1 pound raw shrimp, peeled and de-veined
1 small onion, cut in half and thinly sliced
8 oz package baby bella mushrooms, cleaned and sliced
1 pint cherry tomatoes, cut in half lengthwise
1 bunch asparagus, trimmed and cut into 1 inch pieces
2 cloves garlic, minced
1/3 cup vegetable broth
1/2 lemon, juiced
Preheat oven to 425 degrees F.
Heat cast iron pan over medium-high heat.
Add the onion, mushrooms and garlic to the pan. Saute for 2-3 minutes.
Add the vegetable broth and lemon juice. Simmer for 3-5 minutes.
Add the tomatoes and asparagus to the pan and stir to combine. Place the shrimp on top of the vegetable mixture and bake in the oven for 15 minutes.
This recipe was originally adapted from a Pampered Chef recipe entitled “Roasted Chicken & Asparagus With Pan Sauce.”