One-Tray Shrimp & Vegetable Pasta

Ingredients

• 12 oz fettuccine or linguine
• 1 lb large shrimp, peeled and deveined
• 8.8 oz broccoli florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 7 oz mushrooms, sliced
• 3 tbsp olive oil, divided
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes, optional
• 2 oz grated Parmesan
• 2 tbsp chopped parsley
• 1 tbsp lemon juice

Method

1. Preheat the oven to 425°F and lightly grease a large roasting tray or 9x13 inch baking dish.
2. Boil salted water and cook the pasta until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water, then drain.
3. Cut broccoli into small florets, chop the peppers, slice the mushrooms, and mince the garlic.
4. Spread broccoli, peppers, and mushrooms on the tray. Toss with 2 tablespoons olive oil, half the paprika, half the Italian seasoning, half the salt, and the black pepper.
5. Roast the vegetables for 12 minutes, stirring once halfway through.
6. Pat shrimp dry and toss with the remaining olive oil, paprika, Italian seasoning, salt, and red pepper flakes.
7. Add the shrimp to the tray and roast for 6-8 minutes, until pink and cooked through.
8. Melt the butter in a small pan over medium heat, add the garlic, and cook for about 30 seconds. Stir in the lemon juice.
9. Add the cooked pasta to the tray, pour the garlic butter over everything, and toss to combine. Add a splash of reserved pasta water if needed.
10. Sprinkle with Parmesan and parsley, then return to the oven for 3 minutes.
11. Serve hot with extra Parmesan and lemon wedges. Refrigerate leftovers for up to 2 days.