NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 medium red potato

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the red potato into small half-inch cubes to ensure they roast quickly and evenly.

• 3

  Toss the potato cubes with half of the olive oil, sea salt, and black pepper on a baking sheet.

• 4

  Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.

• 5

  During the last 10 minutes of potato roasting, add the trimmed asparagus spears to the same baking sheet to roast until tender.

• 6

  While the vegetables finish, mince the garlic and finely chop the fresh parsley.

• 7

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 8

  Add the shrimp, garlic, and dried oregano to the skillet, sautéing for 2-3 minutes per side until the shrimp are pink and opaque.

• 9

  Deglaze the skillet with lemon juice and stir in the fresh parsley, coating the shrimp in the pan juices.

• 10

  Plate the roasted potatoes and asparagus, then top with the garlic herb shrimp and any remaining pan sauce.