ONE PAN ROASTED LEMON GARLIC BUTTER SHRIMP AND ASPARAGUS TOSSED WITH CHILI FLAKES AND FRESH PARSLEY IS NOT ONLY BURSTING WITH FLAVOR BUT ON YOUR TABLE IN 15 MINUTES! NO JOKE!
This Garlic Butter Shrimp is one of the QUICKEST meals on the planet – on your table in 15 minutes! Make it at a moment’s notice with fresh or thawed frozen shrimp that emerge tender, juicy and dripping with lemon garlic flavor from 100% hands-off, foolproof roasting. This Garlic Shrimp is a complete meal-in-one with roasted asparagus or add it to pasta, rice or risotto!
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GARLIC BUTTER SHRIMP AND ASPARAGUS RECIPE VIDEO
This Garlic Butter Shrimp Recipe is bursting with flavor!
I think it’s time for a ONE pan meal, yes?
What about a one pan sheet pan meal in 15 minutes?
What about a One Pan Sheet Pan 15 Minute Meal with juicy, plump shrimp and crisp tender asparagus?
What about One Pan Sheet Pan 15 Minute Lemon Garlic Butter Shrimp and Asparagus?
Yes, yes and yes!
One of the simplest yet, yet most satisfying meals has to be shrimp. Its one of those quick and easy walk-in-the-door-last-minute-meals that you can make at any time with frozen shrimp. And one of the simplest yet most satisfying flavor combinations to pair with shrimp has to be the dynamic trio of lemon, garlic and butter. Shrimp looooves a good lemon garlic butter bath. But instead of creating a sautéed lemon garlic shrimp recipe, we are going to roast our Lemon Garlic Butter Shrimp!
Have you ever roasted shrimp? It is one of my favorite methods to produce perfectly even cooked shrimp and the hands-off method is foolproof and ridiculously easy. More importantly, the spice infused oil has longer to permeate the shrimp (6-8 minutes) so as they transform into tender, fragrant, succulent morsels, they drink up the flavor and emerge hot, juicy and exploding with deliciousness.
UPDATE: Since posting this Lemon Garlic Butter Shrimp and Asparagus Recipe, it has been my #1 recipes for over a year and a half! I slightly modified the recipe to make Sheet Pan Shrimp Scampi as well – you don’t want to miss it!
Garlic Butter Shrimp ingredients
- Shrimp: Use 1 ½ pounds medium, raw shrimp. Weigh your 1½ pounds shrimp with tails on, then remove the tails. If purchase shrimp with the tails already removed, adjust weight accordingly.
- Asparagus: Select thin to medium asparagus so it will cook in the same amount of time as the shrimp. When buying asparagus, look for firm, straight spears with closed, compact tips. The color should be vibrant green, and the stalks should feel crisp and not wilted.
- Garlic: Minced garlic is tossed with both the asparagus and the shrimp.
- Fresh parsley: Use three tablespoons fresh minced flat leaf parsley (flat parsley has more flavor) or 1 teaspoon dried parsley in a bind.
- Lemon juice: Fresh is best, however, you may use bottled if needed.
- Butter: Always use unsalted butter so you can salt to taste.
- Seasonings: Paprika, red pepper flakes, salt and pepper season the shrimp while still lettings its flavor shine.
How to make Lemon Garlic Shrimp
How to Thaw Shrimp
- There are two options for thawing your shrimp. To quickly thaw, place the one pound frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely thawed.
- The easier way to thaw your shrimp if you remember in advance is to remove your one pound frozen shrimp to a covered bowl and let them thaw in the refrigerator overnight.
- Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to thaw and cook unevenly.
- After your shrimp is defrosted, we are ready to get onto the main event to create a ONE pan meal. Line a jelly roll pan with foil, add your asparagus then toss with olive oil, garlic, salt and pepper. The roasting time will depend on the thickness of your asparagus. I use thin asparagus for this recipe and roast for 4 minutes. If you have medium asparagus, then you’ll want to roast closer to 6 minutes.
- Next remove the asparagus, push to one side of the pan and add you raw shrimp. To achieve succulent shrimp perfection, we drizzle our shrimp with olive oil then toss with garlic, salt, pepper, paprika, red chili flakes and fresh parsley, then dollop the shrimp with 2 tablespoons cubed butter and the asparagus with 1 tablespoon butter.
