Zesty Garlic Herb One-Pan Shrimp and Asparagus
This vibrant one-pan shrimp and asparagus dish is bursting with zesty garlic and herb flavors, making for a quick and healthy weeknight meal. Everything cooks together on a single baking sheet for minimal cleanup and maximum taste.
Equipment
- Oven
- Large baking sheet
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined, fresh or frozen (thawed)
- 1 lb asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.0 teaspoon red pepper flakes optional, for a kick
- Salt and freshly ground black pepper to taste
- 1 lemon, half sliced into rounds, half for juicing
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine asparagus, cherry tomatoes, 1 tablespoon olive oil, half the minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper; toss to coat.
- Spread the vegetable mixture in a single layer on the baking sheet with lemon slices, then roast for 10-12 minutes until asparagus is tender-crisp.
Cooking
- While vegetables roast, pat shrimp dry and toss with the remaining 1 tablespoon olive oil, garlic, salt, and pepper in a separate bowl.
- Remove the baking sheet from the oven and add the seasoned shrimp in a single layer among the vegetables.
- Return to the oven for 8-10 minutes, or until shrimp are opaque and pink, being careful not to overcook.
Serving
- Remove from the oven, squeeze fresh lemon juice over the dish, and garnish generously with chopped parsley before serving.
Notes
For extra flavor, you can marinate the shrimp for 15-20 minutes before adding it to the pan. Adjust red pepper flakes to your preferred spice level. Serve this dish with a side of quinoa or rice for a complete meal.