How to Make Sheet Pan Lemon Garlic Shrimp and Asparagus

SHEET PAN LEMON GARLIC SHRIMP AND ASPARAGUS

Directions:

Line a sheet pan with foil; spray lightly with nonstick cooking spray.
Add 1 pound thin/medium trimmed asparagus; drizzle with 1 tablespoon olive oil.
Add 1 minced garlic clove and salt and pepper to taste; toss evenly and arrange in a single layer.
Add 1.5 pounds large uncooked peeled shrimp to the other side of sheet pan; drizzle with 1 tablespoon olive oil.
Add 3 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 pinch red pepper flakes and 3 tablespoons chopped fresh basil.
Toss until coated; place in a single layer on sheet pan.
Top asparagus with 1 tablespoon cubed butter, spacing evenly.
Top shrimp with 2 tablespoons cubed butter, spacing evenly.
Roast in a 400-degree oven for 8-10 minutes or until shrimp is opaque and asparagus is tender.
Remove from pan and drizzle with 2 tablespoons fresh lemon juice. Season with additional salt and pepper to taste.

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