Ingredients
1lbshrimp,extra large, peeled, deveined, tail-off
2tbspextra-virgin olive oil,plus 2 tsp, divided
3garlic cloves,minced
¾tspkosher salt
⅛tspcrushed red pepper,optional
freshly ground black pepper,to taste
olive oil spray
12ozbroccolini,(2 bunches, 12 spears), ends trimmed
1cupgrape tomatoes,halved
1tspfresh oregano,chopped
2tbsplemon juice,fresh
Preparation
Preheat the oven to 400 degrees F.
Place the shrimp in a medium bowl with 2 teaspoons of olive oil, garlic, ¼ teaspoon salt, red pepper flakes, and black pepper. Toss gently to coat and set aside.
Spray a large sheet pan with olive oil spray. Place the broccolini and tomatoes on the sheet pan, then toss with 2 tablespoons olive oil, ½ teaspoon salt, pepper, and oregano. Spread out in an even layer.
Roast for 15 minutes, tossing halfway through.
Remove the sheet pan from the oven and add the shrimp, placing them evenly around the veggies. Roast for 8 minutes.
Top everything with lemon juice, serve, and enjoy!
