One Pan Roasted Shrimp and Asparagus

One Pan Roasted Shrimp and Asparagus


  • 1 pound raw shrimp – medium size, peeled and deveined

  • 1 tablespoon olive oil

  • 2 garlic cloves, finely minced

  • 1/4 teaspoon salt

  • 1/4 teaspoon paprika

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon red pepper flakes

  • 2 tablespoons parsley, freshly chopped

  • juice from half a lemon


  • 1 pound thin asparagus, ends trimmed

  • 1 tablespoon olive oil

  • 1 garlic clove, finely minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 2-3 tablespoons grated Parmesan


  1. Preheat oven to 400ºF and line a baking sheet with foil.

  2. Thaw the shrimp if frozen and place in a large bowl. Drizzle the shrimp with olive oil and add garlic, salt, paprika, black pepper, red pepper flakes, and parsley. Toss and allow the shrimp to marinate while preparing the asparagus.

  3. Add trimmed asparagus to the foil-lined pan and drizzle with olive oil. Sprinkle with garlic, salt, and pepper and toss until evenly coated. Place the pan in the oven and roast for 6-8 minutes (depending on the thickness of the asparagus).

  4. Remove from the oven and add shrimp to one side of the pan in a single layer. Roast for another 6 minutes just until the shrimp turns opaque and is cooked through.

  5. Squeeze juice from half a lemon over the shrimp and asparagus and sprinkle grated Parmesan over the asparagus. Serve immediately.