This quick and easy sheet pan dinner is a delightful combination of tender shrimp, crisp asparagus, and a flavorful garlic butter sauce. Ready in less than 30 minutes, this meal is perfect for busy weeknights and sure to please the whole family!

Ingredients:

1 lb large shrimp, peeled and deveined

1 lb asparagus, tough ends trimmed

3 tablespoons olive oil, divided

1 teaspoon chili powder

1/2 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

For the Garlic Butter Sauce:

4 tablespoons unsalted butter

3 cloves garlic, minced

2 tablespoons chopped fresh parsley

Zest of 1 lemon

1 tablespoon fresh lemon juice

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Ingredients:

Make Garlic Butter Sauce: In a small saucepan over low heat, melt the butter. Add minced garlic and cook for 3-4 minutes until fragrant, being careful not to let the butter brown. Remove from heat and stir in chopped parsley, lemon zest, and lemon juice. Set aside.

Prepare Shrimp: In a bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Set aside.

Roast Asparagus: On a large baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with 2 tablespoons of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss to coat evenly.

Roast in the Oven:

Roast Asparagus: Place the baking sheet in the preheated oven and roast the asparagus for 7 minutes.

Add Shrimp: After 7 minutes, move the partially roasted asparagus to one side of the baking sheet. Add the seasoned shrimp to the other side in a single layer.

Finish Roasting: Return the baking sheet to the oven and continue roasting for an additional 6-7 minutes, or until the shrimp is opaque and cooked through.

Serve:

Drizzle with Sauce: Once the shrimp and asparagus are done, remove the baking sheet from the oven. Drizzle the prepared garlic butter sauce over the shrimp and asparagus.

Garnish and Serve: Garnish with additional chopped parsley and lemon slices if desired. Serve the sheet pan shrimp and asparagus hot, straight from the oven.

Serving Suggestions:

Serve over cooked spaghetti, rice, quinoa, or with crusty bread to soak up the delicious garlic butter sauce.

For a low-carb option, serve over a bed of baby spinach with sliced tomatoes and avocado.

Pair with a side salad dressed in vinaigrette for a complete meal.

Tips:

Shrimp Size: Aim for large shrimp (about 28-30 count) for this recipe. They provide great texture and won't dry out during roasting.

Preparation: If using frozen shrimp, ensure they are completely thawed before cooking.

Stagger Cooking Times: Asparagus takes longer to roast than shrimp. Start with asparagus, then add shrimp halfway through.

Customize: Feel free to swap asparagus with Brussels sprouts or add baby potatoes for a heartier meal.