Recipe Ingredients
- 1/4 cup Land O’Lakes Unsalted Butter, melted
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 2 cloves garlic, finely grated
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds multi-color baby potatoes, halved
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound asparagus, trimmed, cut into 2-inch pieces
- 1 pound frozen large shrimp, peeled and deveined, thawed
Recipe Directions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Combine butter, parsley, garlic and crushed red pepper flakes in small bowl. Set aside.
- Arrange potatoes on prepared baking sheet and toss with olive oil to coat. Season with salt and pepper. Bake, flipping potatoes halfway through until tender and golden-brown, about 15 to 20 minutes.
- Place asparagus in a single layer on a baking sheet with potatoes and bake for 10 minutes until crisp-tender.
- Place shrimp in a single layer over the vegetables. Season with salt and pepper. Drizzle with half the butter mixture. Continue to bake until shrimp turns pink, about 6 to 8 minutes.
- Drizzle remaining butter over shrimp and vegetables. Top with parsley and serve.
