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

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.

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.

📖 Recipe

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

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• 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.

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Ingredients

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• 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

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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.

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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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