Roasted Lemon Butter Shrimp and Asparagus

Make Roasted Lemon Butter Shrimp and Asparagus tonight: oven-roasted shrimp and asparagus glazed with lemon butter.

Ingredients

• 1 pound thin/medium asparagus (ends trimmed)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 pounds medium uncooked peeled shrimp (deveined*)
• 1 tablespoon olive oil
• 2-3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1/8-1/4 teaspoon red pepper flakes
• 3 tablespoons chopped fresh parsley
• 1 1/2 tablespoons lemon juice (or more to taste)
• 3 tablespoons butter, cubed
• Pasta
• Rice

Instructions

Step 1: Preheat and roast the asparagus

Preheat the oven to 400°F and line a 10x15 jelly roll pan with foil, lightly sprayed with cooking spray. Arrange the trimmed thin/medium asparagus on the foil in a single layer, drizzle with 1 tablespoon olive oil, scatter 1 minced garlic clove, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently so each spear is evenly coated, then spread them out so they roast quickly and evenly. Roast the asparagus for about 4–6 minutes depending on thickness, until the spears are just starting to soften with tiny blistered tips.

Step 2: Add the seasoned shrimp, butter, and roast together

While the asparagus begins to roast, remove tails from the peeled, deveined shrimp and set them nearby in a small bowl. When you pull the pan from the oven, push the asparagus to one side (keeping everything in a single layer) and add the shrimp to the empty side. Drizzle the shrimp with 1 tablespoon olive oil and add 2–3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon black pepper, and 1/8–1/4 teaspoon red pepper flakes; sprinkle 3 tablespoons chopped fresh parsley and toss until the shrimp are evenly coated and laid out in a single layer. Dot the asparagus with 1 tablespoon cubed butter spaced evenly, and dot the shrimp with 2 tablespoons cubed butter spaced evenly. Return the pan to the oven and roast for about 6 minutes, just until the shrimp turn opaque and the butter begins to melt and gloss the surface.

Step 3: Finish with lemon and serve

Remove the pan from the oven and immediately drizzle 1 1/2 tablespoons lemon juice over the shrimp and asparagus, letting bright citrus mingle with melted butter. Taste and adjust with additional salt and pepper as desired. Scatter a few extra parsley leaves and tuck lemon wedges into the pan if you like. Serve straight from the rectangular foil-lined baking sheet with pasta or rice alongside, or transfer portions while keeping the neat rectangular composition and glossy, butter-coated textures intact.

Notes

• Use thin to medium asparagus for the best roast texture.
• Pat shrimp dry to ensure they roast and don’t steam.
• Add lemon juice at the end to brighten the buttery pan juices.
• Roast in a single layer; do not overcrowd the pan.
• Leftovers keep 2 days in the fridge and reheat gently in a skillet.