Roasted Shrimp and Asparagus

• Gluten free

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 lb Asparagus
  • 1 Lemon, Zest of

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper
  • 1 Red pepper flakes

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on foxandbriar.com

Description

Ingredients

• 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
• pepper
• red pepper flakes

Directions

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