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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400ºF. Line a large shallow baking pan with nonstick foil. In a large bowl, toss potatoes with 1 tablespoon oil. Spread potatoes in the prepared pan. Roast 10 minutes.
In the same large bowl, toss green beans 1 tablespoon oil. Add green beans to potatoes in pan. Roast 15 minutes more or until vegetables are tender.
Meanwhile, rinse shrimp (thaw if needed); pat dry. In a large skillet, heat 1 teaspoon oil over medium heat. Add shallots and garlic; cook and stir 2 to 3 minutes or until shallots are tender. Add shrimp, garlic, vinegar, honey and pepper. Cook and stir 1 to 2 minutes more or until shrimp are pink and opaque.
To serve, combine roasted vegetables and shrimp mixture. Sprinkle with parsley and pine nuts.