Garlic Shrimp Penne with Roasted Vegetables

This creamy shrimp penne is loaded with roasted red bell peppers, tomatoes, zucchini and garlic shrimp; this dish has a ton of flavor and is very easy to make for a weeknight dinner.

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This creamy shrimp penne dish is full of flavor. The perfect dish to impress someone for a date or a friend dinner; but its also so easy you can make it on a busy weeknight!

Garlic Shrimp Penne with Roasted Vegetables

Servings 2-3

Ingredients

• 6-8 oz Penne Pasta
• 8-10oz Thawed shrimp
• 1/2 cup broth
• 1 Zucchini; cut crosswise into ¾-inch-thick half-moons
• 4 Garlic cloves minced
• 1 Lemon, zested and quartered
• 2 Tbsp Cream Cheese
• 1/2 cup Parmesan, shredded
• 1 tbsp Italian seasoning
• 1 Roma Tomato; Cut into ½-inch-thick wedges.
• 1 Red Bell Pepper; Core, de-seed, and dice bell pepper into ½-inch pieces.
• 2 Scallions; Trim and thinly slice scallions, separating whites from greens.
• Pinch of chili flakes
• 2 Tbsp unsalted Butter
• Salt and Pepper
• cooking oil

Instructions

1. Adjust rack to middle position and preheat oven to 450 degrees. Prep veggies according to ingredients list above.
2. Bring a large pot of salted water to a boil. If using shelled shrimp, carefully de-shell/de-veined your shrimp at this point( save the shells.optional: to make a broth)
3. Toss zucchini, bell pepper, and tomato on a baking sheet with a large drizzle of olive oil, 1/2 tbsp of the Italian Seasoning, pinch of pepper flakes (optional) salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
4. In a large skillet over medium high, melt 1 T butter with 1 Tbsp oil. Add half the garlic and sauté until fragrant, about 30 sec- 1 min. broth, a pinch of salt, a pinch of red pepper flakes and plenty of black pepper and bring to a simmer. Let the broth reduce for about 2 minutes.
5. Add the shrimp and sauté until they turn pink, 2 to 4 minutes per side minutes depending upon their size(do in batches if needed). Turn off the heat and set the shrimp and garlic sauce aside in a bowl.
6. Once water is boiling, add pasta to pot; cook, stirring occasionally, until al dente, according to your box instructions (9-11 minutes). Reserve ½ cup pasta cooking water, then drain and set aside.
7. Heat pot used for shrimp over medium-high heat. Add 1 Tbsp butter, remaining garlic, and scallion whites; cook, stirring, until Sautéed, 1 minute. Stir in cream cheese and remaining Italian seasoning. Season with salt and pepper.
8. Stir shrimp (with butter sauce)into pot until combined, then add the Parmesan and lemon zest to taste. Stir in drained pasta, roasted veggies, and splashes of reserved pasta cooking water IF needed until everything is coated in. Stir in a squeeze of lemon juice and season with salt and pepper.
9. Top with scallion greens and Parmesan. Serve with remaining lemon wedges on the side.