Quick Sheet Pan Shrimp and Asparagus Dinner
Ingredients
Asparagus
- 1 lb asparagus, stalky ends removed
- 2 Tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Shrimp
- 2 lbs shrimp peeled, deveined, tails removed
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon seasoned salt (I like Lawry's)
- 1/2 lemon, sliced thin
- 2 Tablespoons butter, cut into small pieces
- 1 Tablespoon fresh parsley
Preparation
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or parchment
On half of the baking sheet, lay the asparagus out in a single layer, drizzle with olive oil, and top with minced garlic, salt, and pepper
Roast for 5 minutes
Meanwhile, mix the shrimp with olive oil and salt in a small bowl until evenly coated
When the asparagus is finished, remove from the oven and place the shrimp on the opposite half of the baking sheet, then place the lemon slices on top
Bake for 5 minutes, then top the shrimp with butter pieces and cook for an additional 5 minutes or until the shrimp is cooked through
Remove from the oven, top with fresh parsley, and serve
Notes
Serves 4
