Sheet Pan Roasted Garlic Butter Shrimp with Asparagus

Sheet Pan Roasted Garlic Butter Shrimp with Asparagus

Garlicky shrimp and crisp-tender asparagus roast together on one pan for a fast weeknight dinner.

Total 27 min Makes 4 servings Calories 290/serving

Dietary

Pescatarian, Keto, Wheat free, Nut free, Halal

Allergens

Shellfish, Dairy

Shrimp and asparagus roast side by side in a hot oven, bathed in melted garlic butter until the shrimp turn pink and the asparagus turns tender with lightly charred tips. A squeeze of lemon brightens the richness, making this a quick, low-fuss dinner that comes together in under 30 minutes with minimal cleanup.

Ingredients

  • 1 1/2 pounds large shrimp, peeled and deveined, tails on
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 5 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, half juiced and half cut into wedges
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.

  2. In a small bowl, whisk together the melted butter, minced garlic, olive oil, paprika, and red pepper flakes.

  3. Spread the asparagus on one side of the sheet pan and the shrimp on the other, keeping them separate.

  4. Pour the garlic butter mixture evenly over the shrimp and asparagus, then season both with salt and black pepper.

  5. Toss the asparagus and shrimp separately on the pan to coat evenly in the butter, then arrange in a single layer.

  6. Roast on the center rack until the shrimp are pink and opaque and the asparagus is crisp-tender, 8 to 10 minutes.

  7. Remove from the oven and squeeze fresh lemon juice over the shrimp and asparagus.

  8. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

Rate this recipe

★ 3.8 (1)

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    Sheet Pan Roasted Garlic Butter Shrimp with Asparagus

    Shrimp and asparagus roast side by side in a hot oven, bathed in melted garlic butter until the shrimp turn pink and the asparagus turns tender with lightly charred tips. A squeeze of lemon brightens the richness, making this a quick, low-fuss dinner that comes together in under 30 minutes with minimal cleanup.

    27 min 4 servings 290 cal

    Ingredients

    • 1 1/2 pounds large shrimp, peeled and deveined, tails on
    • 1 pound asparagus, trimmed and cut into 2-inch pieces
    • 5 tablespoons unsalted butter, melted
    • 5 cloves garlic, minced
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lemon, half juiced and half cut into wedges
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.

    2. 2

      In a small bowl, whisk together the melted butter, minced garlic, olive oil, paprika, and red pepper flakes.

    3. 3

      Spread the asparagus on one side of the sheet pan and the shrimp on the other, keeping them separate.

    4. 4

      Pour the garlic butter mixture evenly over the shrimp and asparagus, then season both with salt and black pepper.

    5. 5

      Toss the asparagus and shrimp separately on the pan to coat evenly in the butter, then arrange in a single layer.

    6. 6

      Roast on the center rack until the shrimp are pink and opaque and the asparagus is crisp-tender, 8 to 10 minutes.

    7. 7

      Remove from the oven and squeeze fresh lemon juice over the shrimp and asparagus.

    8. 8

      Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.