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
- 3 tbsp butter or 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; cover and refrigerate for 30 minutes.
- Cook the pasta in a large pot of well-salted water according to the package instructions. Drain the pasta, reserving ½ cup of the cooking liquid. Set aside.
- Meanwhile, cook the veggies by heating 1 tablespoon of butter or olive oil in a large 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 tablespoon of butter or 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.
- Next, cook the shrimp by adding the last tablespoon of butter or 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. Toss them to cook the other side for about 1-2 minutes, or until cooked through. Remove the shrimp from the skillet and set them aside.
- Finish the pasta by adding the last tablespoon of olive oil to the skillet, then toss in the pasta, veggies, shrimp, and the reserved water.
- Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste. Sprinkle with Parmesan, and toss to coat evenly.
- Serve immediately. Enjoy.