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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 lemon zest (freshly grated) - 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 When I make garlic butter shrimp and asparagus, I love to gather fresh ingredients. The shrimp should be large and firm. This gives the dish a great texture. I prefer using fresh asparagus. It adds a nice crunch and bright color. The garlic and butter are the stars here. I use unsalted butter to control the salt. Fresh garlic gives a strong flavor. Lemon zest and juice brighten the dish. Paprika adds a hint of warmth, while oregano brings an earthy taste. I keep salt and pepper handy. They are key for balancing flavors. Olive oil helps the asparagus roast well. Fresh parsley is perfect for a pop of color. I always serve lemon wedges on the side. They add a fresh zing that enhances the dish. With these ingredients, you are on your way to creating a flavorful, vibrant meal that impresses every time. Set your oven to 400°F (200°C). This temperature helps cook the shrimp and asparagus just right. Line a large baking sheet with parchment paper or foil. This step makes cleanup easy. In a big mixing bowl, add the melted butter, minced garlic, lemon zest, and lemon juice. Then, sprinkle in paprika, oregano, and a pinch of salt and pepper. Whisk everything well until you see a smooth mix. This garlic butter will add great flavor to the shrimp. Now, add the shrimp to the bowl with the garlic butter. Toss them gently so every shrimp gets coated. Let the shrimp marinate for about 10 minutes. This time helps them soak in all the yummy flavors while you prep the asparagus. Take another mixing bowl and add the trimmed asparagus pieces. Drizzle them with olive oil and sprinkle with salt and pepper. Toss until every piece is coated. This step makes sure the asparagus cooks well and tastes great. Pour the seasoned asparagus onto one side of the baking sheet. Place the marinated shrimp on the other side in a single layer. Giving them space helps them cook evenly. If you have any leftover garlic butter mixture, drizzle it over both the shrimp and asparagus for extra flavor. Put the baking sheet in your preheated oven. Bake for 12-15 minutes. The shrimp will turn pink and opaque, while the asparagus will be tender but still crisp. Keep an eye on them to avoid overcooking. When baked, take the sheet out of the oven. Sprinkle chopped fresh parsley over the dish for a pop of color and flavor. Serve right away with lemon wedges on the side for a zesty kick. To cook shrimp just right, focus on timing. Shrimp cook fast. They turn pink and opaque when done. Overcooking makes them tough. I suggest cooking shrimp for 12 to 15 minutes in the oven. Watch for that color change. If you see it, they are ready! For asparagus, keep that crisp texture. Trim the ends to remove the tough parts. Cook until bright green and tender but not mushy. If you bake it with the shrimp, check after 10 minutes. It should still have a slight crunch. If it bends easily, it's perfect! To impress, serve the shrimp and asparagus on a large plate. Drizzle leftover garlic butter on top. It adds flavor and looks great. Scatter fresh parsley for color, and add lemon wedges on the side. This makes the dish pop! Enjoy this lovely meal with friends or family. {{image_4}} You can switch the shrimp for other seafood. Scallops and salmon work nicely. Both add rich flavor and texture. If you like a firmer bite, scallops are great. For a meatier option, salmon gives a nice twist. Want to change the taste? Add fresh herbs like basil or dill. These herbs bring a nice twist and fresh aroma. You can also try spices like cumin or chili powder for a kick. Just adjust to your taste for a fun mix. Need a gluten-free version? Use gluten-free soy sauce instead of regular. For a dairy-free meal, swap the butter for olive oil or a vegan butter. This way, everyone can enjoy this dish without worry. To keep your garlic butter shrimp and asparagus fresh, store leftovers in an airtight container. Place the dish in the fridge within two hours of cooking. This will help preserve flavor and texture. Try to eat the leftovers within three days for the best taste. If you notice any odd smells or changes in texture, it's best to throw them away. When reheating, avoid making the shrimp tough. Use the oven for best results. Preheat it to 350°F (175°C). Place the shrimp and asparagus on a baking sheet. Add a splash of olive oil to keep them moist. Heat for about 10 minutes. You can also use a microwave, but be careful. Heat in short bursts to avoid overcooking. You can freeze leftovers for later enjoyment. First, let the dish cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge before reheating. Cooking garlic butter shrimp takes about 12 to 15 minutes. I set my oven to 400°F (200°C) to get the best results. The shrimp should turn pink and opaque. The asparagus should be tender yet crisp. Keep an eye on both to avoid overcooking. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15 minutes. Pat them dry before marinating. This helps the flavors stick better. Fresh shrimp will give a better taste, but frozen works fine in a pinch. I love serving rice or quinoa with this dish. They soak up the garlic butter nicely. You can also pair it with a light salad or crusty bread. These sides balance the meal and add freshness. Look for the shrimp to change color. They should be pink and opaque. If they curl tightly, they are likely cooked. A good rule is to take them out when they are just done. This keeps them juicy and tender. This dish combines shrimp and asparagus for a tasty meal. We covered all the ingredients, step-by-step instructions, and helpful tips. You learned how to marinate shrimp and ensure both shrimp and asparagus cook perfectly. Feel free to experiment with variations or adjust for dietary needs. With the right storage, your leftovers will stay delicious. I hope you enjoy making and sharing this recipe with friends and family. Happy cooking!

Garlic Butter Shrimp & Asparagus Sheet-Pan

Indulge in a mouthwatering Garlic Butter Shrimp & Asparagus Delight that’s quick and easy to prepare! This delicious recipe combines succulent shrimp marinated in a flavorful garlic butter mixture with crisp asparagus, all baked to perfection. Ready in just 25 minutes, it's ideal for weeknight dinners or special occasions. Click through to explore the full recipe and elevate your cooking game with this delightful 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 (freshly grated)

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 the Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil to simplify cleanup.

    Prepare the Garlic Butter Mixture: In a large mixing bowl, combine the melted butter, minced garlic, lemon zest, fresh lemon juice, paprika, oregano, and a pinch of salt and pepper. Whisk everything together until well combined.

      Marinate the Shrimp: Add the shrimp to the bowl with the garlic butter mixture. Gently toss the shrimp to ensure they are thoroughly coated. Allow the shrimp to marinate for about 10 minutes to absorb the flavors while you prepare the asparagus.

        Season the Asparagus: In another mixing bowl, add the trimmed asparagus pieces. Drizzle with olive oil, and season with salt and pepper. Toss until the asparagus is evenly coated in oil and seasoning.

          Arrange on Baking Sheet: Pour the seasoned asparagus onto one side of the prepared baking sheet. On the other side, place the marinated shrimp in a single layer.

            Add Extra Flavor: Drizzle any remaining garlic butter mixture over both the shrimp and asparagus to enhance the flavor.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The shrimp should become pink and opaque, while the asparagus will be tender but still crisp.

                Finishing Touches: Once baked, remove the sheet from the oven. Sprinkle the dish with chopped fresh parsley for added color and flavor. Serve immediately with lemon wedges on the side for a refreshing zing.

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

                    - Presentation Tips: For an elegant touch, serve the shrimp and asparagus on a large platter, drizzling some of the remaining garlic butter from the baking sheet over the top before garnishing with parsley and lemon wedges.