Penne with Shrimp and Roasted Vegetables in a Roasted Garlic Lemon Sauce

Ingredients

• 1lb. of medium size 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
• 2 tbsp olive oil
• Salt and pepper
• 1 sweet yellow onion, cut into large chunks
• 1 zucchini, diced
• 1/2 bunch of asparagus spears, ends removed (remove about 1in from bottom) and cut into thirds
• 1-2 cups of grape tomatoes
• 1 bulb of roasted garlic (divided) (cut off tops of each garlic clove but do not peel. Sprinkle some oil & wrap in aluminum foil. Bake @400F for 40min)
• 1/2 lb of penne pasta, cooked per instructions
• 1-2 tbsp butter
• 1 tbsp lemon juice
• 2 tsp olive oil, divided
• Sea salt and fresh cracked pepper to taste
• 1/4 cup Parmesan cheese, shredded
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Instructions

• Combine shrimp, lemon zest, 1 tbsp parsley, 1 tsp basil, 2 cloves of garlic, 2 tbsp olive oil, salt and pepper in a large zip lock bag and marinate for at least 2 hours.
• Roast garlic (cut off tops of each garlic clove but do not peel. Sprinkle some oil & wrap in aluminum foil. Bake @400F for 40min).
• Preheat the oven to 400 degrees.
• Line a baking sheet with tin foil and coat it with cooking spray.
• Heat 1 tsp of olive oil in a large skillet over medium heat, add the onion and saute for 15-20 minutes or until caramelized and tender.
• Once the onions are cooked, add the shrimp to the same skillet and cook for 5-7 minutes or until cooked through.
• When the onions are cooking, place the baking sheet with vegetables (zucchini, asparagus, grape tomatoes) in the oven and roast for about 10-15 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, butter, 1 tsp olive oil, sea salt and fresh cracked pepper; mix thoroughly.
• Add the roasted vegetables, sauteed onions and shrimp, roasted garlic chunks, lemon juice mixture, Parmesan cheese, fresh parsley and basil; mix thoroughly, taste and re-season if necessary.