Cook's Note: If you are using frozen peas, add them directly without blanching first.
1 tablespoon of the butter in a medium saute pan over medium-high heat. Once almost brown, add the garlic
and cook 1 minute. Place the shrimp in the pan without moving them and cook quickly, just 10 seconds, and then give them a quick toss and transfer to a bowl.
Melt 1/2 tablespoon of the remaining butter in the same pan over medium-high heat. Stir in the lemon zest and cook until the essential oils
release into the butter
, about 30 seconds. Pour in the brandy
and, tilting the pan away from you, dip into the fire, letting the flame burn the alcohol
off for just a few seconds. Add the white wine and remaining 1/2 tablespoon butter and swirl to emulsify. Stir in the peas and asparagus
and cook just to warm through, 30 seconds. Return the shrimp
to the pan along with the tomatoes
and toss. Remove the pan from the heat and transfer the shrimp and vegetables to serving plates. Season with sea salt
and a squirt of the fresh lemon juice
with the chives
. Place a pancetta crisp
on top, if using. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.