NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp (peeled and deveined)

1 medium Yukon Gold potato

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley (chopped)

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and place them in a bowl, tossing with 0.25 tablespoon of olive oil and a pinch of the sea salt.

• 3

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.

• 4

  Trim the woody ends off the asparagus, add the spears to the baking sheet with the potatoes, drizzle with another 0.25 tablespoon of olive oil, and roast for an additional 10 minutes until the potatoes are golden-brown.

• 5

  While the vegetables finish roasting, heat the remaining 0.25 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

  Mince the garlic cloves and add them to the skillet along with the red pepper flakes, sautéing for about 30 seconds until fragrant but not browned.

• 7

  Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they are pink and opaque.

• 8

  Remove the skillet from the heat and toss the shrimp with the lemon juice, fresh parsley, and the remaining sea salt and black pepper.

• 9

  Plate the zesty garlic shrimp immediately alongside the roasted potatoes and asparagus for a clean and balanced meal.