Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Easy and Quick ·
Featured ·
Gluten Free ·
Gremolata olive oil ·
Healthy Options ·
Parmesan Spice blend ·
Roasting ·
Seafood ·
Garlic Sheet Pan Shrimp and Vegetables
Garlic Sheet Pan Shrimp and Vegetables
10 minutes
25 minutes
Seafood
Ingredients
- 1/4 cup Fustini's Gremolata olive oil, plus more for drizzling
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 3 garlic cloves, grated
- 1 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley, plus more for garnish
- Kosher salt & freshly ground black pepper
- 1 lb. shrimp, peeled and deveined
- 2 yellow onions, peeled and cut into wedges
- 1 head broccoli, cut into florets
- 2 red bell pepper, seeds, and ribs removed, thinly sliced
- 1 tablespoon Fustini's Parmesan Spice blend
- grated parmesan (optional)
Directions
- Preheat oven to 400º. In a small bowl, combine olive oil, balsamic, garlic, red pepper flakes, and parsley, and season with salt and pepper. Toss in shrimp and set aside to marinate.
- Meanwhile, on a rimmed half-sheet pan, toss onions, broccoli, and red bell pepper with a drizzle of olive oil and season with salt and pepper and seasoning. Spread out in a single layer and roast for 20 minutes.
- Pour shrimp and marinade over roasted vegetables and toss together. Spread out in a single layer and (add cheese to the broccoli if using) roast again until shrimp is pink and opaque all the way through, 5 minutes. Serve immediately.
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