Shrimp Pasta Primavera
 
Makes 4 servings
Ingredients
  • 1 pound large fresh shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Creole seasoning
  • 1 cup chopped orange bell pepper (about 1 large bell pepper)
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced red onion (about 1 medium onion)
  • ¾ cup 1-inch-chopped fresh green beans (about 3 ounces)
  • ¾ cup ¼-inch-sliced yellow squash
  • ¾ cup ¼-inch-sliced zucchini
  • 1 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • ½ teaspoon ground black pepper
  • 1½ cups low-sodium chicken broth
  • ½ pound penne pasta
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup shredded Asiago cheese
  • Garnish: fresh parsley, shredded Asiago cheese, ground black pepper
Instructions
  1. In a large bowl, toss together shrimp, 1 tablespoon oil, and Creole seasoning.
  2. In a large Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp, and cook, stirring frequently, until pink and firm, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a small bowl. Set aside.
  3. In same pot, cook bell pepper, tomatoes, onion, green beans, squash, zucchini, salt, garlic, and black pepper over medium-high heat, stirring frequently, until vegetables are tender, about 6 minutes. Remove from pot, and set aside.
  4. In same pot, bring broth to a boil over medium-high heat. Add pasta, and cook, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed, about 7 minutes. (If more than ⅓ cup liquid remains, it can be discarded.) Stir in shrimp, vegetable mixture, and lemon zest and juice. Stir in cheese. Garnish with parsley, cheese, and black pepper, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-pasta-primavera/