Coarsely chop spinach.

Cut potatoes into 1/4"-thick rounds.

Place butter in a microwave-safe bowl. Microwave until melted, 30-60 seconds.

Add potatoes, a pinch of salt, half the Parmesan (reserve remaining for sauce), and garlic pepper to bowl with melted butter. Toss to combine.

Peel, trim, and cut carrots into 1/4"-thick sticks.

Place carrots on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into carrots and spread into an even layer on one half of baking sheet. Transfer potatoes to empty side of baking sheet. Spread into a single layer on their side (some overlap is OK).

Roast vegetables in hot oven until tender and browned, 25-30 minutes.

While vegetables roast, continue recipe.

Pat steaks dry and season both sides with steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate. Rest, 3 minutes.

Tent with foil to keep warm. Wipe pan clean and reserve.

Drain shrimp thoroughly. Pat dry.

Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add shrimp and a pinch of pepper to hot pan and cook until light pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Add spinach to hot pan and stir occasionally until wilted, 60-90 seconds.

Add cream base, remaining Parmesan, pesto, and a pinch of pepper. Stir occasionally until warmed through and slightly thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, drizzling honey over carrots and topping steak with shrimp and sauce. Bon appétit!