Roasted Shrimp with Asparagus
Prep
15 mins
Cook
18 mins
Servings
4
Difficulty
Easy
Roasted Shrimp with Asparagus is a simple yet elegant dish that brings together large shrimp and fresh asparagus, seasoned with garlic, lemon, herbs and a hint of red pepper flakes. The recipe comes together quickly, requiring just 15 minutes of preparation and 18 minutes of cooking time, making it ideal for weeknight dinners or entertaining guests who appreciate straightforward, flavourful meals.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ½ kgfresh asparagus(woody ends trimmed)
- 4 tbspolive oil
- 5garlic cloves(minced)
- 1fresh lemon(zested and juiced)
- ¼ tspred pepper flakes
- 3 tbspfresh parsley(finely chopped)
- 2 tbspfresh dill(finely chopped)
- ¾ tspsea salt
- ½ tspblack pepper
- 2 tbspbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Arrange the trimmed asparagus spears on a large baking sheet, drizzle with 2 tablespoons of olive oil, and season with half of the salt and pepper. Toss to coat evenly and spread in a single layer.
Tip: Pat asparagus dry before roasting to help it become crispier.
- 2
Roast the asparagus for 8 minutes until it begins to soften slightly at the edges.
- 3
While the asparagus roasts, pat the shrimp dry with paper towels. In a bowl, combine the remaining olive oil, minced garlic, red pepper flakes, remaining salt, and pepper.
Tip: Dry shrimp will brown better and absorb flavors more effectively.
- 4
Remove the baking sheet from the oven and push the asparagus to the sides. Add the shrimp to the center of the sheet and toss gently with the garlic-oil mixture to coat thoroughly.
- 5
Return the sheet to the oven and roast for another 8-10 minutes, stirring the shrimp halfway through, until the shrimp are opaque and just cooked through.
Tip: Shrimp cook quickly; watch carefully to avoid overcooking and drying them out.
- 6
Remove from the oven and immediately add the lemon zest, lemon juice, and butter to the hot pan, stirring gently to distribute the butter and coat everything with the pan juices.
- 7
Transfer to a serving platter and garnish generously with fresh parsley and dill. Serve immediately while everything is warm and the asparagus is still crispy.
Tip: Serve with crusty bread to soak up the delicious lemon-garlic pan sauce.
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