- 1 pound of shrimp shelled (shells reserved)
- 1 pound of asparagus, trimmed
- 1 shallot chopped
- ⅓ cup of red bell pepper seeded and chopped
- 1 celery stalk chopped
- ½ teaspoon dried basil
- 1 large bay leaf crushed or ground into small pieces
- 1 teaspoon fresh thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon paprika
- 1 ½ teaspoons of Worcestershire sauce
- 2 tablespoons of fresh lemon juice
- ½ cup dry white wine
- ½ cup shrimp stock or chicken broth
- 1 teaspoon kosher or sea salt plus more to taste if needed
- ½ stick + 1 tablespoon of butter
- 1 tablespoon of olive oil
- Kosher salt and pepper to taste
- Combine basil, thyme, pepper flakes, bay leaf, and paprika to a small bowl and set to the side.
- Season shrimp with kosher salt and pepper about teaspoon each and 1 tablespoon of olive oil. Toss and set to the side.
- Slice the asparagus on a sharp diagonal about 1-1 1/2 inch thick, leaving the tips whole. Heat a large skillet on medium heat. Once the skillet is hot, add 3 tablespoons of butter. When butter is melted add asparagus and sprinkle with salt and pepper. Sauté for about 3-4 minutes. Remove and set to the side.
- In the same skillet add shrimp and sauté until the shrimp just turns pink, about 4-5 minutes. Remove and set to the side with asparagus.
- Add 2 tablespoons of butter to the skillet. Add bell pepper, celery, shallot and sauté until they start to soften, about 4-5 minutes. Stir in seasonings, shrimp broth, and wine . Simmer for about 7-10 minutes.
- Add shrimp and asparagus back to sauce, salt and pepper to taste, and heat through, about 5-7 minutes.