Shrimp and Asparagus

Shrimp and Asparagus with a lemon shallot vinaigrette is a light and healthy one pan dinner you can make in less than 30 minutes.

Course: entree

Cuisine: American

Servings:

Prep Time: 10

Cook Time: 8

Grate the zest from the lemon into a jar with a lid. Squeeze 2 tablespoons of lemon juice and add shallots. Add the olive oil and shake. Season to taste with salt and pepper.
Preheat oven to 450º.
Toss the asparagus with about 2 tablespoons of olive oil and season with salt and pepper. Place on half of a baking sheet, separating the spears. Roast on the top shelf of the oven for about 3 minutes.
Toss shrimp with about 2 tablespoons of olive oil and season with salt and pepper. Remove the pan of asparagus from the oven and arrange shrimp on the empty side. Return to the oven and roast until the shrimp are just cooked through, about 5 minutes.
Pour some of the lemon vinaigrette over the asparagus and place on serving plates. Add shrimp to the top and sprinkle with shaved parmesan and more vinaigrette.

If the shrimp is frozen, thaw it by placing shrimp directly into a bowl of cool water, they should thaw in about 10-20 minutes.
You do not have to devein the shrimp and is generally only done if using large shrimp.
This can be served warm or cold
If using small shrimp, decrease the cooking time.