- Heat 2 tablespoons of the butter in a large skillet over medium heat. Add minced garlic and stir to cook for 1 minute. Add the shrimp to the skillet and cook for 3 minutes, or until opaque. Remove the shrimp and garlic to a plate. Do not clean skillet.
- Add the rest of the butter and melt. Add the carrots and asparagus in a single layer and cook, stirring occasionally, for 2 to 3 minutes or until tender but still slightly crisp. Scoot the carrots and asparagus to the edges of the pan, then add the peas to the middle of the pan. Cook for one to two minutes, stirring gently, until peas are heated through and tender.
- Add the shrimp back to the pan, stir to toss, then add salt and pepper. Squeeze the juice of one lemon all over the contents of the pan and cook for an additional 30 seconds. Remove from heat. Sprinkle parsley over the top.
- Serve the stir fry immediately over cooked rice, or on its own. Top with Parmesan shavings and squeeze on extra lemon juice if needed!
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