Personilized Pasta With Roasted Veggies And Shrimp Food

PERSONILIZED PASTA WITH ROASTED VEGGIES AND SHRIMP

Steps:

• Sauce:.
• In a deep dish fry pan sautee bacon, onion and garlic over med-high heat until onion is soft and bacon is cooked but not too crispy.
• Add can of tomatoes, oregano, parsley and basil.
• Bring mixture to light boil and turn down to simmer DO NOT COVER, let it render down to make a thick sauce (about 20 min). Cover and keep hot.
• Cook noodles so they are el dente. Rinse and drain.
• Veggies:.
• Place veggies ( I used purple onion cut into eighths(held together with toothpick), whole baby carrots, celery cut on the bias, red pepper 2x2" squares, rounds of zucchini and broccoli flowerets) on a broiler pan in a single layer.
• In blender put oil, vinegar and roasted garlic and puree until garlic is well blended into oil and vinegar.
• Brush top side of veggies with oil mixture.
• Broil veggies until they just start to blacken, about 5 minute.
• Take out veggies and turn them over and brush uncooked side with oil mixture.
• Return to broiler for another 5 min or until they start to blacken.
• Cook and peel shrimp if using. Add to tomato sauce just before serving.
• Serving:.
• Place 1/2 noodles in pasta bowl/plate.
• Put 1/2 of sauce over pasta
• Put 1/2 of veggies on top of sauce.
• Garnish with parmesean and feta cheese if desired. (The feta adds a real nice flavor to your sauce).
• Repeat with second plate/bowl.

ONE-POT PASTA PRIMAVERA WITH SHRIMP

Steps:

• Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
• Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
• Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.