Name: Sheet Pan Shrimp and Asparagus
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the garlic butter sauce -; 4 tablespoons butter -; 1 clove garlic, minced -; 1 tablespoon fresh parsley, minced -; 1 teaspoon fresh lemon zest -; 1 tablespoon lemon juice -; For the sheet pan shrimp and asparagus -; 1 bunch asparagus, trimmed -; 2 tablespoons olive oil, divided -; 1 teaspoon kosher salt, divided -; 1/2 teaspoon black pepper, divided -; 1 pound large (28-30 count) shrimp, peeled and deveined -; 1/2 teaspoon chili powder -; For serving -; Thin spaghetti, for serving -; Parsley, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Shrimp and Asparagus

1. For the garlic butter sauce -

2. 4 tablespoons butter -

3. 1 clove garlic, minced -

4. 1 tablespoon fresh parsley, minced -

5. 1 teaspoon fresh lemon zest -

6. 1 tablespoon lemon juice -

7. For the sheet pan shrimp and asparagus -

8. 1 bunch asparagus, trimmed -

9. 2 tablespoons olive oil, divided -

10. 1 teaspoon kosher salt, divided -

11. 1/2 teaspoon black pepper, divided -

12. 1 pound large (28-30 count) shrimp, peeled and deveined -

13. 1/2 teaspoon chili powder -

14. For serving -

15. Thin spaghetti, for serving -

16. Parsley, for garnish -

How to cook deliciously - Sheet Pan Shrimp and Asparagus

1. Stage

Preheat the oven: Preheat oven to 400˚F.

2. Stage

Make the garlic butter sauce: In a small saucepan over low heat, add the butter and garlic. Cook until the butter is melted and the garlic is fragrant, 3-4 minutes. Be careful not to let the butter brown. Remove from heat and stir in parsley, lemon zest, and lemon juice. Set aside for later use.

3. Stage

Roast the asparagus: Lay out asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and roast for 7 minutes. The asparagus will continue to cook after you’ve added the shrimp.

4. Stage

Roast the shrimp: Toss shrimp with the chili powder and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After asparagus has roasted for 7 minutes, move them to one side of the sheet pan and add shrimp to the second half in a single layer. Return to oven and roast for another 7 minutes. It’s okay if some of the asparagus overlap. The sheet pan is done when the shrimp have turned a light pink color and are firm in texture. The asparagus should be browned on the edges and fork tender.

5. Stage

Cut asparagus and drizzle with garlic butter: Carefully remove the asparagus from the sheet pan and chop into 3-4 pieces. Place back onto the sheet pan with the shrimp and coat everything lightly with half the garlic butter sauce.

6. Stage

Serve: Serve asparagus and shrimp over thin spaghetti with the remaining garlic butter sauce and fresh parsley.