- I’ve seen some roasted lemon garlic butter shrimp recipes that use as much as 1 cup (2 sticks!!!) butter so feel free to use more or less butter, but I think the 3 tablespoons is perfect to create buttery shrimp while still feeling good about eating it. After you roast your shrimp and asparagus for another 6 minutes, you drizzle with fresh, bright lemon juice.
- The melted butter mingles beautifully with the lemon juice to create a light lemon butter sauce that you can drizzle over rice or pasta.
BUTTER SHRIMP RECIPE VARIATIONS
Once you know how to roast shrimp there are endless possibilities! Switch of the veggies and spices to create a new twist every time. Here are a few ideas:
- Swap vegetables: Add any vegetables and adjust the roasting times as needed. For example, if using potatoes, roast baby Yukon gold potatoes for 20 minutes before adding the shrimp.
- Lemon Herb Shrimp: Add additional fresh herbs like minced thyme or rosemary along with a squeeze of lemon juice for a bright and herby flavor.
- Spicy Cajun Shrimp: Coat the shrimp in store-bought Cajun spice blend or use my homemade Cajun spice made of smoked paprika, cayenne pepper, garlic powder, and onion powder for a spicy kick.
- Honey Sriracha Shrimp: Create a sweet and spicy glaze with a mixture of honey, sriracha, minced garlic, and soy sauce to coat the shrimp before roasting.
- Garlic Parmesan Shrimp: Toss the shrimp in a blend of melted butter, minced garlic, grated Parmesan cheese, and breadcrumbs for a savory and cheesy coating.
- Lime Chipotle Shrimp: Create a marinade with lime juice, chipotle powder, cumin, and garlic for a smoky and citrusy flavor profile. See my Cilantro Lime Shrimp for reference.
- Teriyaki Ginger Shrimp: Glaze the shrimp in homemade teriyaki sauce (see my Teriyaki Shrimp for reference) or store-bought. I love adding pineapple too
- Mediterranean Shrimp: Combine olive oil, lemon juice, minced garlic, and a blend of Mediterranean herbs like oregano and thyme for a light and refreshing taste.
- Honey Dijon Mustard Shrimp: Whisk together Dijon mustard, honey, minced garlic, and a touch of lemon juice for a tangy and flavorful coating.
How to serve Garlic Shrimp
This Garlic Shrimp can be added to pasta, rice, etc. or served with any of the following sides:
- Potatoes: Garlic Mashed Potatoes, Twice Baked Potato recipe, Potatoes Au Gratin, Parmesan Crusted Potatoes or Butter Potatoes.
- Salads: Caesar Salad, Apple Salad, Pear Salad, Strawberry Spinach Salad, or Green Bean Salad.
- Bread: Homemade Dinner Rolls or Cornbread for the win!
How to store Butter Garlic Shrimp
- How to store: Store shrimp in an airtight container in the refrigerator for up to three days.
- How to freeze: Allow the cooked shrimp to cool to room temperature then place in an airtight container (squeeze out excess air if using freezer bags), with parchment paper in between any layers. Label and date. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
- To reheat in the microwave: Reheat in the microwave for 20 seconds, then at 10 second intervals just until warmed through. Don’t overheat or the shrimp will become rubbery.
- To reheat on the stove: Reheat gently on the stove with a touch of butter or oil just until warmed through. The key is to warm the shrimp and not cook the shrimp any further.
Garlic Butter Shrimp FAQs
It’s best to season shrimp before cooking so the flavors can penetrate deep into the shrimp. Seasoning after cooking may provide surface flavor but doesn’t allow the seasoning to infuse the shrimp as thoroughly.
It’s not necessary for shrimp to be at room temperature before cooking, but allowing shrimp to come to room temperature for a short period (about 15-20 minutes) can promote more even cooking. However, shrimp are best kept refrigerated until just before cooking to maintain their freshness. If you’re marinating or seasoning the shrimp, you can do so while they are still cold, and then let them sit briefly at room temperature before cooking for more even results. Always handle shrimp safely and avoid leaving them at room temperature for an extended period to prevent any risk of bacterial growth.
When cooking shrimp, there are several common mistakes to avoid to ensure the best flavor and texture:
Overcooking: Shrimp cook quickly, and overcooking can lead to a rubbery texture. Cook just until they turn opaque and pink.
