Speedy Sheet Pan Shrimp Scampi
with Asparagus & Cherry Tomatoes
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
We’re already winning by tossing lemon and garlic with cherry tomatoes, asparagus spears and plump pink shrimp. And then we’re putting butter and grated Grana Padano on top. Quick cooking components and a baking sheet make for some killer keto al'Italiano.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- ½ Bunch of asparagus
- 1 Lemon
- 15ml Minced garlic
- 280g Cherry tomatoes
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Shrimp
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
22 g
Saturated Fat
11 g
Sodium
1520 mg
Total Carb
16 g
Sugars
7 g
Protein
32 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the woody ends of the asparagus; halve crosswise on an angle. Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. Halve the lemon; thinly slice ½ and quarter the remaining ½.
Start the sheet pan
On a lined sheet pan, toss the shrimp*, tomatoes, asparagus and sliced lemon with the garlic, a drizzle of oil, the spices and S&P. Roast, stirring halfway, 10 to 12 min., until cooked through.
Finish the sheet pan
Medium-dice 2 tbsp butter (double for 4 portions). When the shrimp and vegetables are cooked through, remove from the oven and switch the oven to broil. Sprinkle with the cheese and scatter the butter evenly over top. Broil, 2 to 3 min., until beginning to brown.
Plate your dish
Divide the sheet pan between your plates. Garnish with the lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
