Pair shrimp with shredded Brussels sprouts and a garlicky aioli for a quick and festive supper

While the potatoes are cooking, on a lightly oiled quarter sheet pan or a 9-by-13-inch pan, toss the sprouts with the Aleppo pepper or chile powder, 1/2 teaspoon of crushed red pepper flakes, if using, 1/2 teaspoon of garlic powder. Dot with the butter. Roast for 5 minutes, then toss and return to the oven for another 5 minutes, or until just starting to brown. Remove the pan from the oven and stir in the shrimp. Return to the oven for an additional 3 to 5 minutes, or until the shrimp are pink, curled and cooked through.