Ingredients
1½lbsbaby potatoes,washed, cut
1½tbspolive oil,divided
1tsporegano
1lbsasparagus,washed, cut into 1-inch pieces
1½lbsjumbo shrimp,peeled, deveined
½tspbasil
1tbspfresh parsley
¼cupbutter,melted
1clovegarlic,minced
1tsplemon,zest
¼tspred pepper flakes
salt and pepper,to taste
Preparation
Preheat the oven to 450 degrees F.
Toss the potatoes with 1 tablespoon of olive oil, oregano, salt, and pepper. Place on a roasting pan and roast for 20 minutes.
Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Flip the potatoes and add the asparagus to the potatoes on the roasting pan.
Roast for 10 minutes (If the asparagus is thin, it can be added with the shrimp).
Combine the Garlic Butter Drizzle ingredients. Toss half of the garlic butter mixture with the shrimp.
Add the shrimp to the pan and roast for an additional 6 to 8 minutes, or until the shrimp is cooked.
Remove from the oven and sprinkle basil and parsley over the top.
Serve with the remaining melted Garlic Butter Drizzle for dipping or drizzling.
