Lemon Garlic Shrimp and Garden Veggie Pasta
This vibrant Lemon Garlic Shrimp and Garden Veggie Pasta showcases the fresh produce from your garden, making the most of seasonal vegetables like zucchini, broccoli, and bell peppers. Enhanced with succulent shrimp and tossed in a zesty lemon-garlic sauce, this pasta dish is not only delicious but also adaptable, allowing you to swap in your favorite ingredients based on availability. Perfect for a quick weeknight dinner or a delightful weekend meal, this dish is both nourishing and satisfying, bringing a burst of color and flavor to your dining table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butter
3 tablespoons (melted)
Olive oil
1 tablespoon (for sautéing)
Garlic
1 tablespoon (minced)
Assorted fresh vegetables
4 cups (chopped coarsely (e.g., zucchini, broccoli, red onion, yellow peppers))
Shrimp
8 ounces (frozen, cooked, peeled, and deveined)
Lemon
1/2 (juiced)
Black pepper
to taste (freshly ground)
Salt
to taste (for seasoning)
Parmesan cheese
4 ounces (shredded or shaved)
Cooked pasta
8 ounces (e.g., vermicelli)
Instructions
1
Cook pasta according to package directions. Drain and keep warm, reserving a splash of pasta water to adjust the sauce later if needed.
2
In a large nonstick skillet, melt the butter over medium heat, then add the olive oil. This combination helps to prevent the butter from browning too quickly.
3
Once the butter is melted, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
4
Add the assorted fresh vegetables to the skillet, sautéing until they are vibrant and just crisp-tender, about 4-5 minutes.
5
Stir in the frozen shrimp, allowing them to heat through, which should take about 2-3 minutes.
6
Season the mixture lightly with salt and black pepper according to your taste.
7
Squeeze the juice of half a lemon over the shrimp and vegetable mixture, letting it cook for an additional 2 minutes, allowing the flavors to meld and the juices to reduce slightly.
8
Remove the skillet from heat, and gently toss the shrimp and vegetables with the warm pasta. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
9
Serve immediately, topped with shredded or shaved parmesan cheese, and a sprinkle of additional salt and pepper if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Garlic Shrimp and Garden Veggie Pasta?
It is a vibrant pasta dish featuring fresh garden vegetables like zucchini and broccoli, succulent shrimp, and a zesty lemon-garlic sauce.
What type of pasta is recommended for this recipe?
The recipe suggests using 8 ounces of cooked pasta, such as vermicelli.
Why does the recipe use both butter and olive oil?
Using a combination of butter and olive oil helps to prevent the butter from browning too quickly while sautéing.
What vegetables work best in this dish?
Assorted fresh vegetables like zucchini, broccoli, red onion, and yellow peppers are recommended.
How much garlic is required?
You will need 1 tablespoon of minced garlic.
Can I use frozen shrimp?
Yes, the recipe specifically calls for 8 ounces of frozen, cooked, peeled, and deveined shrimp.
How long should I sauté the vegetables?
The vegetables should be sautéed for about 4 to 5 minutes until they are vibrant and just crisp-tender.
When do I add the lemon juice?
Squeeze the juice of half a lemon over the shrimp and vegetable mixture after the shrimp has heated through, letting it cook for an additional 2 minutes.
Why should I reserve a splash of pasta water?
Reserving a splash of pasta water allows you to adjust the sauce and loosen the mixture if the pasta seems too dry when tossing.
What kind of cheese is used for topping?
The dish is served topped with 4 ounces of shredded or shaved Parmesan cheese.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is designed to be a quick and easy meal, perfect for busy weeknights.
How much total produce is needed?
The recipe calls for 4 cups of assorted fresh vegetables, chopped coarsely.
How long does it take to heat the frozen shrimp?
The frozen shrimp should take about 2 to 3 minutes to heat through in the skillet.
Is this recipe adaptable?
Yes, it is highly adaptable, allowing you to swap in your favorite ingredients based on seasonal availability.
How should I prepare the garlic?
The garlic should be minced and sautéed for about 1 minute until fragrant but not browned.
What is the suggested serving size for the pasta?
The recipe uses 8 ounces of cooked pasta as the base.
Can I use fresh lemon?
Yes, the recipe calls for the juice of 1/2 of a fresh lemon.
How do I season the dish?
Season the mixture with salt and freshly ground black pepper to taste.
Should the pasta be warm when tossing?
Yes, you should toss the shrimp and vegetables with warm pasta immediately after cooking.
What heat level should I use for the skillet?
The butter and olive oil should be heated over medium heat.
What is the texture of the vegetables in this dish?
The vegetables should be sautéed until they are vibrant and crisp-tender.
Is this a healthy meal option?
Yes, it is described as a healthy and nourishing meal filled with fresh vegetables.
How much butter is needed?
The recipe requires 3 tablespoons of butter.
What is the role of the lemon juice?
The lemon juice creates a zesty sauce and helps meld the flavors of the shrimp and vegetables together.
Can I use different types of bell peppers?
Yes, while yellow peppers are mentioned, any variety of bell pepper can be used.
How do I prevent the garlic from burning?
Sauté it for only about a minute and ensure the heat is at medium to keep it from browning.
Can I add extra salt at the end?
Yes, you can sprinkle additional salt and pepper upon serving if desired.
What is the main flavor profile of this pasta?
The main flavors are zesty lemon, aromatic garlic, and fresh garden produce.
How should I prep the vegetables?
They should be chopped coarsely to ensure they maintain a good texture when sautéed.
Is this dish good for weekends?
Yes, it is described as a delightful weekend meal that brings color and flavor to the table.