Roasted lemon shrimp and zucchini with pasta | Food & Drink | The ...

WASHINGTON POST PHOTO BY TRACY A. WOODWARDRoasted Lemon Shrimp and Zucchini With Pasta can be prepared in 45 minutes.

WOODWARD ? THE WASHINGTON POST

Briefly

Roasted zucchini adds to shrimp

This pasta fits the bill for a busy evening: It can be prepared in 45 minutes. The recipe calls for only a few main ingredients that get a fresh and flavorful boost from a homemade lemon oil marinade. Roasting the zucchini and sweet onion lends another layer of flavor.

ROASTED LEMON SHRIMP, ZUCCHINI WITH PASTA

1-pound zucchini, preferably small to medium (3 medium, 4 or 5 five small), cut into 3/4- to 1-inch chunks

1 large sweet onion (12 ounces), cut into 1-inch chunks

3 tablespoons olive oil

Salt

Freshly ground black pepper

Finely grated zest and freshly squeezed juice of 1 lemon (1 or 2 teaspoons zest, 3 to 4 tablespoons juice)

8 ounces (31-40 count) raw shrimp, peeled and deveined (6 ounces after peeling)

8 ounces dried shaped pasta, such as shells or cut rigatoni

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.

Serve warm. Serves 4.

Nutrition 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

Source: http://www.sunherald.com/2012/10/09/4232310/briefly.html

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