Sheet Pan Lemon Butter Garlic Shrimp with Asparagus
1 Pound Fresh Asparagus, Trimmed
2 Tablespoons Olive Oil, Divided
4 Cloves Garlic, Minced
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.