One Tray Shrimp & Vegetable Pasta
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 4–6Course: Main CourseCuisine: AmericanMethod: RoastingDifficulty: EasyIngredients12 oz short pasta, such as penne, rotini, or bow ties1 lb large shrimp, peeled and deveined1 medium zucchini, chopped1 large bell pepper, chopped1½ cups cherry tomatoes, halved½ medium red onion, sliced4 garlic cloves, minced3 tablespoons olive oil, divided1 teaspoon Italian seasoning1 teaspoon paprika¾ teaspoon salt, or to taste½ teaspoon black pepper½ cup grated Parmesan cheese2 tablespoons fresh lemon juice2 tablespoons fresh parsley, choppedRed pepper flakes, optionalLemon wedges, for servingInstructionsPreheat the oven: Heat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet or line it with parchment paper.Cook the pasta: Cook the pasta in salted boiling water until al dente. Reserve about ½ cup of pasta water, then drain and set aside.Prepare the vegetables: Add zucchini, bell pepper, cherry tomatoes, and red onion to the baking sheet. Toss with 2 tablespoons olive oil, half the garlic, Italian seasoning, salt, and black pepper.Roast: Spread the vegetables into a single layer and roast for 12–15 minutes, until they begin to soften.Season the shrimp: Toss the shrimp with the remaining tablespoon of olive oil, remaining garlic, paprika, and a pinch of salt and pepper.Add the shrimp: Remove the tray from the oven and arrange the shrimp among the vegetables. Roast for another 6–8 minutes, or until the shrimp are opaque and cooked through.Combine: Add the cooked pasta to the tray. Sprinkle with Parmesan and drizzle with lemon juice. Toss everything together. Add a splash of reserved pasta water if the pasta needs more moisture.Serve: Finish with fresh parsley, extra Parmesan, red pepper flakes, and lemon wedges if desired. Serve warm.Recipe NotesPat thawed shrimp dry before seasoning to help them roast properly.Don't add the shrimp at the beginning because they cook much faster than the vegetables.Broccoli, asparagus, mushrooms, or yellow squash can replace or supplement the vegetables.For extra heat, add crushed red pepper flakes or Cajun seasoning.For a richer version, replace some of the olive oil with melted butter.Avoid overcooking the shrimp so they remain juicy and tender.StorageStore leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions gently to prevent the shrimp from becoming tough.