1 pound thin/medium asparagus, ends trimmed
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
For Shrimp:
1 pound medium or large uncooked shrimp (tail-off, peeled, and deveined), thawed if frozen
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
1 tablespoon dried parsley
1 1/2 tablespoons lemon juice or more to taste
3 tablespoons butter, cubed
1/2 pound angel hair pasta (optional)
Preheat oven to 400 degrees. Cook pasta (if using) according to package directions while continuing with the recipe.
Line a baking sheet with foil. Add asparagus and drizzle with olive oil. Add garlic, salt, and pepper. Toss until evenly coated then arrange asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
Meanwhile, in a large bowl, combine shrimp, olive oil, garlic, salt, paprika, pepper, red pepper flakes, parsley, and lemon juice. Remove pan from the oven and move the asparagus to one side. Arrange the shrimp evenly on the other side of the pan. Dot asparagus and shrimp with the cubed butter.
Bake for 6 minutes or just until shrimp is opaque. Serve shrimp over pasta.
*We double the shrimp and pasta for our large family and bake on one extra-large baking sheet.
Adapted from carlsbadcravings.com
