This sheet pan Lemon Garlic Butter Shrimp and Asparagus is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment’s notice. Serve the (customizable heat) spicy garlic shrimp plain or turn it into lemon garlic butter shrimp pasta!
One of the easiest yet, yet most fulfilling dinners must be shrimp. Its one of those brisk and simple stroll in-the-entryway a minute ago dinners that you can make whenever with frozen shrimp. Furthermore, one of the easiest yet most fulfilling flavor mixes to combine with shrimp must be the unique triplet of lemon, garlic and margarine. Shrimp looooves a decent lemon garlic margarine shower. Yet, rather than making a sautéed lemon garlic shrimp formula, we will broil our Lemon Garlic Butter Shrimp!
Have you at any point broiled shrimp? It is one of my #1 techniques to deliver totally even cooked shrimp and the hands-off strategy is secure and strangely simple. All the more critically, the zest implanted oil has longer to pervade the shrimp (6-8 minutes) so as they change into delicate, fragrant, delicious pieces, they drink up the flavor and arise hot, succulent and detonating with delightfulness.
UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 plans for longer than 18 months! I marginally adjusted the formula to make Sheet Pan Shrimp Scampi also – you would prefer not to miss it!
INGREDIENTS
ASPARAGUS
- 1 pound thin/medium asparagus ends trimmed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
SHRIMP
- 1 ½ pounds medium uncooked peeled shrimp deveined*
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8-1/4 teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley
- 1 1/2 tablespoons lemon juice or more to taste
- 3 tablespoons butter, cubed
SERVE WITH
- Pasta
- Rice
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Meanwhile, remove tails from shrimp.
- Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
- Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
- Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
