Personilized Pasta With Roasted Veggies And Shrimp Recipes

EASY SHRIMP AND VEGGIE PASTA FRESCA

Steps:

• Heat soybean oil in large skillet over medium high heat.
• Add garlic and cook for 2 minutes, stirring occasionally.
• Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
• Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
• Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
• Top with Parmesan cheese, if desired.

ROASTED VEGETABLE PASTA SALAD WITH SHRIMP

Steps:

• Preheat oven to 400F.
• De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
• Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
• While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
• Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
• Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
• Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
• Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
• Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

SHEET PAN LEMON GARLIC SHRIMP AND VEGETABLE LINGUINE

Steps:

• Preheat oven to 375F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper.
• Cook the pasta according to package directions. Drain and rinse with cool water, and toss with olive oil if the shrimp and vegetables are not ready when the pasta is cooked. Keep warm. (Prepear and cook the shrimp and vegetables while the pasta is cooking!)
• Pat the shrimp dry with a paper towel.
• Slice the zucchini. Clean out the bell pepper and slice into thin slices. Chop or slice the red onion. Slice the lemon into thin slices, and reserve the ends.
• Arrange the shrimp, sliced zucchini, grape tomatoes, and sliced bell peppers on the parchment-lined baking sheet. Season with salt, pepper, and dried oregano. Arrange the 4 whole garlic cloves and sliced lemons on top (take note of where you put the garlic cloves so you can easily find them later!). Thinly slice the butter and arrange is over the baking sheet.
• Bake at 375F for 15 minutes, or until the shrimp is fully cooked and the vegetables are crisp-tender. Remove the garlic cloves and lemon slices from the sheet pan. Carefully transfer the baked shrimp, vegetables, and all the juices from the sheet pan to the pasta.
• Mash the roasted garlic cloves with a fork. Use a fork the squeeze excess lemon juice from the roasted lemon slices and from the lemon ends into the roasted garlic. Add this lemon-garlic mixture to the pasta and toss. Stir in fresh herbs.
• Serve warm with freshly grated Parmesan cheese and extra lemon wedges.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

PERSONILIZED PASTA WITH ROASTED VEGGIES AND SHRIMP

Steps:

• Sauce:.
• In a deep dish fry pan sautee bacon, onion and garlic over med-high heat until onion is soft and bacon is cooked but not too crispy.
• Add can of tomatoes, oregano, parsley and basil.
• Bring mixture to light boil and turn down to simmer DO NOT COVER, let it render down to make a thick sauce (about 20 min). Cover and keep hot.
• Cook noodles so they are el dente. Rinse and drain.
• Veggies:.
• Place veggies ( I used purple onion cut into eighths(held together with toothpick), whole baby carrots, celery cut on the bias, red pepper 2x2" squares, rounds of zucchini and broccoli flowerets) on a broiler pan in a single layer.
• In blender put oil, vinegar and roasted garlic and puree until garlic is well blended into oil and vinegar.
• Brush top side of veggies with oil mixture.
• Broil veggies until they just start to blacken, about 5 minute.
• Take out veggies and turn them over and brush uncooked side with oil mixture.
• Return to broiler for another 5 min or until they start to blacken.
• Cook and peel shrimp if using. Add to tomato sauce just before serving.
• Serving:.
• Place 1/2 noodles in pasta bowl/plate.
• Put 1/2 of sauce over pasta
• Put 1/2 of veggies on top of sauce.
• Garnish with parmesean and feta cheese if desired. (The feta adds a real nice flavor to your sauce).
• Repeat with second plate/bowl.