Personilized Pasta with Roasted Veggies and Shrimp
Elevate your weeknight dinners with this customizable 'Personalized Pasta with Roasted Veggies and Shrimp' recipe that's as flexible as it is delicious! Featuring your favorite pasta shape, tender roasted zucchini, cherry tomatoes, and bell peppers, and succulent shrimp cooked to perfection with fragrant garlic, this dish is a true celebration of fresh, wholesome ingredients. Tossed in a light drizzle of olive oil and brightened with a squeeze of lemon, the flavors come together seamlessly to create a vibrant, Mediterranean-inspired meal. Whether you finish it with a sprinkle of parmesan or fresh parsley, this dish is easy to tailor to your taste buds and is ready in under an hour. Perfect for busy weeknights or casual entertaining, this pasta recipe is sure to become a household favorite! Key features: customizable pasta, roasted vegetables, quick shrimp preparation, and optional garnishes for the perfect finishing touch.
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Recipe Information
Ingredients
- 12 oz pasta (your choice: penne, spaghetti, fettuccine, etc.)
- 1 lb shrimp, peeled and deveined
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, chopped
- 1 small red onion, chopped
- 4 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 tsp dried oregano
- 0.5 tsp crushed red pepper flakes (optional)
- 1 medium lemon, juiced
- 0.5 cup parmesan cheese, grated (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
While the pasta is cooking, prepare the vegetables: place the zucchini, cherry tomatoes, red bell pepper, and red onion on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly and spread into a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until they are tender and slightly caramelized.
In the meantime, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the shrimp to the skillet, season with a pinch of salt and black pepper, and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat.
Once the vegetables are done roasting, combine the cooked pasta, roasted vegetables, and shrimp in a large bowl or skillet over medium-low heat. Toss to combine, adding reserved pasta water, 2 tablespoons at a time, to loosen the sauce as needed.
Squeeze fresh lemon juice over the pasta mixture and toss again. Taste and adjust seasonings as needed.
Serve warm, garnished with parsley and grated parmesan cheese if desired. Enjoy your personalized pasta!
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 5059 mg | 220% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.4 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1639 mg | 126% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
