Shrimp-Scampi Pan Bake
For a streamlined, stress-free meal, slide this shrimp scampi supper into the oven. Preheating the baking sheet gives the sliced potatoes a headstart to crispness, and the broiler steps in at the last minute to cook the garlicky shrimp.
Ingredients
- 1 ½ pounds Yukon Gold or russet potatoes, peeled and cut into ¼-inch rounds
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 bunch asparagus (about 1 pound), trimmed
- 1 pound peeled and deveined large shrimp
- 1 teaspoon dried oregano or marjoram
- 1 tablespoon chopped garlic (from 2 to 3 cloves)
- 1 lemon, thinly sliced into rounds, plus wedges for serving
Instructions
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Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss potatoes with 3 tablespoons oil; season with salt and pepper. Spread in a single layer on sheet and roast on center rack, flipping once, until beginning to brown, about 15 minutes.
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Meanwhile, toss asparagus with 1 tablespoon oil, and toss shrimp with remaining 1 tablespoon oil, oregano, and garlic. Season both with salt and pepper.
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Remove sheet from oven; flip potatoes and push to one side, then add asparagus to other. Roast until potatoes are just tender, 6 to 7 minutes. Switch oven to broil; add shrimp and lemon rounds on top of asparagus and potatoes.
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Broil on top rack until shrimp are opaque and browned in places, and asparagus and potatoes are cooked through, about 3 minutes more. Serve.
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