Sheet Pan Pesto Shrimp & Baby Asparagus
Sheet Pan Pesto Shrimp & Baby Asparagus is a deliciously easy one-pan meal that combines succulent shrimp with vibrant asparagus, all tossed in aromatic pesto. This quick recipe is perfect for busy weeknights or entertaining guests without the fuss of extensive cleanup. Just pop everything in the oven and enjoy a tantalizing dish bursting with flavor, making dinner both satisfying and effortless.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 lb baby asparagus, trimmed
- 1/2 cup pesto sauce
- 2 tbsp olive oil
- Juice of 1 lemon (about 2 tbsp)
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange trimmed asparagus on a lined baking sheet.
- In a bowl, toss shrimp with pesto, olive oil, and lemon juice until well-coated.
- Spread shrimp over the baking sheet alongside asparagus.
- Bake for 12-15 minutes until shrimp are pink and opaque and asparagus is tender-crisp.
- Serve warm, optionally drizzling with additional pesto.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 220mg
Keywords: For extra spice, sprinkle red pepper flakes before baking. Substitute baby asparagus with green beans or broccoli for variation. Store leftovers in an airtight container for up to three days; reheat at 350°F for best results.