Penne with Shrimp and Roasted Vegetables – Sybaritica
Penne with Shrimp and Roasted Vegetables incorporates herbed and roasted Zucchini, Peppers and Asparagus in a Tomato sauce with fresh Shrimp.
- 2 cups Penne
- 12 – 16 medium Shrimp
- 6 medium spears of Asparagus cut into 2-inch sections
- 1 small Zucchini cut into 2-inch sticks
- ½ a Red Pepper cut into sticks
- 1 cup pureed Tomatoes
- ¼ cup Parsley
- 1 tbsp. chopped Garlic
- 1 tsp. chopped fresh Rosemary
- 1 tsp. ground Black Pepper
- Olive Oil
- Salt
- 2 Tbsp Parmesan cheese and more as desired
- Marinate the vegetables in a bowl along with the rosemary, pepper, four to five tablespoons of oil and a pinch of salt for at least thirty minutes.
- Spread the vegetables out in a large pan and roast at 450-degrees Fahrenheit for about twenty to twenty-five minutes or so.
- Put the pasta on to boil in salted water and, when it is almost ready, stir-fry the shrimp in little oil over moderate heat, and sprinkle them with a pinch of salt.
- Add the pureed tomatoes and when the sauce begins to bubble, drain the pasta, reserving a little of the water.
- Add the pasta to the sauce along with the garlic and the parsley and stir for a moment or two to allow the pasta to absorb some of the sauce. Add a little of the pasta cooking water to maintain a good consistency, if necessary.
- Finally, add the cheese and the vegetables, stir a few more times to heat everything through, then plate for service, passing extra cheese at the table.