Garlic Butter Shrimp with Lemon Asparagus and Quinoa

Rinse 3/4 cup quinoa under cold water. In a medium saucepan, combine quinoa with 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, peel and devein 12 oz shrimp if not already prepared. Pat dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Trim the woody ends from the asparagus bunch and cut into 2-inch pieces. Mince 4 garlic cloves and finely dice 1 shallot.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4-5 minutes until bright green and slightly tender. Add 1 tsp lemon zest and season with 1/4 tsp salt and 1/4 tsp black pepper. Transfer to a plate and cover to keep warm.

In the same skillet, heat the remaining 1 tbsp olive oil. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate.

Reduce heat to medium and add 1 tbsp butter to the skillet. Add the diced shallot and cook for 2 minutes until softened. Add the minced garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.

Pour in 2 tbsp white wine and 1 tbsp lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute to reduce slightly.

Add the remaining 2 tbsp butter to the skillet, stirring until melted. Return the shrimp to the pan and toss to coat in the garlic butter sauce. Cook for 1 minute to warm through.

Fluff the cooked quinoa with a fork and divide between two plates. Arrange the lemon asparagus next to the quinoa.

Top with the garlic butter shrimp and drizzle any remaining sauce over the dish. Sprinkle with 2 tbsp chopped fresh parsley and serve with the remaining 1 tbsp lemon juice drizzled over the top.