Print
Roasted Vegetable Shrimp Pasta
Ingredients
Scale
- 1 yellow squash, sliced
- 1 zucchini, sliced
- ½ onion, sliced
- 1 med butternut squash, cubed (about 2 cups)
- 1 pint grape tomatoes
- 3 T Pinehurst Olive Oil Co. Garlic Olive Oil
- 1 lb. Fresh shrimp
- 2 tsp. Tuscan Farmhouse Blend Seasoning
- 6 T Pinehurst Olive Oil Co. Basil Olive Oil (Divided)
- 1 box pasta of choice
- 2 T fresh parsley, chopped to garnish
- Red Pepper Flakes, to taste
- Salt and Pepper, to taste
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 400 degrees. Grease large baking sheet or line with parchment paper.
- Place squash, zucchini, onion, butternut squash and grape tomatoes on the baking sheet. Toss with the Garlic Olive Oil. Season generously with salt and pepper. Roast for 20-25 minutes at 400 degrees, or until the vegetables are cooked and the tomatoes burst open.
- While the vegetables are roasting, cook your pasta according to the instructions on the packaging. Drain water and transfer back to pot.
- Sauté shrimp in 1-2 T of Basil Olive Oil, sprinkle with the Tuscan Farmhouse seasoning blend, cook for about 5 minutes, or until shrimp are a light pink and cooked through.
- Add 4-5 T of Basil Olive Oil and the roasted vegetables to the cooked pasta, making sure to get all the juices from the vegetables on the baking sheet. Stir gently.
- Add the cooked shrimp, season with red pepper flakes, salt and pepper to taste.
- Serve hot with fresh parmesan cheese and fresh parsley on top. Enjoy!