Roasted Lemon Butter Garlic Shrimp and Asparagus


1 made it | 1 review | 0 photos

10 Mins
12 Mins
Roasted Lemon Butter Garlic Shrimp and Asparagus

ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES!  No joke!  This recipe is the easiest, most satisfying meal that tastes totally gourmet.



1 pound 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 or Rice


Preheat oven to 400 degrees F.

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.

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), 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.

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.


Reviews 1


February 23, 2019
I made this dish using all the recommended ingredients, except for the olive oil because I ran out of it. I instead used coconut oil and it worked out great. This recipe was simple and delicious, and I will definitely make it again!