• 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

Serve with

• Pasta

• Rice


  1. Preheat oven to 400 degrees F.
  2. 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, 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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