Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce
This post may contain affiliate links, which won’t change your price but will share some commission.
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.
Print
Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Stovetop/Oven
- Cuisine: American
Description
Shrimp and veggies cook in stages on one smokin’ hot sheet pan, then finished with a quick + easy 3 ingredient sauce.
Ingredients
- 1 pound Broccolini, cut into thirds
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1/2 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
- Place a large roasting pan or jelly-roll pan in oven. Preheat oven to 500° (leave the pan in the oven while it preheats).
- Combine Broccolini, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Combine mushrooms, 1 tablespoon oil, and 1/8 teaspoon salt in another bowl; toss to coat. Combine shrimp, remaining 1 tablespoon oil, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another bowl; toss to coat.
- 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.
- Place remaining 1/8 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
Keywords: shrimp, broccolini, sheet pan dinner, sheet pan meal
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
