Ingredients:

  • 1.5 lb baby gold potatoes, halved or quartered
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined (tail-on)
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread them in a single layer on a large rimmed baking sheet.
  3. Roast potatoes for 20–25 minutes, flipping halfway through, until the edges are gold-brown and the insides are fork-tender.
  4. While potatoes roast, whisk together melted butter, minced garlic, paprika, oregano, and lemon juice in a small bowl.
  5. Move the roasted potatoes to the edges of the pan to create a clear space in the center. Add the shrimp to the pan and pour the garlic butter mixture over both the shrimp and the potatoes.
  6. Return the pan to the oven for 5–8 minutes until the shrimp turn an opaque pink and curl into a 'C' shape.
  7. Remove from the oven and sprinkle the lemon zest and fresh parsley over the pan, tossing gently to coat.