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Close-up of seared shrimp with tails on and blistered tomatoes in a garlic butter sauce. (Garlic Parmesan Shrimp and Veggies)

Garlic Parmesan Shrimp and Veggies: The Ultimate 20-Minute Sheet Pan Dinner

This Garlic Parmesan Shrimp and Veggies recipe features succulent seared shrimp, charred asparagus, and blistered tomatoes in a toasted garlic butter sauce. A 20-minute, low-carb meal perfect for busy weeknights and Pinterest-worthy presentation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) Large Shrimp Tails on, peeled and deveined
  • 1 lb (450g) Asparagus Spears trimmed
  • 1.5 cups (225g) Cherry Tomatoes Whole
  • 4 tbsp (56g) Unsalted Butter Divided
  • 5 cloves Garlic Minced fresh
  • 1/2 cup (50g) Parmesan Cheese Finely grated
  • 2 tbsp Fresh Parsley Chopped
  • 1 tbsp Lemon Juice Freshly squeezed

Equipment

  • 1 Large Skillet or Sheet Pan Cast iron works best for the char.
  • 1 Chef's Knife

Method
 

Preparation
  1. Trim the asparagus and pat the shrimp dry with paper towels to ensure a crisp sear.
Cooking
  1. In a large skillet over medium-high heat, char the asparagus spears for 3 minutes. Add cherry tomatoes and cook until they blister and soften.
  2. Push veggies to the side. Melt 2 tbsp butter and sear shrimp for 2 minutes per side until pink. Add minced garlic in the last minute and toast until golden.
  3. Lower heat. Add remaining butter, lemon juice, and parmesan cheese. Toss everything together until a translucent glaze forms. Garnish with fresh parsley.

Notes

Use fresh garlic for the best toasted flavor profile.
Add a pinch of red pepper flakes if you prefer a spicy kick.