NUTRITION

SERVINGS

INGREDIENTS

1 medium yellow potato

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

7 oz large shrimp

2 cloves garlic cloves

0.25 tsp red pepper flakes

0.5 tsp lemon zest

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the potato into 1/2-inch cubes and toss with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 15 minutes, then add the trimmed asparagus spears to the same sheet, tossing them in the residual oil.

• 4

  Continue roasting for another 10 minutes until the potatoes are golden and the asparagus is tender-crisp.

• 5

  While the vegetables finish, heat the remaining olive oil in a large skillet over medium heat.

• 6

  Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 7

  Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.

• 8

  Stir in the lemon zest and lemon juice, tossing the shrimp to coat thoroughly.

• 9

  Remove from heat and garnish with freshly chopped parsley.

• 10

  Serve the zesty shrimp immediately alongside the roasted potatoes and asparagus.