Lemon Garlic Butter Shrimp and Asparagus Sheet Pan

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon paprika

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss shrimp and asparagus with olive oil, salt, pepper, and red pepper flakes on a sheet pan.
3. 3 Roast for 10 minutes.
4. 4 Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant.
5. 5 Stir in lemon zest and juice, and remove from heat.
6. 6 After shrimp and asparagus are roasted, drizzle with the garlic butter sauce.
7. 7 Sprinkle with parsley and paprika.
8. 8 Serve immediately.

Equipment

• Sheet pan
• Tongs
• Small saucepan

Variations

• Add cherry tomatoes to the sheet pan for extra color and sweetness.
• Substitute asparagus with broccoli for a different veggie option.

Substitutions

• Use dairy-free butter for a vegan option.
• Substitute shrimp with chicken for a non-seafood version.

Pairings

• Garlic bread
• Quinoa pilaf
• Citrus salad

Nutrition

Tips

• For extra flavor, marinate the shrimp in lemon juice and olive oil for 15 minutes before roasting.
• Check shrimp for doneness at 10 minutes to avoid overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain texture.

Freezing: This dish does not freeze well due to the texture changes in shrimp.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a chilled white wine.

FAQ