Penne with Shrimp and Roasted Vegetables in a Roasted Garlic Lemon Sauce

We had friends over for dinner and I wanted to make something light, healthy and filling so I decided on pasta with shrimp and veggies. The flavors combined well and the pasta dish turned out really delicious. The roasted tomatoes, zucchini and asparagus were sweet yet still a bit crisp. The sauteed onions were perfectly caramelized and soft while the pine nuts were lightly toasted and a bit crunchy. I really loved the roasted garlic, lemon and butter sauce - it completed the dish.

• 2 cups of medium size shrimp, deveined and tails removed
• zest of half a lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh basil, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• Salt and pepper

Combine all ingredients in a large zip lock bag and marinate for at least 2 hours.

• 1 sweet yellow onion, cut into large chunks
• 1 zucchini, diced
• 1 bunch of asparagus spears, ends removed and cut into thirds
• 1-2 cups of grape tomatoes
• 2 tbsp toasted pine nuts
• 1 bulb of roasted garlic (divided)
• 1/2 lb of penne pasta, cooked per instructions
• 1-2 tbsp butter
• Juice of one lemon
• zest of half a lemon
• 2 tsp olive oil, divided
• Sea salt and fresh cracked pepper to taste
• 1/4 cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Roast garlic (see instructions through link above). Preheat the oven to 400 degrees. Line a baking sheet with tin foil and coat it with cooking spray. Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and saute for 15-20 minutes or until caramelized and tender. While the onions are cooking, place a small dry skillet over medium heat and toast the pine nuts for 3-4 minutes or until golden brown, set aside. Once the onions are cooked, add the shrimp to the same skillet and cook for 3-4 minutes or until cooked through.

When the onions are nearly cooked, place the baking sheet with vegetables in the oven and roast for about 5-7 minutes or until tender yet still a bit crisp. Cook the pasta per instructions, drain and put back into large pot.

While the pasta is cooking and the vegetables are roasting, gently remove the skin from the roasted garlic and chop half for the pasta, set aside and place the other half in a small bowl. To the half in a small bowl, add lemon juice, lemon zest, butter, 1 tsp olive oil, sea salt and fresh cracked pepper; mix thoroughly.

Add the roasted vegetables, sauteed onions and shrimp, roasted garlic chunks, lemon juice mixture, Parmesan cheese, fresh parsley and basil; mix thoroughly, taste and re-season if necessary. Enjoy.

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