Penne with Shrimp and Roasted Vegetables in a Roasted Garlic Lemon Sauce

We had friends over for dinner and I wanted to make something light, healthy, and filling so I decided on pasta with shrimp and veggies. The flavors combined well and the pasta dish turned out really delicious. The roasted tomatoes, zucchini, and asparagus were sweet yet still a bit crisp. The sauteed onions were perfectly caramelized and soft while the pine nuts were lightly toasted and a bit crunchy. I really loved the roasted garlic, lemon, and butter sauce – it completed the dish.

How to Make Penne with Shrimp and Roasted Vegetables in a Roasted Garlic Lemon Sauce:

Marinade Ingredients:

• 2 cups of medium-size shrimp, deveined and tails removed
• Zest of half a lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh basil, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• Salt and pepper

Combine all ingredients in a large zip lock bag and marinate for at least 2 hours.

Other Ingredients:

• 1 bulb of roasted garlic (divided)
• 2 tsp olive oil, divided
• 1 sweet yellow onion, cut into large chunks
• 1 zucchini, diced
• 1 bunch of asparagus spears, ends removed and cut into thirds
• 1-2 cups of grape tomatoes
• 1/2 lb of penne pasta, cooked per instructions
• 2 tbsp pine nuts, toasted
• Juice of one lemon
• Zest of half a lemon
• 1-2 tbsp butter, melted
• Sea salt and fresh cracked pepper to taste
• 1/4 cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Prepared the roasted garlic; set aside until needed.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil and coat it with cooking spray.

Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and saute for 15-20 minutes or until they are caramelized and tender.

Meanwhile, place the baking sheet with vegetables in the oven and roast for about 5-7 minutes or until tender yet still a bit crisp. Cook the pasta per instructions, drain, reserving 1/4 cup of the cooking water; return the drained pasta to the large pot.

While the veggies are roasting, place a small dry skillet over medium heat and toast the pine nuts for 3-4 minutes or until golden brown, set aside.

While the pasta is cooking and the vegetables are roasting, gently remove the skin from the roasted garlic and chop half for the pasta, set aside, and place the other half in a small bowl. To the half in a small bowl, add lemon juice, lemon zest, butter, 1 tsp olive oil, sea salt, and fresh cracked pepper; mix thoroughly.

Once the onions are caramelized, add the shrimp to the same skillet and cook for 3-4 minutes or until cooked through; remove from the heat and set aside until needed.

Add the roasted vegetables, drained pasta along with some of the reserved cooking water, roasted garlic chunks, lemon juice mixture, Parmesan cheese, fresh parsley, and basil; mix thoroughly, taste and re-season if necessary. Enjoy.

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