Food writer, cookbook author and NYT columnist Melissa Clark has written an entire series of recipes made on a sheet-pan. They’ve been a busy weeknight life-saver for us; this one too!
Using some farm fresh organic broccolini received in our weekly Clark Farm CSA share in place of broccoli rabe didn’t affect this at all, in my humble opinion. A deliciously easy weeknight dish with a quick clean up? Yeah, I’m on board with that.
The recipe for Spicy Roasted Shrimp is from the NYTimes Cooking column and offered for the next 30 days courtesy of my subscription to the times. Ingredient list follows below.
Spicy Roasted Shrimp and Broccoli Rabe
Ingredients
- Broccoli rabe (see headnote – I used broccolini)
- Olive oil
- Toasted sesame oil (optional, but it did add flavor)
- Crushed red chile flakes
- Large shrimp
- Orange zest
Four Nights A Week 
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