- 1 pound medium shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 tablespoons unsalted butter (or olive oil for a lighter option)
- 4 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- Chopped parsley or cilantro, for garnish