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
INGREDIENTS
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 by Anna Calabrese/ Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
