Diva Tasting: Sheet Pan Lemon Butter Garlic Shrimp with Asparagus…

Sheet Pan Lemon Butter Garlic Shrimp with Asparagus


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


Step 1 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.

Step 2 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.

Step 3 Bake in the preheated oven until slightly tender, about 6 minutes.

Step 4 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.

Step 5 Roast in the preheated oven until shrimp is opaque, about 6 minutes.

Step 6 Remove pan from oven and drizzle with lemon juice.

Variation: For vegetarian slant add 1 (Drizzled with oil) Portobello Mushroom per person on the tray when shrimp is added.

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