Neglecting to Devein: Removing the vein, the dark intestinal tract along the back, is essential for a cleaner appearance and better flavor. Devein shrimp before cooking.
Using Old or Thawed-and-Refrozen Shrimp: Opt for fresh or high-quality frozen shrimp. Refreezing shrimp can affect their texture, and older shrimp may have an off taste.
Neglecting Seasoning: Shrimp benefit from proper seasoning. Don’t forget to season them with salt, pepper, and any desired herbs or spices for enhanced flavor.
Marinating Too Long in Acidic Marinades: If using acidic marinades, like those with citrus, don’t marinate shrimp for too long, as acid can start to “cook” the shrimp, affecting their texture.
Crowding the Pan: Avoid overcrowding the cooking pan, as this can lead to uneven cooking. Cook shrimp in a single layer for the best results.
Ignoring Shrimp Size: Different recipes may call for specific shrimp sizes. Pay attention to size recommendations to achieve the desired texture and cooking times.
Not Checking for Allergies: If you’re cooking for others, be mindful of shellfish allergies. Always inquire about allergies before serving shrimp-containing dishes.
By avoiding these common mistakes, you can enhance the flavor, texture, and overall enjoyment of your cooked shrimp.
And there you have One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus with buttery shrimp, garlic shrimp, lemon shrimp, one pan shrimp. My favorite kind of shrimp.
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Ingredients
Asparagus
Shrimp
- 1 ½ 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
Instructions
- Preheat oven to 400 degrees F.
- Line a Jelly Roll Pan (10×15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Meanwhile, remove tails from shrimp.
- 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), ½ teaspoon salt, ¼ teaspoon paprika, ⅛ teaspoon pepper, 1/8-¼ teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
- 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.
- 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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You might also like theses shrimp recipes:
Lemon Garlic Shrimp Fettuccine
Roasted Shrimp and Broccoli Fettuccine Alfredo
Crystal Young says
Yummm… throw some bacon over that asparagus and that’s quite a meal! Thanks for always posting such great dishes.
Jen says
Hi Crystal, you are so sweet, thank you for taking time to comment! I love the idea of tossing in some bacon, maybe some Parmesan and that’s perfection!
Catherine says
I just put this in the oven and we are so excited! We are just starting a keto diet and thought this looked yummy. Can’t wait to eat it…good thing I don’t have to wait long.
Sarah says
Hi! What do you think about substituting chicken for the shrimp?
Sabine says
Hi I want to make this tonight. I was wondering. Do the shrimp have to be defrosted before you put them on the pan?
Jen says
Hi Sabine, yes they do 🙂
April says
Hi! Maybe keep missing it above, but when do you add parsley?
Jen says
Sorry April! You add it with the olive oil and all the spices- enjoy!
Bonnie says
My gosh. Easy and delicious! The asparagus was absolutely perfect. We love garlic so we added a few more cloves. Made a side salad and called it done:) Thank you.
Jen says
Yay! easy and delicious is the best combo- so happy it was a winner and it sounds delicious with a salad! I tend to add more garlic too, so I’m glad you were able to tailor it to your tastes! Thanks Bonnie!
Sharon says
I’m making this tonight. Instead of rice or pasta I’m going to try with zoodles. Can’t wait.
Jen says
Zoodles sound divine with this flavor combo! Hope you love it!
Janice says
Jen, you are using raw, frozen shimp(when frozen)?
Jen says
Hi Janice! I am using raw frozen shrimp that has been defrosted 🙂
Sara says
Holy cow this was amazing! My kids were licking their plate and my husband promptly requested I save this recipe. Delicious! Thank you!
Jen says
YES! That is awesome Sara, I am thrilled it was such a hit with the entire family! Thank you!
Holly says
Made this for dinner tonight; turned out delight! Thanks for the easy recipe.
Jen says
You are so welcome Holly, I’m so glad you liked it! Thanks for taking the time to comment!
Tori says
It was delicious. I tried to save half for tomorrow but I ended up eating it all. First time I cooked raw shrimp.
Jen says
Hi Tori, I am so happy your first time cooking with raw shrimp was such a success! Its the quickest/easiest protein to cook with in my opinion – it will open a whole new world 🙂 So happy you loved this so much!
