Ingredients
Scale
1 pound large shrimp (peeled and deveined)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
4 cloves garlic (minced)
1 lemon (juice and zest)
2 tablespoons olive oil
1 tablespoon butter (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons freshly chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat shrimp dry. Place shrimp and asparagus pieces in a large bowl.
- In a small bowl, whisk together garlic, lemon juice, lemon zest, olive oil, salt, pepper, and red pepper flakes. Pour over shrimp and asparagus; toss to coat.
- Spread mixture in a single layer on a rimmed baking sheet.
- Bake for 8-10 minutes, until shrimp is pink and opaque and asparagus is tender-crisp.
- Garnish with chopped parsley and serve immediately.
Notes
- For best results, ensure shrimp is patted completely dry before marinating.
- Do not overcrowd the baking sheet; use two if necessary for a single layer.
- Shrimp is done when pink, opaque, and firm to the touch.
- For a dairy-free version, omit the optional butter.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg