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One Pan Garlic Herb Shrimp and Sausage Bake

Chelsea, The Whole Bite

15 min Prep Time
35 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 35 min

Ingredients

  • 1 pound baby red potatoes, halved or quartered
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, optional
  • 1 pound large shrimp, peeled and deveined
  • 1 13-ounce package smoked sausage, cut into coins
  • 1 large yellow onion, cut into 1-inch pieces
  • 2 bell peppers, red or green, cut into 1-inch pieces
  • 1 15-ounce can corn, drained
  • Optional: fresh parsley, 1/4 cup freshly grated Parmesan cheese

Instructions

Step 1

Preheat oven to 400°F. Lightly grease large sheet pan. Place potatoes on pan.

Step 2

In small bowl, add combine melted butter, olive oil, garlic, parsley, oregano, garlic powder, seasoned salt, paprika, and cayenne pepper. Stir or whisk until completely combined. Pour 2 tablespoons of butter-herb mixture over potatoes and toss to coat. Reserve remaining butter-herb mixture. Place pan in oven and bake 10 – 15 minutes.

Step 3

Meanwhile, place shrimp in bowl and toss with another 2 and 1/2 tablespoons of butter-herb mixture. Stir and set aside.

Step 4

Remove potatoes from oven and toss with a spatula. Using the spatula, push potatoes to one side of the pan; add sausage, onion and pepper to open side of pan. Top with remaining herb-butter mixture and toss generously to coat. Toss everything together and bake 10-15 additional minutes.

Step 5

Remove pan from oven and toss mixture. Add shrimp to the pan and cook 12-14 additional minutes or until shrimp is cooked through and veggies are crisp tender. Stir in drained canned corn immediately after removing from oven so it warms through. If desired, top with fresh parsley and parmesan cheese. Serve immediately.