Shrimp In Lemon Butter Sauce

1. 1

   Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.

2. 2

   Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.

3. 3

   Remove from the heat, add seasoning to taste, then set to one side.

4. 4

   Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.

5. 5

   Serve straight away with the warm lemon butter sauce poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.