Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 1.5 lbs large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter, chilled and cubed
  • 4 cloves garlic, minced
  • 1 large lemon, half sliced and half juiced
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the trimmed asparagus on a large rimmed sheet pan.
  2. Drizzle the asparagus with olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss to coat and spread into a single layer. Roast for 5 minutes.
  3. While the asparagus roasts, pat your 1.5 lbs large shrimp completely dry with paper towels. Toss them in a bowl with the remaining salt, pepper, 1/2 tsp red pepper flakes, and 4 cloves minced garlic.
  4. Remove the pan from the oven. Push the asparagus to the sides and place the shrimp in the center of the pan. Ensure they are in a single layer with breathing room.
  5. Distribute the chilled butter cubes and lemon slices evenly over the shrimp and asparagus.
  6. Return the pan to the oven and bake for 5 to 7 minutes. You are looking for the shrimp to turn opaque and vibrant pink.
  7. Immediately squeeze the juice from the remaining lemon half over the entire pan. The acid will deglaze the flavorful browned bits stuck to the bottom.
  8. Sprinkle 2 tbsp finely chopped fresh parsley over the hot pan.
  9. Using tongs, toss everything together right on the pan so the melted butter, garlic, and lemon juice form a silky coating.
  10. Pierce a thick asparagus spear; it should be tender but still have a slight snap. The shrimp should be firm to the touch.
  11. Transfer to a platter or serve straight from the pan for a rustic feel. This Garlic Butter Shrimp and Asparagus with Lemon is best enjoyed while the butter is still bubbling.