinkle of parsley add a bright, fresh finish to this elegant yet easy dish, perfect for a weeknight dinner or special occasion.
Shrimp, peeled and deveined
0 oz
Unsalted Butter, divided in half
tablespoons
cups
Asparagus, trimmed and cut into 2-inch pieces
cups
tablespoons
Lemon Juice, freshly squeezed
to taste
Flat Leaf Parsley, chopped
cups
Black Pepper, freshly ground
to taste
1. Toast Almonds
In a large skillet over medium heat, add half of the unsalted butter, and heat until melted and foamy. Stir in the sliced almonds and cook, stirring frequently, until they are just starting to brown. This will take about 2-3 minutes. you want to leave room for them to toast longer as you add the remaining ingredients, so leave them lightly toasted here.
2. Cook Vegetables
Add the asparagus to the pan with a pinch of salt and cook for 1-2 minutes or until half cooked.
3. Cook Shrimp
Season the shrimp with salt and add the shrimp to the skillet. Saute until they are pink and about 50% cooked, approximately 1-2 minutes.
4. Deglaze
Pour in the white wine, and reduce the wine by about 80%. This step concentrates the flavors and creates a base for the sauce.
5. Finishing Ingredients
Once the shrimp and asparagus are cooked, and there is very little liquid in the pan, remove the pan from the heat and stir in the butter and then the chopped parsley. Taste and adjust the seasoning, with salt, pepper and lemon juice to taste.
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