More Pans More Problems: One-Pan Shrimp & Veggies

Share:

Guest post by Leah Falsetto, UT Southwestern Dietetic Intern

As a full time student balancing internships, tests, and a job, I am all about flexibility and efficiency when it comes to preparing meals. I know I’m not the only one short on time these days, and that is why this Roasted Shrimp and Vegetable Primavera is one of my go-to recipes during a busy week. The shrimp and veggies can be roasted together on one large pan which makes for easy prep and clean up. I picked my top favorite veggies for this dish, but feel free to substitute and adjust the vegetables based on your preferences and what is currently in your fridge.

Prep: 20 minutes (depends on your mad knife skills)

Total: 40 minutes

Makes 4 servings

Ingredients

  • 8 ounces whole grain pasta (I choose penne)
  • 1 Zucchini-quartered
  • 1 Yellow squash-quartered
  • 2 bell pepper-thinly slices
  • 1 cup shredded carrots
  • Asparagus bunch-chopped
  • ½ lb large shrimp-deveined and detailed
  • 2 TBSP olive oil
  • Black pepper
  • Salt
  • Optional toppings: red pepper flakes, lemon, parmesan cheese, basil/parsley garnish

Directions

1.  Boil water and cook pasta according to package directions. Strain and set aside.

2.  Wash and cut vegetables. Place on large baking sheet (or two smaller ones).

3.  Toss vegetables with 1 ½ TBSP olive oil, salt, and pepper.

4.  Roast vegetables for 10 minutes in 400-degree oven.

5.  Pat down and dry shrimp completely. Toss with ½ TBSP olive oil, salt, and pepper.

6.  Remove veggies from oven and mix. Add shrimp in single layer to side of pan and put pan back in oven for an additional ten minutes, or until shrimp is done and veggies tender.

7.  Add cooked pasta, vegetables, and shrimp to plate. Add any of the additional toppings.

Quick, easy and filled with nutrition.  I hope you enjoy this meal!

 Shrimp & Veggies by Leah Falsetto

Leah Falsetto was born and raised in beautiful northern California but recently moved to Texas in August to earn her Master’s degree and complete her dietetic internship at University of Texas Southwestern Medical Center. Cooking is one of her passions and was a driving force that motivated her to enter the field of dietetics.

You Might Also Like

Kids in Sports? Hot or Not: Eat to Hydrate!

Restaurant-Style Mexican Dinner Platter: Made Easy, Made Healthy, Made at Home, Made for the Family

More Pans More Problems: One-Pan Shrimp & Veggies