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 this penne with shrimp and roasted vegetables in a roasted garlic lemon sauce. 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 crunchy. We all loved this easy shrimp pasta recipe and thought it paired nicely with a simple butter lettuce salad and a loaf of crusty bread.

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

Marinade Ingredients:

• 1 lb of medium-sized shrimp, deveined and tails removed
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 large cloves of garlic, minced
• Zest of a lemon
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste

Other Ingredients:

• 1 bulb of roasted garlic (divided)
• 3 tbsp olive oil, divided
• 1 yellow onion, cut into large chunks
• 1 zucchini, diced
• 1 bunch of asparagus spears, woody ends removed and cut into thirds
• 2 cups of grape tomatoes
• Sea salt and fresh cracked pepper to taste
• Pinch of crushed red pepper flakes, to taste
• 1 lb of penne pasta, cooked according to the package instructions, reserving ½ cup of pasta cooking liquid
• 2 tbsp pine nuts, toasted
• Juice and zest of one large lemon
• 2 tbsp butter
• ½ cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

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

Marinate the shrimp by combining the shrimp, olive oil, parsley, basil, garlic, lemon zest, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste in a large zip-lock bag. Refrigerate for at least 2 hours.

Prepare the roasted garlic. Set aside until needed.

Cook the onions by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring it often, for 15-20 minutes, or until slightly caramelized and tender.

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

Meanwhile, roast the vegetables by placing the zucchini, asparagus, and grape tomatoes on the prepared baking sheet and tossing with one tablespoon of olive oil. Season them with sea salt, freshly cracked black pepper, and crushed red pepper flakes, and toss to coat.  Place in the oven and roast for about 5-7 minutes or until crisp-tender.

Cook the pasta in a large pot of well-salted water according to the package instructions. Drain, and reserve ½ cup of the cooking water.  

Meanwhile, gently remove the skin from the roasted garlic and chop half for the pasta and set aside.

Place the other half in a small bowl and add lemon juice, lemon zest, remaining tablespoon of olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes; mix thoroughly.

Cook the shrimp once the onions are caramelized by adding them to the same skillet with the butter and cooking for 3-4 minutes, or until cooked through. Remove from the heat and set aside until needed.

Finish the dish by adding the roasted vegetables to the large skillet with the shrimp and onions. Add the drained pasta, 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.

Serve with freshly grated Parmesan and lemon wedges on the side. Enjoy.

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

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Main

Cuisine: Italian

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet
• Large pot

Ingredients

Marinade Ingredients:

• 1 lb of medium-sized shrimp deveined and tails removed
• 2 tbsp olive oil
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh basil chopped
• 2 large cloves of garlic minced
• Zest of a lemon
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes, to taste

Other Ingredients:

• 1 bulb of roasted garlic divided
• 3 tbsp olive oil divided
• 1 yellow onion cut into large chunks
• 1 zucchini diced
• 1 bunch of asparagus spears woody ends removed and cut into thirds
• 2 cups of grape tomatoes
• Sea salt and fresh cracked pepper to taste
• Pinch of crushed red pepper flakes, to taste
• 1 lb of penne pasta cooked according to the package instructions, reserving ½ cup of pasta cooking liquid
• 2 tbsp pine nuts toasted
• Juice and zest of one large lemon
• 2 tbsp butter
• ½ cup Parmesan cheese shredded
• 1 tbsp fresh parsley chopped
• 1 tbsp fresh basil chopped

Instructions

• Marinate the shrimp by combining the shrimp, olive oil, parsley, basil, garlic, lemon zest, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste in a large zip-lock bag. Refrigerate for at least 2 hours.
• Prepare the roasted garlic. Set aside until needed.
• Cook the onions by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring it often, for 15-20 minutes, or until slightly caramelized and tender.
• Preheat the oven to 400 degrees. Line a baking sheet with foil and coat it with olive oil cooking spray.
• Meanwhile, roast the vegetables by placing the zucchini, asparagus, and grape tomatoes on the prepared baking sheet and tossing with one tablespoon of olive oil. Season them with sea salt, freshly cracked black pepper, and crushed red pepper flakes, and toss to coat.  Place in the oven and roast for about 5-7 minutes or until crisp-tender.
• Cook the pasta in a large pot of well-salted water according to the package instructions. Drain, and reserve ½ cup of the cooking water.
• Meanwhile, gently remove the skin from the roasted garlic and chop half for the pasta and set aside.
• Place the other half in a small bowl and add lemon juice, lemon zest, remaining tablespoon of olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes; mix thoroughly.
• Cook the shrimp once the onions are caramelized by adding them to the same skillet with the butter and cooking for 3-4 minutes, or until cooked through. Remove from the heat and set aside until needed.
• Finish the dish by adding the roasted vegetables to the large skillet with the shrimp and onions. Add the drained pasta, 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.
• Serve with freshly grated Parmesan and lemon wedges on the side. Enjoy.

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