Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 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 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Make sure the rack is in the center position for even airflow.
  2. In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, salt, and pepper. Note: Mix until every cube is glossy and orange
  3. Spread the potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping them once halfway through, until the edges are golden brown and the centers feel tender when poked with a fork.
  4. While the potatoes are in the oven, whisk together your melted butter, minced garlic, lemon zest, and red pepper flakes in a medium bowl.
  5. Add the peeled and deveined shrimp to the butter mixture and toss until they are completely coated.
  6. Remove the baking sheet from the oven. Carefully push the roasted potatoes to the outer edges of the pan to create an open space in the center.
  7. Place the butter coated shrimp in the center of the pan.
  8. Return the pan to the oven for 6–8 minutes, until the shrimp are opaque and turn a bright pink color.
  9. Remove from the oven and immediately sprinkle the chopped fresh parsley over the top.
  10. Serve immediately while the butter is still bubbling and the potatoes are crisp.