Pasta with Shrimp and Roasted Veggies in a Garlic Lemon Sauce
 
 
Yield: 4 servings
Ingredients
for the shrimp
  • 1½ pounds shrimp, peeled, deveined and tails removed
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh basil, chopped
  • 2 cloves garlic, minced
  • Zest of half a lemon
  • Salt and pepper
for the pasta
  • 1 bulb garlic
  • 4 teaspoons olive oil, divided
  • 1 yellow onion, chopped
  • 8 ounces farfalle pasta
  • 1 zucchini, diced
  • 1 bunch of asparagus, ends removed and spears cut into thirds
  • 2 cups grape tomatoes
  • 1 tablespoon unsalted butter
  • Zest of half a lemon
  • Juice of 1 lemon
  • ¼ cup grated fresh Parmesan cheese, plus more for topping
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons toasted pine nuts
  • Sal and pepper
Directions
for the shrimp
  1. Combine the shrimp, olive oil, parsley, basil, garlic and lemon zest in a bowl or plastic container. Season with salt and pepper. Cover and put in the fridge to marinate for at least 2 hours.
for the pasta
  1. Roast the garlic. Preheat oven to 400 degrees F. Cut off the top of the head of garlic so almost all the cloves are exposed. Place the head of garlic in a little square of aluminum foil and curve up the sides. Lightly drizzle the garlic with some olive oil then season with salt and pepper. Seal up the foil to make a little packet. Roast for 35 minutes then carefully open the foil packet to let cool. Once it's cool enough to handle, squeeze out the roasted garlic cloves.
  2. When the garlic has 15 minutes left, start the onions. Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the onions, lightly season with salt and pepper, and sauté for 15-20 minutes, until tender. Remove the onions to a large serving bowl then sear the shrimp in the same skillet, trying not to get too much of the marinade in the skillet. Cook for 3 minutes on each side, or until shrimp are pink and no longer translucent. Remove from the pan and add to the serving bowl.
  3. While the onions are cooking, start boiling the water for the pasta. Cook the farfalle according to the package instructions until al dente. Drain and add to the large serving bowl.
  4. On a large baking sheet lined with nonstick aluminum foil, spread out the zucchini, asparagus and grape tomatoes. Drizzle with 2 of the teaspoons of olive oil and season with salt and pepper. When you take the garlic out of the oven, add the baking sheet of veggies and cook for 7 minutes. Remove from the oven and add to the serving bowl.
  5. While the vegetables are roasting, roughly chop the roasted garlic cloves that you squeezed out of the skin. Combine in a small bowl with the butter, lemon zest, lemon juice and the remaining tablespoon of olive oil. Pour into the serving bowl.
  6. When the onions, pasta, shrimp, veggies and roasted garlic lemon sauce have all been cooked and added to the serving bowl, toss to combine along with the Parmesan, parsley, basil and toasted pine nuts. Season with salt and pepper to taste. Serve with more Parmesan on top, if desired.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/08/12/pasta-with-shrimp-and-roasted-veggies-in-a-garlic-lemon-sauce/