Amanda Collins says
Very much looking forward to this tonight for our Lent dinner. Do you have nutrition facts somewhere that I missed, by chance? Can’t wait for dinner!!
Jen says
Awesome Amanda, I hope you love it! You can calculate nutrition facts at http://www.myfitnesspal.com/recipe/calculator
Amy says
We love shrimp, but I have actually never made it myself at home. So, I need a little help in knowing what to buy. 🙂 Does the shrimp just come in a bag frozen? And I am looking for deveined shrimp? Is there skin on shrimp when you buy it? Also, do you know what a good deal, as far as price goes, is on a pound of shrimp, and about how many shrimp are in a pound? As you can tell, I have a lot of questions about purchasing and working with shrimp, so any tips would be welcomed! Thanks!
Jen says
Hi Amy, I’m excited for you to venture out into the world of cooking shrimp – its so easy, you are going to love it! Yes, the shrimp comes frozen. You want to look for raw, peeled, deveined, as opposed to cooked, shell on – most stores have one or the other, so as long as you get raw, shell off you should be good. I recommend buying your shrimp at Costco if you are able as they always have great deals. There are about 25 medium shrimp in a pound but this recipe is very forgiving as far as quantity goes so I wouldn’t worry too much about that. If you get stumped at the store I would recommend asking a supermarket attendant – they will be more than happy to help! Best of luck!
Amy says
Thanks for the tips! I made this dish last night, and it was a huge hit for my husband, toddler, and me! Thanks for a yummy and simple recipe. I’m looking forward to trying more shrimp recipes.
Jen says
You are so welcome Amy, I’m so happy it was a winner with the whole family! Yay for more shrimp recipes!
Priscilla says
What temp do we cook this yummy meal at?
Jen says
Hi Priscilla – it is in step 1 – 400 degrees F. Enjoy!
Erica Gott says
I made this tonight and it was sooooo delicious! I found the thinnest asparagus at Aldi today, and had bought frozen small shrimp. I didn’t have fresh parsley, so added dried flakes. Next time I’ll be sure to have some on hand, but it was still very tasty. I just shared a pic of mine plus your link on my FB page.
Jen says
Awesome Erica, I am so happy you loved it and I’m sure dried parsley was still wonderful! Thank you for sharing on FB!!!
Debbie/Deebi27 :) says
Jen,
Saw and Pinned this a couple of weeks ago and tried it tonight. Yum, Yum! When I make something new, I always ask the hubster, “Is this a make again meal?” His answer, “Yes, but not tomorrow!” I said, “To bad, I have a leftover meal ready for you sometime this week!” I work nights 🙁 I have one for myself as well.
I am following your yummines on Pinterest! Thank you!
Jen says
You are so welcome Debbie! This definitely is a great quick meal when you work nights, so happy you both enjoyed it! Thank you!
Renata says
Jen,
I was looking for something simple but delicious for the 16 large shrimp in my freezer and the pound of large-ish asparagus I bought yesterday (guess the season is drawing to a close :() and ran across your recipe. My laziness forced me to consolidate a few of the steps – mainly I just combined the olive oil, garlic, spices and lemon juice all together (I was a bit heavy handed with the chili flakes) – and brushed it on the asparagus, and while waiting out the first 6 minutes I put the shrimp in a plastic bag with the rest of the olive oil mixture and let it marinate, then poured the shrimp onto the sheet pan, dotted everything with butter and grated some parmesan over the asparagus. Your timing on the asparagus was just perfect and the whole thing was sooo delicious. I managed to keep myself from having the leftovers for breakfast today, but I didn’t make it all the way to lunch so I had brunch instead!
Thank you so, so much for this recipe. I can see switching it up a bit when fresh asparagus is no longer available – maybe some chicken strips and broccoli, but keeping the olive oil mixture the same of course!
Jen says
You are so welcome Renata! I’m so glad you stumbled upon this recipe that happened to use the ingredients you had on hand and that it was a winner! Definitely will be a great base to switch up the veggies and shrimp – so versatile! Thank you for taking the time to comment!
paige ward says
LOVE this!!! Have made over 10 times. Shared with all my “sheet pan” friends & they all love it & they are sharing. Doing today for Easter Brunch with addition of tomatoes which I do (cherry/grape type) at the start with the asparagus & serving with grits for a “lite” version of shrimp & grits! So many possibilities! Jen, THX ever so for this gem of a recipe!!!!
