Ingredients:

  • 1.5 lbs baby Yukon Gold potatoes, quartered
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 3/4 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss quartered potatoes with olive oil, smoked paprika, onion powder, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on the sheet pan and roast for 25-30 minutes, flipping halfway through, until edges are mahogany-colored and crisp.
  4. While potatoes roast, whisk together melted butter, minced garlic, lemon juice, lemon zest, and red pepper flakes in a small bowl.
  5. Pat shrimp completely dry with paper towels and toss in the garlic butter mixture until fully submerged.
  6. Remove the pan from the oven and move the roasted potatoes to the edges of the pan to create a space in the center.
  7. Place the butter-coated shrimp in the center gap and return the pan to the oven for 6-8 minutes until shrimp are opaque pearlescent pink.
  8. Garnish with chopped fresh parsley and serve.