Preheat the oven to 425°F. Line a large sheet pan with parchment paper if desired.

In a large bowl, toss the halved potatoes with olive oil, 1 tablespoon Old Bay seasoning, smoked paprika, salt, and black pepper until evenly coated.

Spread the potatoes cut-side down on the sheet pan. Roast for 15 minutes, or until they begin to soften and develop light golden edges.

Remove the pan from the oven and add the sliced sausage and corn. Toss gently to combine, and spread into an even layer. Return to the oven and roast for 5–7 minutes, until the sausage begins to brown and the corn is tender.

While the vegetables roast, stir together the melted butter, minced garlic, the remaining ½ tablespoon Old Bay, lemon zest, and lemon juice in a small bowl.

Add the shrimp to the sheet pan and drizzle the garlic butter mixture over everything. Toss gently to coat and spread into a single layer.

Return to the oven and roast for 5–7 minutes, just until the shrimp are pink, opaque, and cooked through.

Remove from the oven and sprinkle with chopped parsley. Serve immediately with extra lemon wedges, for serving.