Jen says
whoa, that is awesome you have made this over 10 times!!! I love your addition of tomatoes and it sounds delicious with grits, yum! Thank you so much for sharing with your friends Paige! Best!
Chelsea says
This looks great! Has anyone figured the calorie count on the asparagus and shrimp? I’m sure it’d be easy to do. Just wondering if anyone has already.
Rayisa Wilcox says
Not very low in calories considering the oil and butter but certainly low in carbs. For a brunch, I topped the asparagus with a poached egg. Delicious. Thanks Jen.
Jen says
Love the the idea of topping it with a poached egg-yum!
Michele says
Used this recipe on a Argentina Pinks, it was amazing! Substituted red pepper flakes with a generous sprinkle of Tony Chachere’s Original Creole Seasoning! Delish!!!!
Jen says
mmmm! Love the substitution of Creole Seasoning, that sounds amazing! So happy you liked it Michele, thank you for commenting!
Lynn Pedroza says
What temperature do you set the oven? I don’t see that. Thanks!
Jen says
Its in step 1 – 400 degrees F. Enjoy!
Ellen says
Omg…this was so good. Quick and delicious.
Jen says
Awesome Ellen, so happy you loved it! Thank you!
Carol Perry says
Made this tonight and it was delicious!!! Thanks for this recipe, we will make it again!
Jen says
You are so welcome Carol!!
Niki @ Toot's Mom is Tired says
Can’t wait to try this! I’ve never made shrimp before, and it looks so good!
Jen says
You will love how easy making shrimp is! After you try this, you will want to make shrimp everything 🙂
Daniell says
Hi! I didn’t realize the recipe said raw shrimp and I bought cooked tail on! Will this still be ok to use? And tweeks to the recipe since it’s cooked?? Looks delicious!
Jen says
Hi Daniell! Yes, you can certainly use your shrimp still – you will just want to bake it less time because we are just heating and not cooking. Follow the same directions except you’ll roast your asparagus 7-9 minutes and your shrimp for about 3 minutes, just until its heated through. enjoy!
Crissy says
I love this recipe, sheet pan dinners are amazing! I usually overcook shrimp but the timing was perfect here. It cooked in the butter and became so tender. I served this with brown rice. I only used 1/4 tsp of salt for the shrimp and it was perfect, I loved the lemon butter sauce! Thanks for this beautiful recipe, will definitely make again.
Jen says
Hi Crissy, I am sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment and am thrilled this was such a hit! Brown rice is my favorite to serve this with as well 🙂
Susan Selstad says
Quick question and forgive me if I missed it; How hot is the oven?
Jen says
No worries Susan – its in step 1 – 400 degrees F. Enjoy!
Rose says
I have basil cheese tortellini I’m wondering is there enough sauce left over for a pound of the pasta or do you need to make extra?? Looks so good I wanna make it now!!!
Jen says
Hi Rose, I don’t think there is enough sauce for a pound of pasta. If you want to use it as a sauce, I would add more butter and garlic and then add additional olive oil to the pasta as well. Parmesan would also be delicious! hope this helps! enjoy!
Lauren Rabadi says
Hi Jen, I was hoping to share this recipe on a blog post about my favorite sheet pan recipes. I will not post the recipe, just link back to this page – is that ok?
Jen says
Absolutely, thanks for checking first!
Julie says
Hi! I am hoping to make this for my husband tonight but I am not a regular cooker. This may sound stupid but what do you put the oven temperature on.? I keep seeing roast but no temp.
Thanks!
Jen says
No problem Julie! Its in step one – 400 degrees. Enjoy!
Jasmine T says
Hello,
Did you use lemon juice from the lemon or from the bottle?
Jen says
I have made it both ways – both work great!
Elaine says
I admire the presentation on this one! It should also be a very yummy dish so adding it to the list of my favorites. Thank you!
Jen says
Thank you Elaine! Hope you love it!
Regelyn Banal says
Wow! I love it. I saw the picture of the recipe on Pinterest . I saved and clicked the image because it looks like so delicious. It makes me crave for that shrimp and asparagus. Thanks and keep on posting delicious recipes.
