The ideal drink for autumn is this old-fashioned with pear and rosemary. If orange or Angostura bitters are not available, you can substitute them with a pinch of ground cardamom.
| Prep Time: | 10 mins |
| Cook Time: | 12 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced
- salt, divided
- 1 pinch ground black pepper, divided
- 1 ½ pounds uncooked medium shrimp, peeled and deveined
- 1 teaspoon paprika
- 3 tablespoons butter, cubed
- 3 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9×12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 1525 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe not the most unique but deserves 5 stars for how quick, how easy, and how wonderful this turns out! With limited ingredients yet fully satisfying and elegant meal. Felt like a date night on a Tuesday! Made with French bread – which, while maybe not “healthy” after toasting, very quickly did a quick drop, flat side down, onto the butter/garlic left on the sheet pan. The pairing of asparagus, shrimp and buttered French bread? Divine!! Will absolutely put this into my crazy weeknight rotation! Thank you Fioa!!
This was fantastic! I tossed the shrimp in white wine instead of olive oil, and added some sliced mushrooms to the asparagus. Quick, easy and delicious! I’ll be making this again!
Good enough to make again. We felt it could have been more flavorful. I will definitely try again.
Simple and delicious. My favorite kind of dinner! I used smoked paprika because it says to in the instructions (but not in the ingredients list) and I like that flavor. I marinaded the shrimp in the garlic/lemon/oil and smoked paprika mixture and dumped it all on the sheet pan when it was time to cook it. The juice from the shrimp was delicious – we scooped it onto our plates and sopped it up with homemade garlic bread.
This is so easy and very tasty as written. The second time I made it, I marinated the shrimp in the oil, lemon juice, salt, paprika and added red pepper flakes. The extra heat, for my tastes, was a great addition. Also, regarding the asparagus, adjust the time depending on the thickness of the asparagus stalks. From another site: Thin 8-10 minutes Medium 10-14 minutes
This good. My only suggestion is cook shrimp about 4 minutes and then check 6 mins in my opinion put them pretty close to overcooked. I did use a zip lock bag to season, to better coat. I also omitted the shrimp tablespoon of olive oil and used white wine instead. I also didn’t use any salt, I didn’t feel like it was needed with the butter. No one broke out salt shaker so I was right.
I love the ease in prepping and clean up. Everyone in my family enjoys this meal. I make it often when asparagus is in season. Other times I’ll change the veggie. It’s a keeper!
I didn’t have asparagus and couldn’t get to the store. I made it with broccoli and on a separate sheet, sweet potatoes. Delicious! In our house it’s called a “Do again.”
This recipe was so good. We did end up tripling it for our family. But it was delicious.
Loved this recipe. I seasoned the shrimp as directed for about an hour before I cooked them. Loved the flavor and ease. I never use the recommended salt amount, just sprinkle with my fingers. Next time I will add more vegetables.
Absolutely delicious! No need to change a thing with the recipe. Healthy and tasty!
This was ridiculously easy to prepare and very tasty! Who knew such simple ingredients could be so delicious together. I loved the garlic with the asparagus and the paprika with the shrimp. Would make again!
This was awesome! Followed the directions except I forgot the lemon at the end; but after my first shrimp, I didn’t care. Definitely a keeper! I used 21-25 Florida pink shrimp and ate it all up!
The hardest part of this recipe is cleaning the shrimp! But once that’s done it comes together so quickly and easily. Definitely going to have to make this again! I ended up using key lime juice since I was out of lime juice, and I eyeballed the salt and paprika instead of measuring, but it came out so delicious! I’m not sure how many shrimp a pound and a half is, but I used 14 shrimp total so my husband and I would get 7 each, but it’s so good I’m going to go to 20 shrimp next time!
Quick and easy. My asparagus were pretty thin, so I put the asparagus and the shrimp in the oven at the same time, and baked for 6 minutes, then added the butter (I used a garlic herb butter that I had left from Thanksgiving) and baked for another 2 minutes. We enjoyed this, and I wouldn’t hesitate to make this again.
Just finished this for dinner. Was an A+. I could easily see this dish being served in a restaurant. Allrecipes is awesome !!! Lots of recipes and many or all ingredients are readily available at home.
Very good and easy to make. After reading the other comments I cut the salt in half, reduced the time baking on the asparagus, added a pinch of red pepper flakes to the shrimp. Family all loved it!
It was really easy, and fairly tasty. I used less olive oil and salt and initially roasted the asparagus only 4 minutes because it was the very skinny kind. I also substituted Cajun seasoning blend for the paprika since I was out and the comments said the dish was rather bland. I would make it again but use less oil and butter and amp up the seasoning.
Excellent! I made this dish for lunch today, and my husband and I loved it. It was incredibly fast and easy. I cooked the asparagus an extra minute because it was huge, and I did back off a little on the paprika based on our personal tastes. I also added some lemon zest since I was using a fresh lemon anyway. I was a little concerned at the amount of garlic, but it wasn’t overpowering in the least. It probably took longer to take the tails off the shrimp than the rest of the prep. We spooned some of the juices in the pan over our servings, and that was lemony delicious. The next time I make it I plan to toss the juices with some angel hair pasta. They’re too good to waste!
Hubby loved it. Will lesson the butter next time as it’s not needed with the amount of oil used.
This might be the easiest, most delicious dinner I’ve made! Followed the recipe and added fresh basil (bc I had it growing on my windowsill). The rice balanced it out nicely. Will definitely make again. PS. I made it in my toaster over cause it’s just me.