Sheet Pan dinners are a quick way to cook a full meal on one easy-to-clean pan. This shrimp and asparagus meal can be on the table in under 30 minutes.
Line your baking pan with foil for an even easier clean-up.
RECIPE:
Garlic Lemon Shrimp and Asparagus
Asparagus:
1 lb asparagus, ends trimmed
1 Tbs olive oil
2 cloves garlic, minced
¼ tsp sea salt
1/8 tsp black pepper
Shrimp:
2 lb shrimp, peeled and deveined (remove tails, if desired)
1 Tbs olive oil
4 cloves garlic, minced
3 Tbs chopped fresh parsley
½ tsp sea salt
¼ tsp lemon pepper
¼ tsp paprika
1/8 tsp black pepper
1/8 tsp crushed red peppers
3 Tbs butter
1 lemon, juiced
Preheat oven to 400°F. Line a large baking sheet with foil.
Mix all of the Asparagus ingredients in a Ziploc bag. Set aside. Mix all of the Shrimp ingredients, except for butter and lemon juice, in a separate Ziploc bag. Set aside.
Place asparagus mixture in a single layer on one side of the baking sheet. Roast for 5 minutes. Asparagus should not be completely cooked yet. Remove pan from oven, but do not remove asparagus from pan.
Add shrimp mixture to the other side of the baking sheet; spread shrimp into a single layer. Place small cubes of butter on top of asparagus (1 Tbs) and shrimp (2 Tbs). Roast for 5-7 minutes, or until shrimp is cooked through. Remove pan from oven and drizzle everything with lemon juice. Serve shrimp and asparagus with the pan drippings.
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