Ingredients:

  • 1.5 lbs large shrimp (16-20 count), peeled and deveined, tails on
  • 1 lb fresh asparagus, woody ends trimmed
  • 2 large lemons, 1 sliced into rounds and 1 juiced
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, cubed and kept cold
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 200°C (392°F). Place an empty large rimmed baking sheet inside the oven as it heats to ensure a proper sear.
  2. In a large mixing bowl, toss the shrimp and asparagus with olive oil, minced garlic, salt, pepper, and red pepper flakes until thoroughly coated.
  3. Carefully remove the preheated sheet pan from the oven. Immediately spread the shrimp and asparagus in a single, even layer to prevent steaming.
  4. Arrange the lemon slices among the shrimp and asparagus. Return the pan to the oven.
  5. Roast for approximately 8-10 minutes total. In the final 2 minutes of cooking, scatter the cold butter cubes over the pan to create a glossy emulsion with the natural juices.
  6. Remove from oven, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving.