8ozuncooked pasta(half a box of linguine, or your choice pasta)
salted water for cooking pasta
¼cupchopped fresh herbssuch as parsley or basil
freshly grated Parmesan cheese for serving (about ¼ cup)
Instructions
Preheat oven and cook the pasta:
Preheat oven to 375F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper.
Cook the pasta according to package directions. Drain and rinse with cool water, and toss with olive oil if the shrimp and vegetables are not ready when the pasta is cooked. Keep warm. (Prepare and cook the shrimp and vegetables while the pasta is cooking!)
Prepare and bake the shrimp and vegetables:
Pat the shrimp dry with a paper towel.
Slice the zucchini. Clean out the bell pepper and slice into thin slices. Chop or slice the red onion. Slice the lemon into thin slices, and reserve the ends.
Arrange the shrimp, sliced zucchini, grape tomatoes, and sliced bell peppers on the parchment-lined baking sheet. Season with salt, pepper, and dried oregano. Arrange the 4 whole garlic cloves and sliced lemons on top (take note of where you put the garlic cloves so you can easily find them later!). Thinly slice the butter and arrange is over the baking sheet.
Bake at 375F for 15 minutes, or until the shrimp is fully cooked and the vegetables are crisp-tender. Remove the garlic cloves and lemon slices from the sheet pan. Carefully transfer the baked shrimp, vegetables, and all the juices from the sheet pan to the pasta.
Mash the roasted garlic cloves with a fork. Use a fork the squeeze excess lemon juice from the roasted lemon slices and from the lemon ends into the roasted garlic. Add this lemon-garlic mixture to the pasta and toss. Stir in fresh herbs.
Serve warm with freshly grated Parmesan cheese and extra lemon wedges.
Video
Notes
See blog post for photos to help you visualize the steps, or watch the video!