One Sheet Pan Lemon Garlic Parmesan Shrimp And Asparagus Recipes

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS

Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories Seafood Shellfish Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
Bake in the preheated oven until slightly tender, about 6 minutes.
Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
Roast in the preheated oven until shrimp is opaque, about 6 minutes.
Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

LEMON-PARMESAN BROILED ASPARAGUS

Lemon-Parmesan Broiled Asparagus image

These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. -Tina Repak, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
4 teaspoons olive oil
1-1/2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
1 pound fresh asparagus, trimmed
2 tablespoons shredded Parmesan cheese
Lemon wedges, optional

Steps:

Preheat broiler. In large bowl, combine the first 6 ingredients. Add asparagus; toss to coat. Place in a single layer on a wire rack over a foil-lined 15x10x1-in. baking pan., Broil 5-6 inches from heat until tender and lightly browned, 5-7 minutes. Transfer to a serving platter; sprinkle with Parmesan cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 156 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges

GARLIC SHRIMP WITH ASPARAGUS AND LEMON

Garlic Shrimp With Asparagus and Lemon image

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

Provided by Cookin-jo

Categories Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 lb shrimp, medium to large, peeled and deveined
1 pinch black pepper, to taste
1 lemon
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch

Steps:

Place shrimp on paper towels and dry very well.
Sprinkle shrimp with a bit of the pepper.
Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
Cut lemon in half and juice it into a small dish, removing seeds.
Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
Stir cornstarch with 1 Tbsp water and stir into the pan.
Add shrimp back to the pan and cook another 1-2 minutes until done.
Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

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