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
1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper; spray parchment with cooking spray.
2. On prepared pan, toss together potatoes, 2 teaspoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper until combined; spread in a single layer.
Bake for 10 minutes. Turn potatoes, and push to one side of pan. On other side of pan,
