Ingredients:

1 lb. Asparagus, ends trimmed, cut into bite size pieces

1 T. Olive Oil

1 Garlic Clove, minced

1/4 t. salt

1/8 t. pepper

1 1/2 lb. uncooked, peeled Shrimp, tails removed

1 T. Olive Oil

2-3 Garlic Cloves, minced

1/2 t. salt

1/4 t. paprika

1/8 t. red pepper flakes

3 T. chopped Parsley

1 1/2 T. Lemon Juice

3 T. butter, cubed

Serve with:

1 lb. Angel Hair Pasta-cooked

Preheat oven to 400°. Line a jelly roll pan with foil and lightly spray with cooking spray. Spread Asparagus over pan and drizzle with 1 T. olive oil. Add 1 minced garlic clove, 1/4 t. salt and 1/8 t. pepper. Toss evenly to coat and roast in oven for 6-10 minutes, depending on thickness.

In bowl, add shrimp, 1 T. olive oil, 2-3 minced garlic cloves, 1 1/2 T. lemon juice and remaining seasonings and toss until coated. Push asparagus to one side of pan and spread shrimp on other side of pan. Top asparagus with 1 T. cubed butter and top shrimp with 2 T. cubed butter and roast for 6-8 minutes, until shrimp is opaque. Remove from pan and drizzle with additional lemon juice. Serve over the angel hair pasta.