Sheet Pan Lemon-Roasted Shrimp and Asparagus
Ingredients
- 2 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 lemon, thinly sliced
- 1 lb peeled and deveined, large raw shrimp
- ¾ lb asparagus, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- 1½ 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 butter mixture, and sprinkle with salt and pepper.
- Bake 10 to 12 minutes or until shrimp are pink and firm and asparagus is crisp-tender. Sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
245
|
245
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 23 | 23 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1113 | 1113 |
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