Description
Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.
Ingredients
cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9×12-inch baking pan with parchment paper and grease with cooking spray.
Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
Bake in the preheated oven until slightly tender, about 6 minutes.
Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
Roast in the preheated oven until shrimp is opaque, about 6 minutes.
Remove pan from oven and drizzle with lemon juice.
Notes
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Dessert
- Cuisine: Spanish
Nutrition
- Calories: 300
- Sugar: 2
- Sodium: 1525
- Fat: 17
- Carbohydrates: 7
- Fiber: 3
- Protein: 31