SHEET PAN SHRIMP & ASPARAGUS — cooked together on one pan with garlic lemon butter shrimp and panko Parmesan crusted asparagus! It’s a tasty, quick dinner that’ll wow your guests!
— 1 lb (ca. 454 g) asparagus (medium thickness), tough bottom ends trimmed
— 1/2 cup all-purpose flour
— 1 cup panko bread crumbs
— 2 large eggs
— 1/2 cup freshly grated Parmesan cheese
— 3 tsp lemon zest, divided
— Salt and freshly ground black pepper
— 2 tsp Italian seasoning, divided
— 1 1/4 lbs. jumbo or extra large shrimp, peeled and deveined
— 5 Tbsp butter, divided
— 1 Tbsp lemon juice
— 1 Tbsp minced garlic (3 cloves)
— 1/8 tsp red pepper flakes, or more to taste
— 2 Tbsp minced fresh parsley
— Olive oil cooking spray
Preheat the oven to 425 degrees Fahrenheit (ca. 218 °C). Using olive oil cooking spray, coat a rimmed 18 by 13-inch baking sheet.
Place flour in a shallow bowl.
In a second shallow bowl, crack the eggs, add 1 1/2 teaspoons of water, and whisk until the egg white and yolk are thoroughly combined.
Combine panko bread crumbs, Parmesan cheese, 1 1/2 teaspoon lemon zest, 1 teaspoon Italian seasoning, and season with salt and pepper in a third shallow bowl. Toss the ingredients together.
Rinse asparagus in water. Then, working with up to four lightly wet asparagus spears at a time, dip them into flour to coat on all sides.
Transfer to egg mixture, coat on all sides. Lift and let excess run off, then transfer to panko mixture.
Coat in panko mixture on all sides, then transfer to prepared baking sheet, aligning on one side. Repeat process until all asparagus spears are coated.
Dab shrimp dry with paper towels. Add to a medium mixing bowl, along with garlic, remaining 1 1/2 tsp lemon zest, 1 tsp Italian seasoning, red pepper flakes, season with salt and pepper to taste and pour in 3 Tbsp melted butter. Toss right away, then pour onto empty side of baking sheet (they’ll overlap, that’s ok).
Spray asparagus lightly with olive oil cooking spray. Bake in preheated oven until asparagus is tender and shrimp are just cooked through, about 10–12 minutes.
Drizzle the remaining 2 Tbsp butter and the lemon juice over the shrimp. Sprinkle parsley over and serve warm.