Penne with Shrimp and Roasted Vegetables incorporates herbed and roasted Zucchini, Peppers and Asparagus in a Tomato sauce with fresh Shrimp.
Course: Pasta Course
Keyword: Pasta, Garlic, Red Bell Pepper, Zucchini, Asparagus
Author: John Thompson
12– 16 medium Shrimp
6medium spears of Asparaguscut into 2-inch sections
1small Zucchinicut into 2-inch sticks
½a Red Peppercut into sticks
1tsp.chopped fresh Rosemary
1tsp.ground Black Pepper
2TbspParmesan cheeseand more as desired
Marinate the vegetables in a bowl along with the rosemary, pepper, four to five tablespoons of oil and a pinch of salt for at least thirty minutes.
Spread the vegetables out in a large pan and roast at 450-degrees Fahrenheit for about twenty to twenty-five minutes or so.
Put the pasta on to boil in salted water and, when it is almost ready, stir-fry the shrimp in little oil over moderate heat, and sprinkle them with a pinch of salt.
Add the pureed tomatoes and when the sauce begins to bubble, drain the pasta, reserving a little of the water.
Add the pasta to the sauce along with the garlic and the parsley and stir for a moment or two to allow the pasta to absorb some of the sauce. Add a little of the pasta cooking water to maintain a good consistency, if necessary.
Finally, add the cheese and the vegetables, stir a few more times to heat everything through, then plate for service, passing extra cheese at the table.
Penne with Shrimp and Roasted Vegetables https://sybaritica.me/penne-with-shrimp-and-roasted-vegetables/