INGREDIENTS
Shrimp
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • salt and pepper
Pasta Sauce
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 1 medium zucchini, sliced and quartered
  • 1 orange bell pepper finely diced
  • 1 tablespoon dried oregano
  • 3 garlic cloves, minced
  • 2 cups vegetable stock
  • 1/2 cup heavy cream or half and half
  • 3 tablespoons all-purpose flour
  • salt and pepper, to taste
  • roasted cherry tomatoes (optional)*
  • artisan olives (optional)
  • crumbled feta cheese (optional)
Pasta
  • 16 ounces penne pasta
INSTRUCTIONS
Shrimp
  1. Place the shrimp, olive oil, dried oregano, lemon juice, minced garlic, and a pinch of salt and pepper into a 4-5 quart pot or dutch oven. Mix and simmer over medium-low heat until the shrimp are almost cooked through. Remove the shrimp from the pan and set aside.
Pasta Sauce
  1. Place the olive oil and onions in the same pot and simmer over medium heat until the onions are translucent. About 5 minutes.
  2. Add the zucchini, orange bell pepper, oregano, minced garlic, and vegetable stock to the same pot. Simmer for 10 minutes over medium heat.
  3. Cook the pasta according to the directions on the back of the package until al dente. Drain the pasta water. Set aside.
  4. Whisk together the heavy cream and all-purpose flour together until combined. Mix into the vegetables and stock until creamy. Cook over medium heat for 20 minutes. Add salt and pepper to taste.
  5. Mix the pasta and the shrimp into the sauce. Simmer for 10 minutes.
  6. Garnish with roasted cherry tomatoes, artisan olives and crumbled feta cheese.

source allrecipes 

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