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A quick and easy one-pan meal featuring roasted lemon garlic butter shrimp and asparagus, ready in just 22 minutes. Perfect for busy weeknights, bursting with bright lemon, garlic, buttery flavors, and a touch of chili heat.

Ingredients

Scale
  • 1 pound thin/medium asparagus, ends trimmed
  • 1 garlic clove, minced (for asparagus)
  • 1/4 teaspoon salt (for asparagus)
  • 1/8 teaspoon pepper (for asparagus)
  • 1 1/2 pounds medium uncooked peeled shrimp, deveined*
  • 2–3 garlic cloves, minced (for shrimp)
  • 1/2 teaspoon salt (for shrimp)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper (for shrimp)
  • 1/8 to 1/4 teaspoon red pepper flakes (adjust to taste)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons butter, cubed (2 Tbsp for shrimp, 1 Tbsp for asparagus)
  • 2 tablespoons olive oil (for shrimp)
  • 1 tablespoon olive oil (for asparagus)
  • Fresh lemon juice (to drizzle after roasting)
  • Pasta or rice, for serving (optional)

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Line a 10×15 inch jelly roll pan with foil and lightly spray with cooking spray for easy cleanup.
  3. Spread asparagus evenly on the pan, drizzle with 1 tablespoon olive oil, toss with 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange in a single layer.
  4. Roast the asparagus for 4-6 minutes depending on thickness.
  5. While asparagus roasts, remove tails from shrimp.
  6. Remove pan from oven. Push asparagus to one side and add shrimp to the empty side.
  7. Drizzle shrimp with 1 tablespoon olive oil. Toss with 2-3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, red pepper flakes (1/8 to 1/4 teaspoon), and chopped fresh parsley.
  8. Spread shrimp out evenly in one layer.
  9. Dot asparagus with 1 tablespoon cubed butter and shrimp with 2 tablespoons cubed butter.
  10. Roast everything together for about 6 more minutes until shrimp are opaque and cooked through.
  11. Remove from oven and drizzle everything with fresh lemon juice.
  12. Taste and add more salt and pepper if desired.
  13. Serve immediately with pasta, rice, or your favorite side.

Notes

*Weigh shrimp with tails on, then peel tails before cooking. Adjust amount if shrimp are purchased already peeled without tails., Check out the how-to video in the original source for detailed step-by-step guidance., Avoid overcooking shrimp; they turn rubbery if cooked too long., Shrimp can be thawed quickly by soaking in cold water or overnight in the fridge., Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 2-3 months.

Nutrition

Find it online: https://gingerbaking.com/roasted-butter-shrimp-recipe/