Lemon Herb Shrimp & Vegetable Fettuccine
Life has been busy...in a good way...but busy nonetheless! I apologize for the lack of postings, but here's a yummy, light dish I was able to throw together last night. It was packed with flavor and I look forward to leftovers for lunch :) as usual. You can get creative with the veggies too, so have at it! Enjoy! Ingredients: 1-2 tb olive oil 8 oz. of your favorite pasta (I used fettuccine) 1 cup veggie broth (or you can use chicken broth) 1 lemon, juiced (or 2 if you feel it needs more) 1 cup zucchini, cut into quarters 1.5 cups artichoke hearts, drained and cut into chunks (I used canned because I had them on hand) 3-4 cloves of garlic, diced 1 tb capers 1/2 cup cherry tomatoes, cut in half or quarters (add more if you'd like) healthy dash of lemon pepper seasoning healthy dash of Italian seasoning healthy dash of Lawry's seasoning salt healthy dash of pepper small dash of crushed red pepper (to your liking) handful fresh parsley, chopped 1/4 cup feta cheese 1/2 - 3/4 pound shrimp (I prefer peeled & deveined with the tails cut off) Directions: Bring a pot of salted water to a boil. In the meantime, heat 1 tb olive oil in a saute pan over medium heat. In a small bowl, toss the shrimp with the seasoning salt, pepper, and italian seasoning. Once mixed together, add the shrimp to the saute pan and cook approximately 2 minutes per side, until light pink. Remove the shrimp and set aside. Add a little more olive oil if need be and add the zucchini. Cook for about 5 minutes until a bit browned and then add in the artichokes, garlic, capers, and tomatoes. Cook for another couple of minutes and add in the broth, lemon juice, shrimp, lemon pepper seasoning, and crushed red pepper. Cook the pasta until al dente and drain. Mix the pasta with the sauce and top with fresh parsley and feta cheese!