Garlic Butter Shrimp and Asparagus
Shrimp and asparagus baked on one pan with garlic, parsley, paprika, butter, and fresh lemon.
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined
- 4 tbsp butter for the shrimp, cut into 8 slices
- 4-5 cloves garlic chopped and divided
- ¼ cup fresh parsley chopped
- ½ tsp paprika
- ¼ tsp red pepper flakes optional
- 1 tbsp fresh lemon juice for the shrimp
- 1 lb thin to medium asparagus trimmed
- 2 tbsp butter for the asparagus, cut into 4 pieces
- 1 tsp fresh lemon juice for the asparagus
- salt and pepper to taste
- lemon wedges for serving
Instructions
Cooking
- Preheat the oven to 400 degrees F.
- Arrange the asparagus on one side of a baking sheet with about 2 teaspoons of the garlic, salt, and pepper. Top with 4 pieces of the asparagus butter.
- Bake the asparagus for 4 to 6 minutes.
- Shake the shrimp, remaining garlic, parsley, paprika, and red pepper flakes in a gallon zip top bag until coated.
- Dump the shrimp onto the empty side of the pan, top with 8 slices of butter, and season with salt and pepper.
- Bake for 6 to 8 minutes, until the shrimp are pearly, pink, and opaque.
- Add 1 tablespoon of lemon juice to the shrimp and 1 teaspoon to the asparagus, toss, and serve with lemon wedges.
Notes
Use raw shrimp so they cook in the pan. Shrimp are done when they are pearly, pink, and opaque. Refrigerate leftovers within two hours and eat within 2 days. The asparagus may soften when reheated.