Fresh Veggie and Shrimp Capalini

Updated at: Fri, 19 Apr 2024 23:31:12 GMT

Step 1

Marinade shrimp with 1 TBS EVOO, .5 tsp each dried cilanto, parsley, basil for 30-60 min in fridge while prepping the remaining items

Step 2

Preheat oven to 450°

Step 3

Add tomatoes, sliced garlic cloves, enough EVOO to coat and dried Oregano, salt, pepper to a foil lined oven proof pan

Step 4

While tomatoes cook prep veggies

Step 5

Start water to boil for pasta

Step 6

Add EVOO to pan to heat

Step 7

Add shrimp to pan, cook 5-7 minutes till cooked through.

Step 8

Set aside on plate covered with foil

Step 9

Add pasta to water

Step 10

Add a bit more EVOO, zucchini and squash to pan cook over med heat

Step 11

Add a small splash of wine to pan to loosen cooked bits of shrimp

Step 12

Saute for 3 - 5 min - just until softened a bit

Step 13

Add mushrooms, continue to cook another 3 min until tender

Step 14

Add artichoke bottoms

Step 15

Add another plug of wine to loosen again if needed, and or a bit of water

Step 16

Drain pasta - reserving a bit of starchy water to add to final mixture, if needed

Step 17

Add lemon zest, fresh parsley, and a squeeze of lemon

Step 18

Stir to coat

Step 19

Add half of cheese and mix in

Step 20

Mix in shrimp and toss to reheat

Step 21

If needed, add a bit of the pasta water to get sauce to desired consistency

Step 22

Plate pasta

Step 23

Add the veggie and top shrimp mixture.

Step 24

Top with a bit more cheese and a squeeze of lemon

Step 25

Top with a sprinkle of pine nuts

Step 26

ENJOY!

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Makes leftovers