Lemon Parmesan Shrimp with Broccoli and Cauliflower
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 4 servings (~2 cups)
Ingredients
1 lb raw medium shrimp, peeled and deveined
2 Tbsp + 2 tsp olive oil
3 cloves garlic, minced
1 shallot, finely chopped
1 tsp Italian seasoning
1 tsp salt
freshly ground black pepper, to taste
1 medium head broccoli, cut into florets (about 1 pound)
1 medium heat cauliflower, cut into florets (about 1 pound)
¼ cup (1 oz) freshly grated Parmesan cheese
¼ cup (1 oz) pine nuts, toasted
juce of 1 lemon
Instructions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Place shrimp in a medium bowl and add 2 teaspoons olive oil, garlic, shallot, Italian seasoning, ½ teaspoon salt, and black pepper, to taste. Gently toss to coat; set aside.
Place broccoli and cauliflower florets on the prepared baking sheet and drizzle with remaining 2 tablespoons olive oil, ½ teaspoon salt, and black pepper, to taste. Toss well and arrange in a single layer. Roast for 20 minutes, tossing about half way through.
Remove the sheet pan from the oven and nestle the shrimp among the florets. Roast for 7-8 minutes or until shrimp are pink and cooked through.
Top with Parmesan, pine nuts, and lemon juice. Serve immediately.