Fill a large pot with water, bring to a rolling boil over high heat. Carefully add the baby Dutch yellow potatoes and cook for about 15 minutes, or until fork-tender. Drain and set aside.

Return the pot to heat and toss in the spicy Andouille sausage. Allow it to warm through for about 5 minutes.

Stir in the sweet corn and cook for an additional 5 minutes, combining well.

Gently fold in the shrimp, Old Bay seasoning, crushed garlic, and melted butter. Cook until the shrimp turn pink and opaque, about 3-5 minutes.

Preheat your oven to 400°F (200°C) and prepare a large sheet pan lined with foil. Pour the shrimp and vegetable mixture onto the pan, spreading it evenly.

Bake for 10-12 minutes in the preheated oven, until shrimp are pink and edges of the potatoes are lightly golden.

Remove from the oven, let it rest for a minute. Serve hot, garnished with fresh parsley.