Preheat your oven to 400F.

Wash and slice your vegetables, cutting your potatoes into quarters, carrots into eighths, and asparagus into halves.

Add vegetables to a large mixing bowl and toss with olive oil and 2 tsp Cajun seasoning.

Spread carrots and potatoes on a large nonstick baking sheet, keeping the asparagus aside. Bake carrots and potatoes for 20 minutes.

Remove pan from oven and add asparagus. Return pan to the oven and bake for an additional 20 minutes.

While your vegetables are roasting, heat a large skillet pan on medium high heat. Add butter, minced garlic, and remaining 2 tsp Cajun seasoning. Cook until butter is melted and spices fragrant.

Add shrimp to skillet with melted “compound butter” and pan-fry until cooked all the way through.

Remove cooked shrimp and set aside, leaving any remaining juices and spices in the pan. Add heavy cream to the hot pan and stir to combine. Simmer for 3-4 minutes, then remove from heat and return shrimp to the pan with the cream sauce. Toss to coat.

Serve immediately with roasted vegetables, or divide into meal prep containers. If desired, pour leftover cream sauce over meals.