Summer Veggies with Pasta and Shrimp
Servings 6
Equipment
- Large pot
- Large skillet
Ingredients
- 1½ lbs shrimp cleaned and shelled
- 4 cloves of garlic minced (divided)
- Sea salt and freshly cracked pepper to taste
- 8 oz penne pasta cooked per instructions, reserving 1/2 cup of cooking water
- 2½ tbsp olive oil divided
- 7-8 mushrooms quartered
- ¼ red onion sliced thinly
- 2 small baby bell peppers sliced thinly (I used yellow & orange)
- 10 spears of asparagus woody ends removed & cut in half
- 1 zucchini diced
- Large handful of grape tomatoes
- Crushed red pepper flakes to taste
- Parmesan cheese shredded
- Fresh basil chopped
Instructions
- Clean the shrimp and place them in a dish. Season the shrimp with salt and pepper, to taste, and toss in 2 cloves of minced garlic. Toss to coat evenly then cover and refrigerate for 30 minutes.
- Cook the pasta in a large pot of well-salted water per instructions. Drain the pasta reserving 1/2 cup of the cooking liquid. Set aside.
- While the pasta is cooking heat 1/2 tablespoon of olive oil in a skillet over medium-high heat; add the mushrooms and let them sit, without stirring, for 2-3 minutes; Toss the mushrooms around and add another 1/2 tablespoon of olive oil.
- Next add the onion and bell pepper to the large skillet, stirring occasionally, and cook for 3-4 minutes.
- Add the asparagus, zucchini, and grape tomatoes and cook for 2 minutes; add the last 2 cloves of minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set them aside in a bowl.
- Add 1/2 tablespoon of olive oil to the large skillet over medium-high heat. Once the pan is hot, add the shrimp and let them sit for 2 minutes then toss them to cook the other side, about 1-2 minutes, or until cooked through. Remove from the pan and set aside.
- Add the last tablespoon of olive oil to the skillet then toss in the pasta, veggies, shrimp, and the reserved water, as needed. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste then sprinkle Parmesan and basil on top; toss to coat evenly. Serve immediately. Enjoy.