Pretty much everyone knows that shrimp tastes wonderful when seasoned with butter and lemon. But here’s the thing:  most people think of stir-frying or broiling shrimp. These are quick-cook methods, so the seasoning doesn’t really have a chance to do much more than kiss the shrimp on the way out the door.

But in this recipe, the shrimp is being roasted. As with anything, this slower-cooking method, even though done at high temperatures, brings out the sweetness in the shrimp. In roasting, those shrimp get the chance to soak up that lemon butter and the other spices. This makes them knock-your-socks-off delicious. Oh yeah, roasting is easy, too!

 

INGREDIENTS

For the Asparagus

1 pound thin/medium asparagus, ends trimmed

1 tablespoon olive oil

1 garlic clove, minced

¼ teaspoon salt

1/8 teaspoon pepper

 

For the Shrimp

1½ pounds medium shrimp, uncooked, peeled & deveined (Weigh your 1½ pounds shrimp with tails on, then remove tails.  If you purchase shrimp with the tails already removed, adjust weight accordingly.

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

 

Serve with

Pasta

Rice

 

INSTRUCTIONS

Preheat oven to 400 degrees F.

Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ 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.

Meanwhile, remove tails from shrimp.

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), ½ teaspoon salt, ¼ teaspoon paprika, 1/8 teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

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.

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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Quick Tip:  A pound of medium shrimp will usually consist of about 25 shrimp. This recipe will serve 4 people 6 shrimp each. The cook gets to eat the extra one! If you need to feed more people, you can double or triple the recipe.

Recipe and image courtesy of Jen at Carlsbad Cravings