I love easy dinners and this one fit the bill. With only three steps, I couldn’t ask for more. Add to that, flavor, tenderness and great texture and we’ve got a winner.
It’s no secret that asparagus and shrimp were made to be together. I’m not sure what it is, but the flavors just work. And really, there isn’t much beyond some salt, pepper and olive oil that truly makes these ingredients sing. If you were to add some shallots and lemon to the mix, things would be even better. That’s what this recipe does.
What I have to share with you today is a simple roasted shrimp and asparagus dish. It’s roasted in the oven, so there are no fancy cooking techniques involved. All you need to do in this regard is follow the easy instructions below. There isn’t technique, per se, but there definitely are instructions.
There’s also a vinaigrette that goes with this dish. Don’t worry, it’s just as straightforward as the primary ingredients. Mix some other things in a bowl and when everything is done cooking, plate it and enjoy.
2 Tablespoons Shallots, Chopped
1/4 Cup Extra-Virgin Olive Oil
Ground Black Pepper
1 Pound Asparagus, Trimmed
1 Pound Large Shrimp, Cleaned With Tail On
1/3 Cup Parmesan Cheese, Grated
I’d like to thank Curtis Stone and his cookbook titled What’s For Dinner for this recipe. I’ll add this to the long list of fabulous recipes this man has created.
Arrange one oven rack so it’s in the bottom position. Then, pre-heat the oven to 450 degrees.
Prep the Asparagus
Cut the tough ends off the bunch of asparagus. Then, place the asparagus in a medium sized bowl and drizzle about 1 tablespoon of olive oil over it. Add a pinch of salt and a pinch of pepper and shake the bowl around until all the asparagus is completely coated with the oil.
Make the Vinaigrette
In a medium sized bowl, add the zest from one lemon. Then, squeeze that same lemon so the juice is in the bowl as well. You should end up with about 2 tablespoons of juice. After that, add the chopped shallots, a pinch of salt, a pinch of pepper and 2 tablespoons of olive oil. Whisk well until all the ingredients are combined.
Prep the Shrimp
Add the pound of cleaned shrimp to a medium sized bowl. Drizzle 1 tablespoon of olive oil over it and add a pinch of salt and a pinch of pepper as well. Mix the shrimp completely until each one is coated with the olive oil.
Cook the Asparagus
This is the part this recipe really needs to be followed. Because we don’t want to “steam” the asparagus, it needs to be cooked separate from the shrimp. Shrimp has a lot of moisture in it and the asparagus simply wouldn’t stay firm if both ingredients were cooked together in the same oven.
With this in mind, spread the asparagus out on a large baking sheet.
Add the tray to the bottom rack in the oven and let the asparagus roast for between 5 and 6 minutes. The goal here is to gently cook the asparagus, but to have each piece keep its integrity. You’ll know they’re finished when they turn bright green.
When the asparagus is finished, remove the tray from the oven.
Cook the Shrimp
Divide the asparagus between 4 plates. When the tray is cleared, add the shrimp to it. Then, cook the shrimp the same way you did the asparagus and for the same time (5 to 6 minutes). You’ll know the shrimp is done when each one is opaque and firm. At that point, remove them from the oven.
Plate & Serve
When the shrimp are finished cooking, remove the tray from the oven and divide them between the 4 plates, on top of the asparagus. Then, spoon out the vinaigrette and spread it on top of the shrimp. You can also sprinkle the cheese on top of everything to make the dish taste incredible.
The Final Dish
I took this photo before adding the cheese. Whoops. I’ll tell you though, it’s really good. The shrimp are so tender and the flavors are definitely there. Give it a try. Thanks for reading!