Sheet Pan Shrimp and Asparagus

Preheat the oven - Preheat oven to 400˚F.

Make the garlic butter sauce - In a small saucepan over low heat, add the butter and garlic. Cook until the butter is melted and the garlic is fragrant, 3-4 minutes. Be careful not to let the butter brown. Remove from heat and stir in parsley, lemon zest, and lemon juice. Set aside for later use.

Roast the asparagus - Lay out asparagus on a baking sheet. Drizzle with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and roast for 7 minutes. The asparagus will continue to cook after you've added the shrimp.

Roast the shrimp - Toss shrimp with the chili powder and the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. After asparagus has roasted for 7 minutes, move them to one side of the sheet pan and add shrimp to the second half in a single layer. Return to oven and roast for another 7 minutes. It's okay if some of the asparagus overlap. The sheet pan is done when the shrimp have turned a light pink color and are firm in texture. The asparagus should be browned on the edges and fork tender.

Cut asparagus and drizzle with garlic butter - Carefully remove the asparagus from the sheet pan and chop into 3-4 pieces. Place back onto the sheet pan with the shrimp and coat everything lightly with half the garlic butter sauce.

Serve - Serve asparagus and shrimp over thin spaghetti with the remaining garlic butter sauce and fresh parsley.