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!