Paprika Shrimp with Roasted Veggie Penne
Smoky Paprika Shrimp Pasta with Roasted Vegetables
Ingredients:
2 cups penne pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, chopped
1 cup cherry tomatoes, halved
2 tablespoons olive oil (for roasting)
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
1/4 cup fresh basil, chopped
Juice of 1/2 lemon
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread bell pepper, zucchini, onion, and cherry tomatoes on the sheet. Drizzle with olive oil, season with oregano, chili flakes, salt, and pepper. Roast for 20-25 minutes, turning once, until tender and slightly charred.
While vegetables roast, bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
In a bowl, toss shrimp with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, or until opaque and lightly browned.
In a large serving bowl, combine cooked penne, roasted veggies, and shrimp. Squeeze lemon juice over the top and toss gently.
Garnish with fresh basil and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 460 kcal | Servings: 4 servings