ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS

image presentation chowonder

 

I think it’s time for a ONE pan meal, yes?

What about a one pan meal in 15 minutes?

This 15 Minute Meal features juicy, plump shrimp and crisp tender asparagus!

plate schrimp

Ingredients

  • Asparagus

1 pound thin/medium asparagus, ends trimmed
1 tablespoon olive oil
1 garlic clove, minced
¼ teaspoon salt
1/8 teaspoon pepper

  • Shrimp

1 ½ pounds medium uncooked peeled shrimp deveined
1 tablespoon olive oil
2-3 garlic cloves, minced
½ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
1/8-1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
1 ½ tablespoons lemon juice or more to taste
3 tablespoons butter, cubed

  • Serve with
    Pasta or Rice

 

Preheat oven to 400 degrees F.
1. Line a Jelly Roll Pan (10×15) with foil or parchment paper and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.

2. Meanwhile, remove tails from shrimp.

3. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

4. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.

5. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta or rice.

Enjoy!

 

plat revette sauce

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