- Heat oil in large skillet set over medium-high heat. Cook asparagus, tomatoes, garlic, salt, pepper and chili flakes for 2 to 4 minutes or until asparagus is tender-crisp and tomatoes start to blister.
- Stir in shrimp. Cook for 3 to 5 minutes or until shrimp are cooked through and tomatoes start to break down to make a sauce. Stir in lemon juice.
- Remove from heat and stir in parsley. Serve with crusty bread.
Chef’s secret (tip)
Alternatively, serve over linguine.