Q1: What is the absolute, number one secret to juicy, not tough or rubbery, roasted shrimp?

The secret is to not overcook them ! Shrimp cook incredibly quickly, in just a few minutes. As soon as they have turned from a translucent grey to an opaque pink color and have curled into a gentle "C" shape, they are perfectly cooked. If they curl into a tight "O" shape, they are overcooked.

Q2: What is the best and easiest way to trim the woody ends off of asparagus?

The easiest and most foolproof method is to simply take one of your asparagus stalks and hold it with both hands. Gently bend the stalk, and it will naturally snap at the exact point where the tough, woody bottom ends and the tender, delicious spear begins. You can then line up all your other asparagus stalks and use a sharp knife to trim them all to that same length.

Q3: Can I make this dish ahead of time for meal prep?

Yes, this is a fantastic meal-prep recipe! You can prepare the entire dish and portion it with your pasta or rice into airtight containers. It will keep beautifully in the refrigerator for up to 3 days, making for a delicious and satisfying lunch.

Q4: Can I make this recipe in an air fryer?

Yes, an air fryer would be a fantastic way to cook both the asparagus and the shrimp ! For the asparagus, air fry it at 400°F for about 5-7 minutes, shaking the basket halfway through. For the shrimp, air fry them at 400°F for about 4-6 minutes, until they are pink and cooked through.

Q5: Can I use a different kind of vegetable?

Of course! This recipe is wonderfully versatile. You could substitute the asparagus with an equal amount of other quick-cooking vegetables, like some broccoli florets, sliced zucchini, or some halved cherry tomatoes . Just be sure to adjust your roasting times accordingly.

Garlic Butter Sheet Pan Shrimp and Asparagus

Butter Sheet Pan Shrimp and Asparagus (20-Minute Meal!)

A quick and easy one-pan meal featuring roasted shrimp and asparagus with a simple, homemade garlic butter sauce. In this healthy weeknight dinner, fresh asparagus is first par-roasted on a sheet pan. Seasoned large shrimp are then added to the same pan and roasted alongside the asparagus until everything is cooked through. The dish is tossed with a flavorful garlic butter sauce infused with fresh parsley and lemon, and is suggested to be served over a bed of thin spaghetti.

Author: Evelyn

Ingredients

For the Garlic Butter Sauce:
4 tablespoons butter
1 clove garlic, minced
1 tablespoon fresh parsley, minced
1 teaspoon fresh lemon zest
1 tablespoon lemon juice
For the Sheet Pan:
1 bunch asparagus, trimmed
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 pound large shrimp, peeled and deveined
1/2 teaspoon chili powder
For Serving:
Thin spaghetti, cooked
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F.
Make the Garlic Butter Sauce: In a small saucepan over low heat, melt the butter with the minced garlic. Cook for 3-4 minutes until the garlic is fragrant, being careful not to let the butter brown. Remove from the heat and stir in the parsley, lemon zest, and lemon juice. Set aside.
Roast the Vegetables and Shrimp: On a large baking sheet, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 7 minutes.
While the asparagus is roasting, toss the shrimp in a bowl with the chili powder, the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
After 7 minutes, remove the sheet pan from the oven. Move the asparagus to one side and add the shrimp to the other half of the pan in a single layer.
Return the pan to the oven and roast for another 7 minutes, until the shrimp are pink and firm and the asparagus is tender.
Assemble and Serve: Remove the asparagus from the sheet pan, chop it into 3-4 pieces, and then return it to the pan with the shrimp. Drizzle half of the garlic butter sauce over everything and toss to coat.
Serve the shrimp and asparagus mixture over cooked thin spaghetti, drizzling with the remaining garlic butter sauce and garnishing with fresh parsley.

Notes

This is a complete meal made on a single sheet pan (for the main components), which makes for very easy cleanup.
Par-roasting the asparagus before adding the shrimp is a key technique that ensures both ingredients are perfectly cooked at the same time.
The simple garlic butter sauce is made separately and used to coat the finished dish, adding a rich flavor.

Find it online: https://cookupjoy.com/sheet-pan-shrimp-and-asparagus/