Seared Shrimp and Summer Veggies over Lemon Caper Fettuccine

Serving Size: 4-6

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Ingredients:

1 lb. Pappardelle's Lemon Caper Fettuccine
1 lb. shrimp, peeled & deveined
2 zucchini, quartered, cut lengthwise into 1/2" pieces
1 bell pepper, ribs & seeds removed, quartered, thinly sliced lengthwise
2 cloves garlic, chopped
2 Tbsp. extra-virgin olive oil, divided
Salt & pepper, to taste
1 tsp. each: onion powder, garlic powder, smoked paprika, dried parsley
4 Tbsp. salted butter
1 Tbsp. capers
1 Tbsp. red wine
¼ tsp. crushed red pepper flakes
¼ cup mascarpone cheese
1 lemon, halved & seeds removed
1 bunch parsley, roughly chopped

Instructions:

Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
Heat 1 Tbsp. olive oil in a large pan over medium-high heat. Add zucchini and cook, without stirring, until lightly browned, about 4 minutes. Add bell pepper and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are softened, about 4-5 minutes.
Move cooked vegetables to pot of pasta and cover to keep warm. Wipe out skillet and drizzle pan with olive oil over medium heat.
Combine onion powder, garlic powder, paprika, and dried parsley in a small bowl.
Pat shrimp dry with a paper towel and season with spice blend and salt & pepper, to taste. Toss to coat.
Add seasoned shrimp to pan and cook, stirring occasionally, until slightly opaque, about 3-4 minutes.
Add butter, capers, wine, juice of 1/2 lemon and red pepper flakes. Cook, stirring constantly, for 1-2 minutes.
Add mascarpone and juice of remaining 1/2 lemon to the cooked pasta and vegetables. Stir to combine and season with salt and pepper, to taste.
Divide pasta into dishes. Top with cooked shrimp and sauce and garnish with fresh parsley. Serve and enjoy!