By: Madison Padilla
– 1 bundle of asparagus
– 1 1/2 lbs of uncooked, defrosted medium shrimp
– 2 tablespoons olive oil
– Minced garlic
– Lemon juice
– Garlic salt
– Lemon pepper
– Red pepper flakes
One thing I know of college students is that we really like tasty food, but no one likes to pay the price (whether money or effort) for a snazzy meal.
Luckily there is a solution for this: one-pan dinners. For this dish, I was able to buy both the shrimp and asparagus on sale, so be sure to check your local grocery store ads when you want to make a dish that is out of the ordinary.
To start, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. If you are using frozen shrimp, set the shrimp into a bowl of warm water to quickly defrost.
Next, you’ll want to trim the bottom off of the asparagus; for anyone who hasn’t prepared asparagus before, simply bend the vegetable about one to two inches from the base until it snaps.
For further clarification, don’t be afraid to check online – there’s no shame in making sure that you’re preparing new food properly. Once the asparagus is trimmed, set the stalks into the pan and drizzle olive oil over the top of them.
As you might have noticed, I didn’t include measurements for the garlic, lemon juice, and seasonings. I did this because seasoning preference varies greatly upon the person and I’m the type of person to enjoy a very seasoned dish.
With that, I’ll include my approximate measurements and you are free to edit the recipe per your taste. Add about 1/4 tbsp of minced garlic, 1/4 tsp of garlic salt and 1/4 tsp of lemon pepper to the asparagus and toss until it is evenly coated. Set the asparagus into the oven for four to six minutes.
In the meantime, remove the tails from the defrosted shrimp. Once you are done with that the asparagus should be done. Make room on the pan for the shrimp and set them onto the pan.
Once again, apply the olive oil, minced garlic, garlic salt, lemon pepper, and the red pepper flakes (about 1/4 tsp depending on your preference).
Place the sheet back into the oven for another six minutes. Once that time has passed, take the sheet out of the oven and drizzle more lemon juice onto the shrimp and asparagus, and pair with rice or pasta.