shrimp and asparagus in lemon-wine reduction sauce

How To Make shrimp and asparagus in lemon-wine reduction sauce

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  1

  Break woody ends off asparagus and slice diagonally into 1-inch pieces. Peel shrimp if necessary. Assemble all your ingredients because this goes fast once started.
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  2

  Melt 2 tablespoons of the butter in 10-inch non-stick skillet. Sauté onion till clear. Add bell pepper and asparagus and sauté until asparagus is almost done.
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  3

  Add frozen shrimp, cover skillet, and steam until shrimp is cooked through, about 3-4 minutes. Remove to plate, cover with foil, and keep warm. (200°F oven works well.)
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  4

  Melt remaining butter in same skillet. Stir in chicken broth and wine. Bring to a slow boil and reduce by half (about 5 minutes). Stir in lemon juice and zest, and add salt and pepper to taste.
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  5

  Return the shrimp and asparagus to the skillet and heat through. Serve over pasta or rice. You may use uncooked fresh or frozen shrimp if desired, just make sure to steam it until it turns pink.
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