Roasted Shrimp, Asparagus, and Potatoes - Sheet Pan Dinner
Healthy and easy! This roasted shrimp, asparagus, and potato sheet pan dinner will have food on the table in no time, but without a pile of pots to wash.
Course Main Course
Cuisine Italian
Prep Time 5 minutesminutes
Cook Time 27 minutesminutes
Total Time 32 minutesminutes
Servings 4servings
Calories 450kcal
Author Just a Little Bit of Bacon
Ingredients
3tbspolive oil
1tsppaprika
1/2tspsmoked paprika
1/4tspcayenne
1/2tspkosher salt
2lbyellow potatoes,cut into 1 1/2 inch dice
2ozprosciutto
1bunchfat asparagus,ends broken off
1 1/2lbextra large shrimp,peeled and deveined
2tbspfresh rosemary,chopped
Instructions
Preheat oven to 425F. Put the baking sheet in the oven as it heats, so that the baking sheet gets hot.
Mix together the olive oil, paprika, smoked paprika, cayenne, and salt.
In a large bowl toss the potatoes and prosciutto with 2 tbsp of the olive oil. Spread them out on the hot baking sheet and roast for 15 minutes.
Add the asparagus to the large bowl and toss it with the oil left from the potatoes. Turn the potatoes on the baking sheet and move them to one side. Arrange the asparagus on the other side of the baking sheet. Roast for 5 minutes.
Add the remaining tablespoon of olive oil to the large bowl and toss the shrimp with the oil. Push the potatoes on the sheet so that they are over to the side with the asparagus in the middle. Add the shrimp to the other side. Sprinkle the rosemary over the potatoes and shrimp. Roast for 7 minutes. (For large shrimp, roast for 5 minutes.)