Name: Shrimp Pasta with Veggie-Packed Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound raw peeled and deveined shrimp, tails removed; ¼ cup olive oil, divided; 1 teaspoon salt, divided; ½ teaspoon garlic powder; ½ teaspoon paprika; 2 tablespoons butter; 1 brown onion, diced; 2 celery ribs, diced; 2 carrots, peeled and diced; 1 red bell pepper, diced; 1 zucchini, diced; 2 large tomatoes, diced; 2 tablespoons tomato paste; 6 cloves garlic, minced; 1 lemon, zest and juice; 1 pound short pasta; Grated parmesan cheese; Chopped fresh parsley

Description

Juicy, golden-seared shrimp tossed with tender pasta and coated in a rich, velvety tomato sauce that’s secretly packed with sautéed veggies and brightened with fresh lemon. This easy dinner comes together in under an hour and delivers bold flavor with simple, real ingredients.

Ingredients

Scale

1 pound raw peeled and deveined shrimp, tails removed
¼ cup olive oil, divided
1 teaspoon salt, divided
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons butter
1 brown onion, diced
2 celery ribs, diced
2 carrots, peeled and diced
1 red bell pepper, diced
1 zucchini, diced
2 large tomatoes, diced
2 tablespoons tomato paste
6 cloves garlic, minced
1 lemon, zest and juice
1 pound short pasta
Grated parmesan cheese
Chopped fresh parsley

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Instructions

In a medium bowl, add the shrimp, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika and mix until shrimp is well coated.
Cook your pasta in a large pot of boiling salted water, according to the package instructions. (Save some pasta water to help thin out the sauce at the end if needed.
Meanwhile, preheat a large pan over medium/high heat. Add the butter and melt, then add the shrimp in a single layer. Cook for 2-3 minutes on each side until opaque. Once cooked, remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil, the onion, celery, carrots, bell pepper, zucchini, ½ teaspoon salt and cook for 7-10 minutes stirring occasionally, until the veggies begin to soften.
Stir in tomatoes, tomato paste, garlic, lemon zest and lemon juice. Reduce the heat to low, and cook for about 15 minutes.
Once the veggies are cooked, blend on high speed in a blender until smooth, about 1-2 minutes. Make sure you leave an opening for the steam to escape while blending hot food!
Add the blended sauce back into the pan, as much or as little as you like, and toss in the cooked pasta and shrimp and garnish with parmesan cheese and chopped parsley. Use a little pasta water at a time to thin out the sauce as needed.