Shrimp and Sausage Sheet Pan Dinner


Here’s another delicious sheet pan dinner that is quick and easy with minimal clean-up. Use whatever level of spiciness of sausage and seasoning you like. Serve on rice, pasta, or even over zoodles! Barb L.

Serves: 6


1 pound raw shrimp, peeled and deveined

1 pound chicken sausage sliced if precooked, cooked and then sliced if raw (There are wonderful possibilities out there! I bought my Mild Sweet Italian chicken sausage at Fresh Thyme)

1 pound asparagus, trimmed and cut into 3” pieces, on the diagonal if you want to be fancy

2 shallots, sliced into wedges

1 Tbsp Flying Olive Lemon, Gremolata, Garlic, or Chipotle or a Combination (I used almost a full tablespoon of one of the first 3, then added a few drops of Chipotle)

1 tsp salt (check to see if your seasoning has salt, and adjust)

2 tsp Creole/Cajun Seasoning or Old Bay Seasoning

1 lemon

Freshly ground black peeper to taste

Rice, pasta, zoodles, if desired


Preheat the oven to 400 degrees F. Place the sheet pan, covered in aluminum foil, in the oven to preheat as well.

In a large bowl, toss the asparagus and shallot pieces with the Flying Olive EVOO(s) of Choice. Add ½ tsp. CAREFULLY take the sheet pan out of the oven and spread the sausage and asparagus on one side of it. Place on the center rack and roast for 10 minutes.

Remove the pan CAREFULLY from the oven and add the shrimp Season the entire sheet pan with the remaining salt, freshly ground pepper, and seasoning of choice. Squeeze the lemon over the top of everything. Gently toss ingredients. Roast for an additional 6-7 minutes or until precooked sausage is warmed through and shrimp are pink. Serve.

Submitted by Barb L.