Sheet Pan Shrimp with Tomatoes and Asparagus

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Asparagus

  Raw

  4 cup or 536g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

Directions

1. Preheat the oven to 400°F.
2. In a medium bowl, combine the shrimp with one-third of the olive oil, salt, and pepper. Toss to coat and set aside.
3. On a baking sheet lined with aluminum foil or parchment paper, arrange the asparagus and cherry tomatoes on the sides, leaving the center open for the shrimp.
4. Drizzle the vegetables with the remaining olive oil, sprinkle with salt and pepper, spread out in an even layer, and roast for 10 minutes.
5. Remove the sheet pan from the oven and place the shrimp in the center in an even layer. Roast for an additional 8 minutes. Serve.