Garlic Butter Sheet Pan Shrimp

Garlic Butter Sheet Pan Shrimp 1 ½ pounds baby potatoes washed and cut1 ½ pounds baby potatoes washed and cut 1 ½ tablespoons olive oil divided1 ½ tablespoons olive oil divided 1 teaspoon oregano1 teaspoon oregano 1 pound asparagus washed and cut into 1" pieces1 pound asparagus washed and cut into 1" pieces 1 ½ pounds jumbo shrimp peeled and deveined1 ½ pounds jumbo shrimp peeled and deveined ½ teaspoon basil½ teaspoon basil 1 tablespoon fresh parsley1 tablespoon fresh parsley Garlic Butter Drizzle ¼ cup butter melted¼ cup butter melted 1 clove garlic minced1 clove garlic minced 1 teaspoon lemon zest1 teaspoon lemon zest ¼ teaspoon red pepper flakes¼ teaspoon red pepper flakes salt & pepper to tastesalt & pepper to taste Preheat oven to 450°F. Toss potatoes with 1 tablespoon olive oil, oregano, salt & pepper. Place on a roasting pan and roast 20 minutes. Toss asparagus with 1 tablespoon olive, salt and pepper. Flip potatoes and add asparagus to the potatoes on the roasting pan. Roast 10 minutes (If asparagus is thin it can be added with the shrimp). Combine garlic butter ingredients. Toss half of the garlic butter mixture with the shrimp. Add shrimp to the pan and roast an additional 6-8 minutes or until shrimp is cooked. Remove from the oven and sprinkle basil and parsley over top. Serve with remaining melted garlic butter for dipping or drizzling. Recipe Notes If your asparagus is thicker it may need a few minutes extra. Add it to the pan for a few minutes before adding shrimp.