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.
Servings 4 servings
- 3 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp kosher salt
- 2 lb yellow potatoes, cut into 1 1/2 inch dice
- 2 oz prosciutto
- 1 bunch fat asparagus, ends broken off
- 1 1/2 lb extra large shrimp, peeled and deveined
- 2 tbsp fresh rosemary, chopped
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.)