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  • Cooking with Paula Deen

    Supper Made Simple

    Jul 12, 2022 4 minutes

    ROASTED SHRIMP AND VEGGIES

    Makes 4 servings

    1 pound baby red potatoes, halved (quartered if large)
    4 teaspoons extra-virgin olive oil, divided
    1 teaspoon kosher salt, divided
    ½ teaspoon ground black pepper, divided, plus more to taste
    1 (12-ounce) package broccoli florets
    1 large red bell pepper, cut into 1-inch pieces
    ¼ cup unsalted butter
    2 cloves garlic, minced
    1 teaspoon Cajun seasoning
    1 large lemon, zested and juiced
    1½ pounds large fresh shrimp, peeled and deveined (tails left on)
    2 tablespoons shredded Parmesan cheese
    2 tablespoons chopped fresh parsley

    Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper; spray

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