It can be a real challenge to put a nice meal on the table during a busy week, let alone something with big flavors. Enter the sheet pan dinner! Nothing fancy here. Just a few ingredients, a single pan, and a short time in the oven. From oven to plate, your weeknight meal is simplified with this timesaving recipe. The only additional step is to uncork a beautiful Verdelho and pour yourself a glass or two. You deserve it!
Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks Recipe
Print
Sheet Pan Roasted Shrimp, Clams, Asparagus & Leeks
Description
Weeknights are made simple with this sheet pan recipe.
Ingredients
Scale
- 1 pound shrimp
- 1 pound clams
- 1 bunch asparagus
- 1 leek, sliced into rounds
- 1 lemon, sliced into rounds
- 3 tbsp butter
- ¼ cup white wine
- Salt and pepper to taste
- ¼ cup fresh chopped parsley
Instructions
- Place all ingredients on a parchment-lined sheet pan, top with cold butter and pour wine over everything.
- Bake at 400 degrees until shrimp are cooked through, clams are open and asparagus should be slightly charred.
- Enjoy your Sheet Pan Roasted Shrimp, Clams, Asparagus and Leeks!
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
- Advertisement -
