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RECIPE: Roasted Lemon Butter Garlic Shrimp with Asparagus

I have the worst time deciding what to make for dinner sometimes and yesterday was no exception. So I started looking for simple ideas on Pinterest. There are SO many recipes that I've seen & wanted to try from Pinterest. When I saw this recipe for "ONE PAN Roasted Lemon Butter Garlic Shrimp and Asparagus" I started DROOLING. 


And bonus: It takes a grand total of 15 minutes to get this on the table, so you don't need too much time to dedicate to dinner prep/ cooking.

(This picture does NOT do it justice)

I followed the recipe I found on, but adjusted seasoning to taste. I also used COOKED shrimp so it took even less time to make.  Also added parmesan cheese on the asparagus.

Bon Appétit.



  • 1 pound thin/medium asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1 1/2 pounds medium uncooked peeled shrimp deveined*
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8-1/4 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons lemon juice or more to taste
  • 3 tablespoons butter, cubed

Serve with

  • Pasta
  • Rice
  • Quinoa
  1. Preheat oven to 400 degrees F.

  2. Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.

  3. Meanwhile, remove tails from shrimp.

  4. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

  5. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.

  6. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.



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