This pasta gets a fresh and flavorful boost from a homemade lemon oil marinade.
If you want a more substantial dish, increase the quantity of shrimp.
To make this vegetarian dish, omit the shrimp, use 1 1/2 pounds of zucchini and add the lemon oil during the last 10 minutes of roasting the vegetables.
Roasted lemon shrimp and zucchini with pasta
1 pound zucchini, (3 medium, 4 or 5 small), cut into 3/4- to 1-inch chunks
1 large sweet onion (12 ounces), cut into 1-inch chunks
3 tablespoons olive oil
Freshly ground black pepper
Finely grated zest and freshly squeezed juice of 1 lemon
8 ounces (31-40 count) raw shrimp, peeled and deveined (6 ounces after peeling)
8 ounces shaped pasta, such as shells
Preheat the oven to 350 degrees. Bring a medium pot of water to a boil over high heat (for the pasta).
Combine the zucchini, onion and 1 1/2 tablespoons of the oil in a large nonstick roasting pan, tossing to coat evenly. Season with salt and pepper to taste, then roast for 25 minutes or as needed, turning the vegetables over once or twice.
Meanwhile, stir together the remaining 1 1/2 tablespoons of oil, the lemon zest and juice in a medium bowl. Season with salt and pepper to taste. Add the shrimp and toss to coat them evenly. Let the mixture rest at room temperature for 15 minutes.
Salt the pasta cooking water, if desired. Add the pasta and cook according to the package directions. Drain.
Once the roasted vegetables are soft and nicely browned on one side, add the shrimp mixture, stirring to combine. Return to the oven and roast for 5 to 7 minutes until the shrimp are cooked through.
Place the drained pasta in a large bowl and add the roasted shrimp and vegetables, tossing them together. Taste for seasoning and add pepper as needed.
Per serving: 390 calories, 17 g protein, 55 g carbohydrates, 12 g fat, 2 g saturated fat, 50 mg cholesterol, 190 mg sodium, 5 g dietary fiber, 8 g sugar
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Read more articles by Stephanie Witt Sedgwick
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