Oven-roasted shrimp with spring vegetables
Red pepper flakes
32 medium, peeled and deveined
1 cup(s), florets
Uncooked sugar snap peas
¼ tsp, freshly ground
White balsamic vinegar
- Mix the olive oil, rosemary, garlic, and red pepper flakes in a large roasting or broiler pan. Set on the middle rack of the oven and turn the oven to 400F. Cook undisturbed for 10 minutes or until fragrant.
- Add the shrimp, cauliflower, sugar snap peas, and snow peas; toss well to coat. Continue roasting for 8 minutes, until the vegetables are crisp-tender and the shrimp are pink and firm, about 8 minutes, stirring once.
- Remove the pan from the oven. Add the vinegar, salt, and pepper; stir quickly and well to get any browned bits up off the bottom of the pan.
- Serving size: 8 shrimp and 1/2 cup vegetables