Ingredients:

  • 1 lb baby gold potatoes, halved or quartered
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined (tail-on)
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread the potatoes onto a large rimmed baking sheet in a single layer, cut-side down.
  4. Roast the potatoes for 20–25 minutes until fork-tender and the bottoms are deep mahogany brown.
  5. While potatoes are roasting, whisk together melted butter, minced garlic, lemon juice, and red pepper flakes in a bowl.
  6. Toss the shrimp in the garlic butter mixture until fully glazed.
  7. Remove the pan from the oven, move the potatoes to the edges, and place the shrimp in the center.
  8. Return the pan to the oven for 6–8 minutes until shrimp are opaque and curled into a 'C' shape.
  9. Remove from heat, squeeze a fresh lemon wedge over the pan, and garnish with chopped parsley.