|Melt butter in a large pan. Add chopped spring garlic and asparagus and cook on low heat until softened, about 3-5 minutes.
Stir in a cup of white wine and allow to simmer on low as it reduces to a thin sauce. While that’s cooking, pour yourself a glass of the wine and enjoy the aroma.
Add the shrimp and cook until just pink, being careful not to overcook the shrimp.
Serve immediately, as is or over angel hair pasta. Top with sprinkle of parsley. Serve with white wine, if there is any left.