22 Minutes Sheet Pan Garlic Shrimp and Asparagus
A quick, one-pan roasted shrimp and asparagus meal bursting with lemon-garlic butter flavors, accented by a touch of chili heat and fresh parsley. Perfect as a standalone dish or paired with pasta or rice for a complete dinner.
Equipment
- 1 Jelly Roll Pan (10×15 inch)
- 1 Cooking Spray
- 1 Chef’s Knife
- Measuring Spoons (various sizes)
- Oven Mitts
Ingredients
- 1 lb asparagus thin or medium, trimmed
- 1 tbsp olive oil for asparagus
- 1 garlic clove minced
- ¼ tsp salt for asparagus
- ⅛ tsp black pepper for asparagus
- 1½ lb medium uncooked peeled shrimp deveined
- 1 tbsp olive oil for shrimp
- 2 –3 garlic cloves minced
- ½ tsp salt for shrimp
- ¼ tsp paprika
- ⅛ tsp black pepper for shrimp
- ⅛ –¼ tsp red pepper flakes
- 3 tbsp fresh parsley chopped
- 1½ tbsp lemon juice or more to taste
- 3 tbsp butter cubed
Instructions
- Prepare the Asparagus: Preheat your oven to 400°F (200°C). Line a 10×15-inch rimmed baking sheet with aluminum foil and spray lightly with cooking spray for easy cleanup. Place the trimmed asparagus on one side of the pan. Drizzle with 1 tablespoon olive oil, sprinkle minced garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper over the asparagus. Toss gently to coat evenly, then arrange the spears in a single layer to ensure even roasting.
- Start Roasting the Asparagus: Place the baking sheet in the preheated oven and roast the asparagus for 4 to 6 minutes, depending on thickness. The asparagus should become tender-crisp and just start to caramelize. Keep a close eye to avoid overcooking.
- Prepare the Shrimp: While the asparagus is roasting, remove any tails from the shrimp if desired. In a mixing bowl, combine the shrimp with 1 tablespoon olive oil, minced garlic, ½ teaspoon salt, paprika, ⅛ teaspoon black pepper, crushed red chili flakes, and chopped parsley. Toss until all shrimp are well coated with the seasonings.
- Combine Shrimp and Asparagus for Final Roast: Carefully remove the baking sheet from the oven and push the asparagus to one side, keeping them in a single layer. Spread the seasoned shrimp evenly on the empty side of the pan. Scatter the cubed butter evenly over the shrimp (about 2 tablespoons) and asparagus (about 1 tablespoon). Return the pan to the oven and roast for an additional 6 minutes, or until the shrimp turn opaque and are cooked through.
- Finish and Serve: Take the baking sheet out of the oven. Drizzle the lemon juice evenly over the shrimp and asparagus. Taste and adjust seasoning with extra salt or pepper if needed. Serve immediately alongside your choice of pasta, rice, or enjoy on its own for a light and satisfying meal.
Notes
This dish shines with simplicity and bold flavor. Using fresh, high-quality shrimp and asparagus is key to its success—fresh ingredients roast beautifully and deliver the best texture. Remember to keep the shrimp and asparagus in a single layer on the pan for even cooking. The balance between garlic, lemon, butter, and chili flakes allows you to customize the heat level and richness to your taste. Don’t skip the lemon juice at the end; it brightens the whole dish and balances the richness of the butter perfectly. This recipe also adapts easily for meal prep and pairs wonderfully with various sides, making it a versatile weeknight favorite.
