One Pan Garlic Butter Shrimp & Asparagus
Equipment
- Jelly roll pan or large sheet pan
- Parchment paper or foil
- small mixing bowl
- whisk
- measuring spoons
- Tongs or spatula
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 bunch fresh asparagus trimmed
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 3 garlic cloves minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon italian seasoning
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes or red chili flakes
- Fresh parsley chopped
- Lemon slices or lemon wedges for serving
- Parmesan cheese optional
Instructions
- Preheat oven to 400°F and line a jelly roll pan or large sheet pan with parchment paper or foil.
- Trim each asparagus stalk and place on one side of the pan. Line shrimp on the other side of the pan in a single layer.
- In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, minced garlic, italian seasoning, paprika, onion powder, salt, and pepper.
- Pour half of the mixture over the asparagus and the rest over the shrimp. Toss gently to coat everything evenly.
- Bake for 8–10 minutes, or until shrimp cooks through and turns golden brown. For large-sized shrimps, it may take closer to 10 minutes.
- If your asparagus stalks are on the thicker side or you like them extra crisp, take the shrimp off the pan and give the asparagus a few more minutes in the oven.
- For a little extra flavor, broil for 1-2 minutes at the end.
- Remove from oven, top asparagus and shrimp with fresh parsley, and sprinkle parmesan cheese if desired. Serve immediately with lemon wedges or lemon slices.
Notes
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet for best results the next day.
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