Ingredients
The following ingredients have 3 Servings
- 16 oz asparagus
- 16 oz shrimp (peeled)
- 6 tablespoons olive oil
- 4 tablespoons sriracha
- 3 tablespoons honey
- 3 tablespoons ginger (minced)
- 1 tablespoon paprika
- 2 teaspoon red pepper flakes
- 1 tablespoon parsley
- 2 cups cherry tomatoes (sliced in half)
- 1 tablespoon basil
- 4 tablespoons Parmesan cheese
- 3 tablespoons butter (sliced thin)
- salt & pepper (to taste)
Instruction
- Preheat the oven to 375 F. Trim the hard ends off the asparagus and arrange in a single layer on a large jelly roll baking sheet. Season with salt and pepper. Spread on the minced garlic, then drizzle with three tablespoons of olive oil. Bake for ten minutes.
- Meanwhile, whisk together the sriracha honey, remaining olive oil, paprika, ginger, red pepper flakes and parsley. Pour over the shrimp and stir until completely covered.
- Remove the asparagus from the oven, keeping the heat on. Gently push the asparagus to the side of the baking sheet to make room for the shrimp. Spread the shrimp in a single layer, leaving a corner of space free.
- Add the cherry tomatoes in a pile in the remaining corner of the baking sheet. Season with basil and Parmesan cheese. Spread the Parmesan cheese across the asparagus, as desired. Place one slice of butter on top of the tomatoes, and the remaining slices of butter on top of the shrimp.
- Bake for an additional ten minutes, or until shrimp is pink and cooked through. Garnish with fresh parsley and Parmesan cheese, as desired. Enjoy!
