Garlic Butter Sheet Pan Shrimp

Mains

Prep Time: 20 minutes Cook Time: 36 minutes Servings: Servings 4 servings Source:

Ingredients

1x 2x 3x

1 ½ pounds baby potatoes washed and cut

1 ½ tablespoons olive oil divided

1 teaspoon oregano

1 pound asparagus washed and cut into 1" pieces

1 ½ pounds jumbo shrimp peeled and deveined

½ teaspoon basil

1 tablespoon fresh parsley

Garlic Butter Drizzle

¼ cup butter melted

1 clove garlic minced

1 teaspoon lemon zest

¼ teaspoon red pepper flakes

salt & pepper to taste

Directions

Preheat oven to 450°F.

Toss potatoes with 1 tablespoon olive oil, oregano, salt & pepper. Place on a roasting pan and roast 20 minutes.

Toss asparagus with 1 tablespoon olive, salt and pepper. Flip potatoes and add asparagus to the potatoes on the roasting pan. Roast 10 minutes (If asparagus is thin it can be added with the shrimp).

Combine garlic butter ingredients. Toss half of the garlic butter mixture with the shrimp. Add shrimp to the pan and roast an additional 6-8 minutes or until shrimp is cooked.

Remove from the oven and sprinkle basil and parsley over top.

Serve with remaining melted garlic butter for dipping or drizzling.

Notes

If your asparagus is thicker it may need a few minutes extra. Add it to the pan for a few minutes before adding shrimp.

Nutrition

Calories: 441 | Carbohydrates: 35g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 444mg | Sodium: 1388mg | Potassium: 1092mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1238IU | Vitamin C: 51mg | Calcium: 308mg | Iron: 8mg