Sheet Pan Lemon-Roasted Shrimp and Asparagus
Basmati Rice
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 2 Tbsp butter, melted
- 1½ Tbsp olive oil
- 1 Tbsp minced garlic
- 1 lemon, thinly sliced
- ¾ lb peeled and deveined, large raw shrimp
- ½ lb asparagus, trimmed
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 400°F. Whisk together melted butter, oil, and garlic in a small bowl.
- Place lemon slices in a single layer on a foil-lined rimmed baking sheet.
- Pat shrimp dry with paper towels and place on one side of pan over lemon slices. Arrange asparagus on the other side of pan over lemon slices; drizzle both with oil mixture, and lightly season with salt and pepper.
- Bake 10 to 12 minutes or until shrimp are pink and firm and asparagus is crisp-tender. Sprinkle with basil.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable basmati rice
Side Dish Instructions
- Heat rice according to package directions; season with salt and pepper to taste.
30 Minute Meals Meal Plan
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