1 pound raw shrimp I like 21-25 count size
1 pound asparagus
3 tablespoon olive oil
Parmesan cheese for topping about 1 ounce
zest of one lemon
kosher salt
red pepper flakes


1.Preheat oven to 425°F
2.Remove woody ends of asparagus by bending each stalk until the end snaps off.
3.Arrange asparagus on a baking sheet, drizzle olive oil (1-2 tablespoons), season with salt, pepper and a pinch of red pepper flakes.
4.Roast for 10-15 minutes.
5.Meanwhile, toss the shrimp with 1 tablespoon of olive oil, lemon zest, salt, pepper and red pepper flakes. Allow to marinade while asparagus is roasting.
6.After asparagus is cooked but not quite done (10-15 minutes usually), carefully add the shrimp to the pan, arranging around the asparagus.
7.Roast for about 5 more minutes, until shrimp are pink and cooked through.
8.Remove from oven and top with freshly grated parmesan.

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