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Per serving
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- 1
Heat the oven
Preheat the oven to 400°F. Peel and devein the shrimp if it isn't already, and trim the woody ends off the asparagus.
- 2
Load the pan
Spread the shrimp and asparagus out in a single layer on a sheet pan so everything roasts instead of steaming.
- 3
Make the garlic butter
Melt the butter, then stir in the minced garlic along with the juice and zest of the lemon. Brush it over the shrimp and asparagus, turning to coat.
- 4
Season
Sprinkle everything with the lemon pepper seasoning, garlic powder, a pinch of red pepper flakes if you want some heat, and salt and black pepper to taste.
- 5
Roast
Bake about 8 minutes, until the shrimp turn pink and opaque and the asparagus is just tender. If you like the asparagus softer, pull the shrimp off and give the spears another 3 to 5 minutes. Thicker asparagus may need a little longer; tent with foil if it starts to darken.
- 6
Finish
Scatter chopped fresh parsley over the top and serve right away, ideally with the pan juices spooned over.
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Sheet-Pan Lemon Garlic Shrimp and Asparagus
Created by: CleanPlateClub
Ingredients
- 1 lb shrimp
- 1 lb asparagus
- 1/4 cup butter
- 4 garlic
- 1 lemon
- 1 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- red pepper flakes
- salt and pepper, to taste
- fresh parsley
Instructions
- Heat the ovenPreheat the oven to 400°F. Peel and devein the shrimp if it isn't already, and trim the woody ends off the asparagus.
- Load the panSpread the shrimp and asparagus out in a single layer on a sheet pan so everything roasts instead of steaming.
- Make the garlic butterMelt the butter, then stir in the minced garlic along with the juice and zest of the lemon. Brush it over the shrimp and asparagus, turning to coat.
- SeasonSprinkle everything with the lemon pepper seasoning, garlic powder, a pinch of red pepper flakes if you want some heat, and salt and black pepper to taste.
- RoastBake about 8 minutes, until the shrimp turn pink and opaque and the asparagus is just tender. If you like the asparagus softer, pull the shrimp off and give the spears another 3 to 5 minutes. Thicker asparagus may need a little longer; tent with foil if it starts to darken.
- FinishScatter chopped fresh parsley over the top and serve right away, ideally with the pan juices spooned over.