Preheat your oven to 400°F.
Place the shrimp and asparagus in a single layer on a sheet pan.
1 pound large shrimp, 1 bunch thin asparagus
In a small bowl, mix melted butter, minced garlic, lemon juice, and lemon zest. Brush this mixture over the shrimp and asparagus.
¼ cup butter, 4 cloves garlic, 1 lemon
Sprinkle with lemon pepper seasoning, garlic powder, and crushed red pepper flakes if you like it spicy. Add salt and black pepper to taste.
1 teaspoon lemon pepper seasoning, ½ teaspoon garlic powder, crushed red pepper flakes, salt and black pepper
Bake for about 8 minutes, or until the shrimp turn pink and the asparagus is slightly tender. If you want the asparagus to be more tender, remove the shrimp and bake the asparagus for another 3-5 minutes. If the asparagus gets too dark, cover it with foil. Thicker asparagus may take longer to cook.
Take the pan out of the oven, sprinkle the shrimp with chopped parsley, and serve.
fresh parsley or cilantro
