Name: One-Pan Seafood Roast with Smoky Garlic Butter Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb shrimp, peeled and deveined; 1 lb scallops; 1 lb mussels, cleaned and debearded; 1 lb clams, cleaned; 1 lb fingerling potatoes, halved; 1 cup cherry tomatoes; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 4 cloves garlic, minced; 1/4 cup smoked paprika; 1/4 cup unsalted butter, melted; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

One-Pan Seafood Roast with Smoky Garlic Butter Recipe

Wynny Barringer Modified: February 19, 2024

Photos of One-Pan Seafood Roast with Smoky Garlic Butter Recipe

How To Make One-Pan Seafood Roast with Smoky Garlic Butter

Where do you even begin with seafood? You might find yourself overwhelmed by the vast selection of seafood dishes to choose from, but fret not! Our seafood recipes are here to help you out!

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

1 lb shrimp, peeled and deveined
1 lb scallops
1 lb mussels, cleaned and debearded
1 lb clams, cleaned
1 lb fingerling potatoes, halved
1 cup cherry tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
4 cloves garlic, minced
1/4 cup smoked paprika
1/4 cup unsalted butter, melted
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, combine the melted butter, minced garlic, and smoked paprika.
Spread the potatoes, cherry tomatoes, bell peppers, and zucchini on a large baking sheet. Drizzle with the garlic butter mixture and toss to coat.
Roast in the preheated oven for 15 minutes, or until the potatoes are almost tender.
Add the shrimp, scallops, mussels, and clams to the baking sheet. Season with salt and pepper.
Return the baking sheet to the oven and roast for an additional 10 minutes, or until the seafood is cooked through and the mussels and clams have opened.
Remove from the oven and garnish with fresh parsley.
Serve the one-pan seafood roast hot, with crusty bread on the side.