ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS RECIPE

INGREDIENTS

Asparagus
1 pound thin/medium asparagus, ends trimmed
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Shrimp
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
Rice

INSTRUCTIONS

• 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.

RECIPE NOTES

*Weigh your 11/2 pounds shrimp with tails on, then remove tails.  If purchase shrimp with the tails already removed, adjust weight accordingly.
Source :http://carlsbadcravings.com/roasted-lemon-butter-garlic-shrimp-recipe/

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