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Sheet Pan Shrimp and Asparagus
Sheet Pan Shrimp and Asparagus
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a delicious family-friendly sheet pan dinner in just 15 minutes!
Ingredients:
  • For the garlic butter sauce
  • 4 tablespoons butter
  • 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
Instructions:
  • Preheat the oven by setting it to 400˚F.
  • Create a flavorful garlic butter sauce: Gently melt butter with garlic in a saucepan over low heat. Infuse for 3-4 minutes until fragrant, ensuring butter does not brown. Remove from heat, then mix in parsley, lemon zest, and lemon juice. Set aside for later.
  • Prepare the asparagus: Spread it evenly on a baking sheet, then generously drizzle with olive oil, kosher salt, and black pepper. Roast for 7 minutes until tender. Remember, it will cook further with the shrimp.
  • Coat shrimp in chili powder, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. After 7 minutes of asparagus roasting, transfer them to one side of the pan. Add shrimp in a single layer to the other side. Roast for another 7 minutes until shrimp are pink and firm. Asparagus should be browned and tender.
  • Chop asparagus into 3-4 pieces, then drizzle with half of the garlic butter sauce along with the shrimp on the sheet pan.
  • Plate the asparagus and shrimp over a bed of thin spaghetti, drizzle with the remaining garlic butter sauce, and garnish with fresh parsley.

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