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Penne with Prawns and Roasted Vegetables in Garlic Lemon Sauce
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Today’s simple, tasty recipe comes to us courtesy of Pam, author of the award-winning recipe blog, For the Love of Cooking.
 
Here’s how Pam described today’s recipe:
 
We had friends over for dinner and I wanted to make something light, healthy and filling so I decided on pasta with shrimp and veggies. The flavors combined well and the pasta dish turned out really delicious. The roasted tomatoes, zucchini and asparagus were sweet yet still a bit crisp. The sautéed onions were perfectly caramelized and soft while the pine nuts were lightly toasted and a bit crunchy. I really loved the roasted garlic, lemon and butter sauce… it completed the dish."
 
Pam, author of the For the Love of Cooking blog
Penne with Spot Prawns and Roasted Vegetables in a Roasted Garlic Lemon Sauce
 
2 cups of medium size prawns (or shrimp), deveined and tails removed
Zest of half a lemon
1 tbsp fresh parsley, chopped
1 tsp fresh basil, chopped
2 cloves of garlic, minced
 
  • Combine all ingredients in a large zip lock bag and marinate for at least 2 hours.
 
1 sweet yellow onion, cut into large chunks
1 zucchini, diced
1 bunch of asparagus spears, ends removed and cut into thirds
1-2 cups of grape tomatoes
2 tbsp toasted pine nuts
1 bulb of roasted garlic (divided; see roasting instructions below*)
1/2 lb of penne pasta, cooked per instructions
1-2 tbsp butter
Juice of one lemon
Zest of half a lemon
1/4 cup Parmesan cheese, shredded
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
 
*Roasted garlic ingredients and instructions
1-2 heads of garlic
Dash of sea salt
  • Preheat oven to 350 degrees. Slice the top of the head off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil and salt to taste. Fold edges of tinfoil together and twist to make a sealed bundle.
  • Place in oven and bake for 30-40 minutes depending on the size of the garlic. Let cool before serving. Squeeze to remove the roasted cloves.
Main recipe instructions
  • Roast garlic (see above).
  • Preheat the oven to 400 degrees.
  • Line a baking sheet with tin foil (optional) and coat it with cooking spray. Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and sauté for 15-20 minutes or until caramelized and tender.
  • While the onions are cooking, place a small dry skillet over medium heat and toast the pine nuts for 3-4 minutes or until golden brown, set aside.
  • Once the onions are cooked, add the shrimp to the same skillet and cook for 3-4 minutes or until cooked through.
  • When the onions are nearly cooked, place the baking sheet with vegetables in the oven and roast for about 5-7 minutes or until tender yet still a bit crisp. Cook the pasta per instructions, drain and put back into large pot.
  • While the pasta is cooking and the vegetables are roasting, gently remove the skin from the roasted garlic and chop half for the pasta, set aside and place the other half in a small bowl. To the half in a small bowl, add lemon juice, lemon zest, butter, 1 tsp olive oil, sea salt and fresh cracked pepper; mix thoroughly.
  • Add the roasted vegetables, sautéed onions and shrimp, roasted garlic chunks, lemon juice mixture, Parmesan cheese, fresh parsley and basil; mix thoroughly, taste and re-season if necessary.
 
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