Cajun Shrimp Sheet Pan Dinner

Preheat the oven to 425°F (220°C). Line a large sheet pan with aluminum foil.

In a large bowl, combine 1 1/2 pounds of halved baby red or multicolored potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Stir well to coat the potatoes evenly.

Spread the seasoned potatoes evenly on the prepared sheet pan. Roast in the preheated oven until the potatoes begin to brown and soften, about 25 minutes.

Meanwhile, in the same large bowl, combine 4 ears of corn (husked and cut crosswise into 1-inch rounds) and 3 garlic heads (tops sliced off to expose the cloves) with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss to coat.

After the potatoes have roasted for 25 minutes, add the seasoned corn and garlic heads to the sheet pan with the potatoes. Continue to roast for 15 minutes more.

In a small bowl, stir together 4 minced garlic cloves, 8 tablespoons (1 stick) of melted unsalted butter, and 2 tablespoons of Old Bay seasoning until well combined.

Remove the pan from the oven. Spread 2 pounds of peeled and deveined medium shrimp over the roasted vegetables. Drizzle the butter mixture evenly over the shrimp and vegetables. Return the pan to the oven and roast until the shrimp are pink and no longer translucent, 5 to 7 minutes more.

Sprinkle the cooked shrimp and vegetables with 2 tablespoons of chopped fresh parsley and serve immediately with 1 large lemon, cut into wedges.