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To make Garlic Butter Shrimp & Asparagus, you need just a few fresh items. Here’s what you’ll gather: - 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 lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped for garnish - Lemon wedges for serving Each ingredient plays a key role. The shrimp gives a sweet and tender texture. Asparagus adds a nice crunch and fresh flavor. Garlic and butter create a rich sauce that ties it all together. Lemon juice and zest brighten the dish. Paprika and oregano add depth with a touch of warmth. Gather these ingredients before you start. It makes cooking easier and more fun! You’ll love how simple and tasty this meal can be. Plus, it’s quick to prepare, which is perfect for busy weeknights. Enjoy the process of creating this delightful dish! - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper or aluminum foil. First, you need to get the oven hot. This helps cook everything fast and keeps it juicy. The lined baking sheet makes cleanup easy. - Mix melted butter, minced garlic, and spices in a bowl. Next, melt the butter in a bowl. Add the minced garlic, lemon zest, lemon juice, paprika, oregano, salt, and pepper. Mix it well. This garlic butter is the star of the dish. It gives rich flavor to both the shrimp and the asparagus. - Coat shrimp in garlic butter and let marinate. - Toss asparagus with olive oil, salt, and pepper. Now, add the shrimp to the garlic butter mix. Make sure each shrimp gets coated well. Let them sit for about 10 minutes. This allows the flavors to soak in. In another bowl, toss the asparagus with olive oil, salt, and pepper. This adds taste and helps it roast nicely. - Spread asparagus on one side, shrimp on the other. - Pour remaining garlic butter over shrimp and asparagus. Spread the asparagus on one side of the sheet pan. Place the shrimp on the other side. Pour any leftover garlic butter over both. This adds more moisture and flavor while baking. - Bake for 12-15 minutes until done. - Garnish and serve. Place the pan in the oven and bake for 12-15 minutes. The shrimp will turn pink and opaque. The asparagus should be tender-crisp. Once done, take it out and sprinkle fresh parsley on top. Serve with lemon wedges for a zesty kick. Enjoy this simple yet delicious dish! To check if your shrimp are done, look for a bright pink color. They should also curl slightly. If they are white and firm, they are overcooked. Marination is key. Letting shrimp sit in the garlic butter mix for 10 minutes adds great flavor. This short time gives the shrimp a chance to absorb the garlic and lemon zest. You can add a pinch of red pepper flakes for spice. Fresh herbs, like thyme or basil, also work well. These can give your dish a fresh twist. For butter, I recommend using unsalted butter. It lets you control the saltiness. You can also try herbed butter for extra flavor. Serve the shrimp and asparagus on a big platter. Sprinkle fresh parsley on top for color. Lemon wedges add a nice touch and bring brightness. For drinks, a chilled white wine pairs nicely. A light salad or rice works as a great side dish. This adds balance to your meal. {{image_2}} You can add many different veggies to this dish. Consider bell peppers, zucchini, or cherry tomatoes. These options mix well with shrimp. You can also use seasonal veggies like green beans in spring or butternut squash in fall. Get creative based on what you like! If you need a gluten-free version, this recipe is already safe. Just make sure your butter is gluten-free. For low-carb or keto-friendly options, skip the asparagus and try cauliflower or broccoli. These choices keep the meal light and tasty while fitting your diet. If you want to switch the shrimp, look for scallops or chicken. Both options cook well and taste great with garlic butter. For those who avoid butter, try coconut oil or vegan butter. These substitutes keep your dish rich and flavorful. To keep your Garlic Butter Shrimp and Asparagus fresh, place leftovers in an airtight container. Make sure to cool the dish to room temperature first. Store it in the fridge for up to three days. This helps keep the shrimp and asparagus tasty. When you're ready to enjoy your leftovers, reheat them gently. You can use a microwave or the oven. If using a microwave, heat in short bursts. Stir in between to warm evenly. If using an oven, preheat it to 350°F (175°C). Place the leftovers in a baking dish and cover it with foil. Bake for about 10-15 minutes. You can freeze Garlic Butter Shrimp and Asparagus for future meals. First, let the dish cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. For quicker thawing, place it in cold water. After thawing, reheat as described above for the best results. I suggest using large shrimp, around 16-20 count per pound. They offer great flavor and texture. If you want a sweeter taste, go for wild-caught shrimp. Farmed shrimp works well too, but wild shrimp packs a bigger punch. Always buy shrimp that is peeled and deveined for convenience. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. This helps them cook evenly. After thawing, pat them dry before tossing in the garlic butter mix. This step prevents excess water from making your dish soggy. Look for a few signs to check doneness. The shrimp should turn pink and opaque. They should also curl into a loose "C" shape. If they look firm and have no gray spots, they are ready. Overcooked shrimp become tough and rubbery, so watch closely! This dish pairs well with several sides. Consider serving it over rice for a filling meal. Quinoa is another healthy option. If you’re in the mood for something lighter, a fresh salad works great. For drinks, a chilled white wine or sparkling water with lemon enhances the meal perfectly. This blog shows how to make a tasty garlic butter shrimp and asparagus dish. We covered all the needed ingredients and steps, from marinating to baking. I shared tips for cooking shrimp perfectly and ideas for variations. Remember, you can mix in other veggies or adjust for diets. This meal is simple and quick, perfect for any occasion. Enjoy impressing your family and friends with this dish. Don't forget to play with the flavors to make it your own!

Garlic Butter Shrimp & Asparagus Sheet-Pan

Indulge in a flavorful feast with this Garlic Butter Shrimp & Asparagus Delight! This quick and easy recipe combines plump shrimp and crisp asparagus tossed in a rich garlic butter sauce, making it perfect for a weeknight dinner. With just a few simple ingredients, you can create a delicious meal in about 25 minutes. Click to discover the full recipe and impress your family or guests with this mouthwatering dish!
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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 lemon zest

2 tablespoons fresh lemon juice

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

    In a large mixing bowl, combine the melted butter, minced garlic, lemon zest, lemon juice, paprika, oregano, salt, and pepper. Mix well.

      Add the shrimp to the bowl and toss to coat them evenly in the garlic butter mixture. Let them marinate for about 10 minutes while you prepare the asparagus.

        In another bowl, toss the trimmed asparagus with olive oil, salt, and pepper until well coated.

          Spread the asparagus evenly on one side of the baking sheet. Place the marinated shrimp on the other side of the sheet.

            Pour any remaining garlic butter over the shrimp and asparagus.

              Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and opaque, and the asparagus is tender-crisp.

                Once done, remove from the oven and garnish with fresh parsley. Serve with lemon wedges on the side for an extra zesty touch.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4