Start by washing and trimming the asparagus, slicing the cremini mushrooms, peeling and deveining the shrimp, and mincing the garlic cloves.

In a large nonstick skillet or wok over medium-high heat, pour in the olive oil.

Toss in the minced garlic, sautéing for about 30 seconds until fragrant. Be cautious not to let it brown!

Add the sliced mushrooms and asparagus into the skillet, stir-frying for 3-5 minutes until the asparagus is bright green and slightly tender.

Next, add the prepared shrimp and continue stir-frying for an additional 2-3 minutes until the shrimp turns pink.

Sprinkle in the soy sauce or tamari, along with black pepper and salt to taste. If desired, introduce the butter during the last minute of cooking for a creamy finish.

Plate the dish immediately, ideally over steamed rice or quinoa, or enjoy it on its own.