1 lb large shrimp, peeled and deveined (tails on optional) – pat dry for a crisp sear; thaw completely if frozen

1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces – uniform pieces help them cook evenly

3 garlic cloves, minced – fresh garlic gives the best aroma; swap with 1/2 tsp garlic powder if needed (add later)

2 tablespoons olive oil (or 1 tablespoon butter + 1 tablespoon olive oil) – butter adds richness; oil handles high heat

1/4 cup dry white wine or chicken broth – wine adds depth; broth keeps it non-alcoholic

1 tablespoon lemon juice plus zest – brightens the sauce and keeps flavors lively

1/4 teaspoon red pepper flakes (optional) – adjust to your heat preference

Salt and freshly ground black pepper to taste – season in layers for the best flavor

2 tablespoons chopped fresh parsley – adds color and fresh aroma; dill or basil are nice swaps

Lemon wedges for serving – extra brightness at the finish