Garlic Butter Shrimp and Asparagus Rice Bowls

Wash the fresh asparagus, trim off the woody bottom ends, and chop the spears into 1-inch pieces.

Peel and finely mince the 4 garlic cloves.

Pat the 1 lb of raw shrimp completely dry with paper towels. Season the shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano.

Cut the lemon in half. Cut one half into wedges for serving, and reserve the other half for juicing.

Heat 1 TBSP olive oil and 1 TBSP unsalted butter in a large skillet over medium-high heat. Add the chopped asparagus and sauté for 3 to 4 minutes until tender-crisp and bright green. Transfer the asparagus to a plate and set aside.

In the same skillet, add the remaining 1 TBSP olive oil and another 1 TBSP unsalted butter. Add the seasoned shrimp in a single, flat layer. Pan-sear without moving for 2 minutes until a light golden crust forms on the bottom.

Flip the shrimp over, add the minced garlic, and cook for 1 to 2 minutes more until the shrimp are pink and completely opaque.

Return the cooked asparagus to the skillet. Add the final 1 TBSP unsalted butter and squeeze the juice from the lemon half (about 1 TBSP) directly into the pan. Toss everything together for 1 minute until the butter melts and coats the shrimp and asparagus in a glossy sauce. Remove from the heat.

While finishing the shrimp, microwave the 2 pouches of unheated jasmine rice according to the package instructions (typically 90 seconds per pouch).

Divide the warm jasmine rice among three serving bowls. Top each bowl with a generous portion of garlic butter shrimp and asparagus, drizzle the remaining pan sauce over the top, and serve with the reserved lemon wedges.