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- 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon lemon zest - Salt and pepper to taste - 1 tablespoon fresh parsley, chopped (for garnish) - Lemon wedges (for serving) For this dish, the key ingredient is the shrimp. Choose large shrimp for a meaty texture. The asparagus adds a nice crunch. The garlic butter brings rich flavor that makes this dish shine. Smoked paprika gives a hint of warmth, while lemon zest adds brightness. I like to use fresh parsley for the garnish. It adds a pop of color and freshness. Don't forget the lemon wedges! They give a zesty kick when you squeeze them over the shrimp and asparagus. This simple list of ingredients creates a dish that feels fancy but is easy to make. 1. First, preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Next, line a large sheet pan with parchment paper. This makes cleanup quick and easy. 3. In a small bowl, combine the melted butter, minced garlic, smoked paprika, lemon zest, salt, and pepper. Stir everything together until it blends well. 1. Now, place the cleaned shrimp and cut asparagus on your prepared sheet pan. 2. Drizzle half of the garlic butter mixture over the shrimp and asparagus. Toss gently to coat them evenly. 3. Spread the shrimp and asparagus out in a single layer. Avoid overcrowding to ensure they cook evenly. 4. Bake in the preheated oven for 10-12 minutes. The shrimp should turn pink and opaque, and the asparagus should be tender-crisp. 1. Once cooked, remove the pan from the oven. Drizzle the remaining garlic butter mixture over the top. Toss gently to combine. 2. Garnish the dish with freshly chopped parsley. Serve it right away with lemon wedges on the side for extra zest. To cook shrimp just right, look for a pink color. Shrimp should feel firm yet tender. Overcooking makes shrimp rubbery. Keep an eye on the clock; it cooks fast. Aim for 10-12 minutes in the oven. For asparagus, you want to keep that nice crunch. Trim the ends and cut into 2-inch pieces. Spread them out well on the pan. This helps them cook evenly. If you bake them too long, they turn mushy. You want them tender but still bright green. If you don’t have shrimp, try chicken or scallops. Cut them into bite-sized pieces. They cook well with the same garlic butter mix. For asparagus, green beans or broccoli work too. They add a nice crunch and flavor. Want to change the flavor? You can add spices like cayenne for heat or a dash of cumin for warmth. Fresh herbs like thyme or dill also bring new tastes. Play with flavors to find what you love! {{image_2}} You can switch the shrimp for chicken or scallops. Chicken breast works well when cut into cubes. Use the same garlic butter sauce for a tasty flavor. Cook chicken for about 20 minutes or until it's done. Scallops are another great choice. They cook fast and add a sweet taste. Just be careful not to overcook them. Bake scallops for 8 to 10 minutes. Feel free to add more veggies to your dish. Bell peppers, cherry tomatoes, or zucchini pair well with shrimp and asparagus. They add color and nutrients. Just make sure to cut them into similar sizes. This helps everything cook evenly. Toss the extra veggies with the garlic butter for even more flavor. Want to spice things up? Add red chili flakes for some heat. Start with a pinch and adjust to your taste. If you love cheese, sprinkle some grated Parmesan or feta on top. This adds a rich, creamy touch. Mix and match these options for your perfect dish. Store any leftovers in an airtight container. Keep them in the fridge. They stay good for up to three days. Make sure to let the dish cool down first. This helps keep the shrimp and asparagus fresh. To reheat, use your oven or a skillet. Preheat the oven to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Heat for about 10 minutes. If using a skillet, warm it on low heat. Stir often to avoid burning. This keeps the texture nice and juicy. You can freeze leftovers, but shrimp is best fresh. If you freeze it, use a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. To thaw, place it in the fridge overnight. You can also use the microwave, but this may change the texture. How can I tell when shrimp is done? Shrimp cooks quickly. Look for pink color and opaque texture. They usually take 10-12 minutes in the oven. If the shrimp curls into a tight "C," they may be overcooked. Can I make this dish ahead of time? Yes, you can prep this dish in advance. Just keep the shrimp and asparagus in the fridge. Mix the garlic butter and store separately. Bake it all when you are ready to serve. Is this recipe gluten-free? Yes, this recipe is gluten-free. It uses shrimp and fresh veggies. Ensure your butter and spices are gluten-free too. Can I make this low-carb? This dish is low in carbs. Shrimp and asparagus keep it healthy. You can add more low-carb veggies if you like. Do I need to use parchment paper? Using parchment paper makes cleanup easy. It also helps prevent sticking. You can skip it, but I recommend using it for best results. What type of sheet pan is best for this recipe? A large, rimmed sheet pan works best. It allows for even cooking. Use one that can handle high heat without warping. You’ve learned how to cook a tasty shrimp and asparagus dish. We covered the key ingredients, step-by-step instructions, and helpful tips to make it perfect. You can customize this meal with different proteins and veggies, too. Remember, cooking is fun! Don't be afraid to experiment with flavors. Enjoy your meal, and share it with friends for a delightful experience.

Sheet-Pan Garlic Butter Shrimp and Asparagus

Whip up a delicious Sheet-Pan Garlic Butter Shrimp and Asparagus in just 20 minutes! This easy recipe combines juicy shrimp with tender asparagus, all drizzled in a flavorful garlic butter sauce. Perfect for a quick dinner or impressing guests, this dish is simple yet packed with taste. Click through to discover the full recipe and give your weeknight meals a gourmet twist!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 bunch asparagus, trimmed and cut into 2-inch pieces

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon lemon zest

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a small mixing bowl, combine the melted butter, minced garlic, smoked paprika, lemon zest, and a pinch of salt and pepper. Stir well until combined.

      Place the cleaned shrimp and asparagus on the prepared sheet pan. Drizzle half of the garlic butter mixture over the shrimp and asparagus. Toss gently to coat evenly.

        Spread the shrimp and asparagus out in a single layer on the sheet pan, ensuring they’re not overcrowded for even cooking.

          Bake in the preheated oven for 10-12 minutes, or until the shrimp are pink and opaque, and the asparagus is tender-crisp.

            Remove the sheet pan from the oven and drizzle the remaining garlic butter mixture over the top. Toss gently to combine again.

              Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side to squeeze over the dish.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4