Delicious Shrimp Dinner with Asparagus: Quick & Easy!
A quick and easy shrimp dinner featuring roasted asparagus, perfect for a weeknight meal.
Equipment
- oven
- jelly roll pan
- foil
- cooking spray
Ingredients
- 1 ½ pounds medium uncooked peeled and deveined shrimp
- 1 tablespoon olive oil plus 1 tablespoon for shrimp
- 2-3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- ⅛-¼ teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley
- 1 ½ tablespoons lemon juice or more to taste
- 3 tablespoons cubed butter
- Asparagus amount not specified
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare a jelly roll pan with foil, spray it lightly, and toss asparagus with olive oil, garlic, salt, and pepper before roasting for 4-6 minutes.
- Remove shrimp tails while asparagus roasts.
- Add shrimp to the pan, season, and toss before roasting for an additional 6 minutes.
- Drizzle with lemon juice and adjust seasoning before serving.
Notes
Store cooked shrimp in an airtight container in the refrigerator for up to three days. To freeze, cool shrimp to room temperature, then place in an airtight container or freezer bag with parchment paper between layers. Freeze for 2-3 months. Thaw overnight in the refrigerator. Reheat in the microwave for 20 seconds, then in 10-second intervals, or gently on the stove with a bit of butter or oil.