Servings: 6 1 Serving of shrimp and asparagus counts as: 1 vegetable, 2 fats, 1 protein
Preheat oven to 400 degrees F.
Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray.
Add asparagus and drizzle with 1 tablespoon olive oil.
Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Toss until evenly coated then line asparagus in a single layer.
Roast for 4-6 minutes depending on thickness.
Meanwhile, remove tails from shrimp.
Remove pan from oven and push asparagus to one side of the pan (keep in a single layer).
Add shrimp and drizzle with 1 tablespoon olive oil.
Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
Top asparagus with 1 tablespoon cubed butter, evenly spaced.
Top shrimp with 2 tablespoons cubed butter, evenly spaced.
Roast for 6 minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with lemon juice.
Season with additional salt and pepper to taste.