YOUR SOLIN GENERATED RECIPE
Garlic Shrimp Pasta with Roasted Vegetables
Savor a light yet satisfying dinner featuring garlic-infused shrimp tossed with whole wheat pasta and a medley of roasted vegetables. The dish is enhanced with zesty lemon and a drizzle of extra olive oil for extra richness, creating a warm, comforting meal that's both nutritious and bursting with flavor.
INGREDIENTS
8 oz Shrimp, peeled & deveined
2 oz Whole Wheat Pasta (dry)
1 medium Zucchini
1 medium Red Bell Pepper
1/2 cup Cherry Tomatoes
1/2 medium Red Onion
1.5 tbsp Olive Oil
3 cloves Garlic
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F. On a baking sheet, combine chopped zucchini, red bell pepper, halved cherry tomatoes, and red onion. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat evenly. Roast the vegetables for about 20-25 minutes until tender and lightly charred.
Meanwhile, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of the pasta water.
Pat the shrimp dry and season with salt and pepper. Heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Squeeze in the lemon juice during the last minute of cooking.
Toss the cooked pasta and roasted vegetables with the garlic shrimp in the skillet. If needed, add a splash of reserved pasta water to help combine the flavors.
Serve immediately, garnishing with extra black pepper or a drizzle of olive oil if desired.