Roasted Cauliflower & Tomatoes with Sheet Pan Shrimp

The shrimp can be prepared any way you like — sautéed, pan-roasted, whatever. Just serve it with lemon. Shrimp should always be served with lemon.

Ingredients

Cauliflower and Tomatoes

2 pints cherry or grape tomatoes

4 garlic cloves, smashed and peeled

4 tbsp extra-virgin olive oil, divided

1/2 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

1 medium head cauliflower

1/8 tsp paprika

1/4 cup fresh flat-leaf parsley, roughly chopped

Shrimp

1/2 cup unsalted butter, melted

4 garlic cloves, minced

1 tbsp fresh lemon juice

1/2 tsp Italian seasoning

Kosher salt and freshly ground black pepper, to taste

1 1/2 lbs medium shrimp, peeled and deveined

2 tbsp fresh flat-leaf parsley, roughly chopped, for serving

Preparation

1. Preheat the oven to 400°F. Add the tomatoes and garlic to a large baking dish. Drizzle with 3 tablespoons of the oil and sprinkle with 1/4 teaspoon of the salt, the pepper, and the red pepper flakes. Toss to coat.

2. Trim the large leaves from the cauliflower and discard, then trim the stem so it sits flat. Push the tomatoes aside and nestle the cauliflower in the center of the dish. Drizzle the remaining 1 tablespoon of oil over the cauliflower and rub to coat. Sprinkle with the paprika and the remaining 1/4 teaspoon of salt. Roast until the cauliflower is tender, about 1 hour.

3. Line a rimmed baking sheet with foil and lightly grease.

4. In a small bowl, whisk together the butter, garlic, lemon juice, and Italian seasoning. Season with salt and pepper.

5. Arrange the shrimp in a single layer on the prepared baking sheet. Pour the butter mixture over the shrimp and toss gently to coat.

6. Bake until the shrimp are pink and just curled, 8–10 minutes. Scatter with fresh parsley and serve immediately.