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–+ servings

Sheet Pan Shrimp with Asparagus and Cherry Tomatoes

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4

Ingredients
  

  • 1 1/2 pounds large shrimp peeled and deveined
  • 1 pound asparagus trimmed and cut into 2-inch pieces
  • 1 pint cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil chopped
  • 2 tablespoons pine nuts toasted

Instructions
 

  • Preheat the oven to 450°F and line a sheet pan with parchment paper. In a large bowl, toss the asparagus and cherry tomatoes with half the olive oil, salt, and pepper. Spread them evenly on the prepared sheet pan and roast for 5 minutes.
  • Meanwhile, in the same bowl, combine the shrimp with the remaining olive oil, minced garlic, lemon zest, oregano, and red pepper flakes. Season with the remaining salt and pepper.
  • After the vegetables have roasted for 5 minutes, add the seasoned shrimp to the pan, arranging them in a single layer. Continue roasting for 6-8 minutes, until the shrimp are pink and cooked through and the asparagus is crisp-tender.
  • Remove from the oven and immediately drizzle with fresh lemon juice. Garnish with chopped basil and toasted pine nuts for a dish that embodies the fresh, vibrant flavors of Mediterranean coastal cuisine.
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