Fettuccine with Lemon Shrimp and Roasted Veggies
Zesty Lemon Shrimp Fettuccine with Colorful Roasted Veggies
Ingredients:
12 oz fettuccine pasta
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 lemon (zested and juiced)
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 zucchini, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon dried Italian herbs
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan (optional, omit for dairy-free)
Directions:
Preheat oven to 400°F (200°C).
Arrange zucchini, bell peppers, and cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt, pepper, and Italian herbs. Roast for 20 minutes until tender and slightly charred.
Cook fettuccine in salted boiling water according to package instructions. Drain and reserve 1/4 cup pasta water.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté for 1 minute.
Add shrimp, season with salt, pepper, and red pepper flakes. Cook for 2–3 minutes per side until pink and opaque.
Add lemon zest and juice to the shrimp. Toss in cooked fettuccine, roasted vegetables, and reserved pasta water. Mix well to combine.
Garnish with fresh parsley and Parmesan if using. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings