Old Bay Shrimp and Sausage Sheet Pan Dinner

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  1 lbs Asparagus
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  2 Shallot(60g)
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  1 tsp 1 teaspoon kosher salt
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  12 oz Sausage, Chicken, Italian
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  1 lbs Shrimp
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  Freshly Cracked Black Pepper, To Taste
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  2 tsp Old Bay seasoning blend
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  1 Lemon(108g)
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  1 Egg, Whole, Large(44g)
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  1 Garlic(3g)
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  2 tsp 2 Teaspoons Lemon Zest, (From 1 Medium Lemon)
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  1 tbsp Lemon Juice, Fresh
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  1 tsp 1 teaspoon kosher salt
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  1 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Slice the Italian chicken sausage into ½-inch-thick rounds. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the sausage and cook for 5–6 minutes, stirring occasionally, until browned on both sides and cooked through. Transfer to a plate.
2. 2In the same skillet, add the asparagus and shallots with ½ tablespoon olive oil over medium-high heat. Cook for 4–5 minutes, stirring occasionally, until the asparagus begins to soften and the shallots are translucent at the edges.
3. 3Add the shrimp to the skillet, season with Old Bay seasoning, kosher salt, and black pepper. Squeeze fresh lemon juice over everything and toss to combine. Cook for 3–4 minutes over medium-high heat, stirring frequently, until the shrimp turns pink and opaque and reaches an internal temperature of 145°F.
4. 4Return the cooked sausage to the skillet and toss everything together. Cook for 1 minute over medium heat until warmed through. Remove from heat.
5. 5While the protein and vegetables cook, prepare the aioli: add 1 large egg, the minced fresh garlic, lemon zest, fresh lemon juice, and kosher salt to a wide-mouth jar. Place an immersion blender blade at the bottom of the jar in the OFF position, then turn to low speed for 30 seconds without moving the blender. Slowly raise the blender to the top of the mixture over 20–30 seconds, then move it up and down for 30–60 seconds until thick and fully emulsified.
6. 6Divide the shrimp, sausage, and vegetable mixture evenly into 6 airtight containers while hot, leaving space at the top for cooling.
7. 7Portion the aioli into 6 small containers or spoon 2–3 tablespoons into each main container alongside the shrimp mixture.
8. 8Allow containers to cool to room temperature before sealing and refrigerating for up to 4 days. Reheat gently over medium heat or in the microwave at 50% power for 2–3 minutes until warmed through.