Lemon Garlic Butter Shrimp with Asparagus

 Lemon Garlic Butter Shrimp with Asparagus – this is an easy, light and healthy dinner option that is cooked in one pan and can be on your table in 15 minutes. Buttery shrimp and asparagus flavored with lemon juice and garlic.
This is the kind of recipe I live for. Why? Because it’s easy to make, takes minimal effort, and is a hot meal on my dinner table in 15 minutes.

I had some asparagus that needed cooked, but I have a feeling this dish would taste amazing with a side of pasta or, if you’re looking to keep this meal low-carb, with zoodles (zucchini noodles). Maybe even spiralized sweet potato “noodles”! Mmmhmmm.

The freshly squeezed lemon juice compliments the flavor of both the shrimp and the asparagus very well. It gives this already tasty dish a refreshing and light boost for your taste buds.

I recently discovered the use of a garlic press. My oh my how I have been missing out. If I am feeling lazy – I will use jarred minced garlic. I’ll admit it.

Using jarred minced garlic happens often because my life gets to be too busy and a bit tiresome to be standing in the kitchen manually mincing garlic cloves. It’s tedious is it not?? Not to mention it gets sticky and your hands, as well as the cutting board, smell like garlic. Not that I mind that. It’s more of the sticky aspect for me.

Lemon Garlic Butter Shrimp with Asparagus
I love this recipe. So easy, taste delicious, and easy clean up. Looking forward to trying more of your recipes.

Prep Time    10 minutes
Cook Time   12 minutes

Ingredients 

Asparagus

•     1 pound thin/medium asparagus ends trimmed
•     1/4 teaspoon salt
•     1/8 teaspoon pepper
•     1 tablespoon olive oil
•     1 garlic clove, minced

Shrimp

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

Serve with

•     Pasta
•     Rice

    Instructions

1. Preheat oven to 400 degrees F.
2. Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
3. Meanwhile, remove tails from shrimp.
4. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
5. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
6. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc. 

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