Jen says
Thank you so much Regelyn! I hope you continue to find more recipes to love here!
shannon says
This may sound dumb, but do you defrost the shrimp before you put in the oven?
Jen says
Hi Shannon, yes, definitely defrost first 🙂 Enjoy!
Hamza Akhtar says
Great Reciple !! i loved your work.
Jen says
Thank you so much!
Amy says
This looks amazing
Jen says
Thank you, hope you love it!
Jennifer says
If you added chicken to this, how would it change the recipe?
Jen says
Hi Jennifer, chicken pieces take about 15 minutes to bake so you would have to start them fist. Enjoy!
Sue says
My favorite shrimp dish. We like it spicy so I use hot chili oil and add grape tomatoes serve over zoodles.
Great on the grill for the hot summer days
Jen says
Thanks so much Sue, I am so happy this is one of your favorites. Adding the spice and throwing it on the grill sounds delicious!
Yvette says
I only have cooked frozen peeled shrimp, will this work? And do I have to defrost first?
Jen says
Hi Yvette, I would definitely defrost first. You are only going to want to roast the shrimp less time – just long enough to heat it through because it is already cooked so cooked. Enjoy!
Jane says
I made this tonight exactly as the recipe stated except cooked a few minutes longer as our shrimp were large.Excellent recipe that’s much lighter than traditional shrimp scampi. Thanks so much for sharing. Love sheet pan dinners.
Served with rice. Even ‘Mr. Picky’ had to admit it was good.
Jen says
Thank you so much Jane! I’m so glad you loved this recipe and even “Mr. Picky” liked it!
Katie says
Just made this and it came out fantastic! It’s my cheat day, so I added a BUTTLOAD more calories by butterflying the shrimp and filling with stuffing after seasoning!! Sooo delicious
Jen says
I’m so happy to hear that Katie, thank you! Butterflying and stuffing the shrimp sounds out of this world!
Ashley says
I just made this for my family and it was AMAZING!! Thank you!!
Jen says
You are so welcome! I’m so happy its a winner!
Beth Walters says
Had this for dinner tonight. It was amazing! Thanks for sharing.
Jen says
You are so welcome! I’m so happy you loved it! Thanks Beth!
Malaika Lacy says
Do you have the nutritionals for this meal?
Jen says
Sorry for the delay, I just got home from a vacation without internet! You can calculation nutrition at: https://www.myfitnesspal.com/recipe/calculator
Debbie says
I love this recipe. So easy, taste delicious, and easy clean up. Looking forward to trying more of your recipes. Thanks
Jen says
You are so welcome thank you for taking the time to comment! I hope you have fun exploring my site!
Patti says
I left out the paprika, red pepper flakes, and parsley then added parmesan. Both teenage, veggie hating girls loved it. I added extra butter so there would be a sauce to add to noodles. Will surely be making this again!
Jen says
I’m so happy you loved it! Parmesan and more butter sounds delicious!
Di says
WHat temp isn’t the oven?
Jen says
It’s in Step 1 and can be easy to miss – 400 degrees F. Enjoy!
Meredith says
Can I make this with cooked shrimp? Would cooking times differ?
Jen says
Hi Meredith, since cooked shrimp is already cooked, you would only want to warm them through and not bake them the entire time. I have not tried it with cooked, shrimp but I am guessing they would only need a couple minutes in the oven. Good luck!
Taylor says
Can you meal prep this for lunches?
Jen says
Absolutely!
Jeni says
Delicious! Made this for dinner and we loved it! Thank you!
Jen says
Thanks for taking the time to comment Jeni! I’m so pleased it was a winner!
Jennifer says
I made this last night to be like a dupe of my favorite restaurant meal. I substituted very thin green beans for the asparagus because that is what I had. Because one pound of green beans took up more room than one pound of asparagus I also had to use two baking sheets. This was absolutely delicious and paired perfectly with homemade spicy mayo to be just the thing that I was trying to recreate healthier and cheaper. Thanks so much for this recipe. It is a keeper for sure.
Jen says
Thanks so much Jennifer, I’m so pleased it was a hit! Love that you were able to use green beans and your spicy mayo sounds fabulous!
Sara says
This was so good!!! Adding the butter makes a huge difference. I’ll be making this again. Thanks.
Jen says
Thanks Sara, I’m so glad you loved it!