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    Home » Recipes » Easy Recipes

    Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce

    Modified: Jan 9, 2018 · Published: Aug 6, 2015 by Ashley

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    Shrimp and veggies cook in stages on one smokin' hot sheet pan, then finished with a quick + easy 3 ingredient sauce.

    This recipe is from the latest issue of Cooking Light, and it was a BIG hit with my family. Even my 3-year-old loved it!

    The preparation is really simple - you preheat the oven with a sheet pan in it, then add the ingredients to the pan in stages so everything cooks on one pan.

    Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce

    I served this over steamed jasmine rice, which rounded out the meal nicely. It's a super simple dish that's perfect for a weeknight meal.

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    A plate of shrimp with mushrooms and broccolini.

    Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Cooking Light
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 4 Servings 1x
    • Category: Main Dish
    • Method: Stovetop/Oven
    • Cuisine: American
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    Description

    Shrimp and veggies cook in stages on one smokin' hot sheet pan, then finished with a quick + easy 3 ingredient sauce.


    Ingredients

    Scale
    • 1 pound Broccolini, cut into thirds
    • 3 tablespoons olive oil
    • ¾ teaspoon kosher salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 5 ounces shiitake mushroom caps, sliced
    • 1 pound large shrimp, peeled and deveined
    • 2 tablespoons unsalted butter
    • 2 tablespoons water
    • 2 tablespoons minced fresh chives

    Instructions

    1. Place a large roasting pan or jelly-roll pan in oven. Preheat oven to 500° (leave the pan in the oven while it preheats).
    2. Combine Broccolini, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl; toss to coat. Combine mushrooms, 1 tablespoon oil, and ⅛ teaspoon salt in another bowl; toss to coat. Combine shrimp, remaining 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper in another bowl; toss to coat.
    3. Arrange Broccolini and mushrooms side by side on one half of hot roasting pan (leave other half of pan open for shrimp). Roast at 500° for 8 minutes. Add shrimp to pan. Roast vegetables and shrimp 4 minutes or until shrimp are done.
    4. Place remaining ⅛ teaspoon salt, butter, and 2 tablespoons water in a small saucepan over medium-high heat; bring to a simmer. Remove pan from heat; stir in chives. Serve sauce with shrimp and vegetables.

    Notes

    Recipe from Cooking Light August 2015

    Cooking Light's Notes: This dish is simplicity itself: Everything cooks on a roasting pan in a very hot oven in stages for just 12 minutes, and the foaming chive butter sauce takes only 2 minutes on the stovetop. Be sure to add the minced chives at the last moment after the pot comes off the heat; cooking will turn the chives bitter.

    Nutrition

    • Serving Size:
    • Calories: 289
    • Sugar: 2.8 g
    • Sodium: 409.5 mg
    • Fat: 17.5 g
    • Saturated Fat: 5.2 g
    • Carbohydrates: 10.2 g
    • Fiber: 3.9 g
    • Protein: 26.9 g
    • Cholesterol: 197.7 mg

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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