This may be obvious because I am a vegetarian, but I love veggies! I’ve realized that one way to make a meal seem bigger without completely engorging yourself is to add a ton of veggies. This meal is easy, delicious, and even better – healthy! I think that roasting shrimp is one of the best ways to cook it, and they're always nice and juicy.
This recipe is so easy to adapt – just use whatever vegetables you have on hand. I got the lemon pepper pappardelle and the lemon pepper seasoning from Trader Joe’s.
Pasta with Roasted Veggies and Shrimp:
2 bunches of broccoli florets
1 red bell pepper
Lemon pepper seasoning
Lemon pepper pappardelle
~3/4 lb shrimp
Hard cheese for grating
Preheat oven to 425 degrees. If using frozen shrimp, thaw under running cold water. Drain and pat dry. Wash the broccoli, and then cut up into individual stalks. Wash the bell pepper and cut into long strips. Toss the broccoli and pepper with 1-2 tbsp olive oil and some lemon pepper seasoning. If you don’t have this seasoning, substitute some freshly squeezed lemon juice or dried lemon peel, and salt and pepper. Spread out on a foil-lined pan and put in the oven for 15 minutes. Meanwhile, boil salted water for the pasta, and de-shell your shrimp. Toss the shrimp in olive oil and lemon pepper seasoning. Pull out the veggies and make room for the shrimp, so it can all be spread out in a single layer. Put back in the oven for ~8 minutes. Cook the pasta until al dente. When everything is done, toss the pasta, shrimp and veggies together. Add some additional lemon pepper seasoning or s&p, and grate the cheese of your choice on top.