Sheet Pan Shrimp Scampi
Cook
15 mins
Prep Time
10 mins
Total Time
25 mins
Serves
4-6
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 4 tablespoons butter, melted
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Tongs
Steps
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Asparagus: In a medium bowl, toss asparagus with 2 tablespoons olive oil, half the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread asparagus on one side of the prepared baking sheet.
- Season the Shrimp: In a large bowl, combine shrimp with remaining olive oil, melted butter, remaining garlic, lemon juice, remaining salt, and remaining pepper. Toss until shrimp are evenly coated.
- Start Roasting Asparagus: Roast asparagus for 8-10 minutes until it starts to become tender.
- Add Shrimp: Remove sheet pan from oven and add seasoned shrimp to the remaining space on the pan. Return to oven and roast for 8-10 minutes until shrimp are pink and cooked through.
- Finish & Serve: Remove from oven and immediately sprinkle with fresh parsley. Serve hot with lemon wedges.
Macros:
Total Calories: 320
Carbs: 6g
Proteins: 40g
Fats: 16g