Lemon Pasta with Shrimp, Peppers, Tomatoes, Corn and Basil
If you don't have cooked pasta on hand, bring a pot of water to boil before starting the recipe. That way, the pasta can cook while you're cooking the shrimp and vegetables.
Cook Time30minutes
Servings4
Ingredients
12ouncesshrimpshelled and deveined
1teaspooncornstarch
1teaspoonwine
salt and fresh ground pepper
1/4cupextra virgin olive oil
1/2cupfreshly grated Parmesan cheese
zest from one lemon
juice from one lemon
1tablespoonolive oil
3garlic clovesthinly sliced
1red bell peppersliced
1cupcorn
1cupcherry tomatoes or chopped tomatoes
1/2cuplow sodium chicken broth
4cupscooked gluten-free pasta
1/4cupchopped basil
Instructions
Marinade shrimp with cornstarch, wine, a little salt and pepper; set aside while you cook the vegetables. In a small bowl, mix together 1/4 cup olive oil, Parmesan cheese, lemon zest and lemon juice; set aside.
Heat olive oil in a large skillet; add garlic and saute a few minutes; add marinated shrimp and saute until just cooked through; remove shrimp.
Add bell pepper, corn and tomatoes to skillet and saute another 2-3 minutes; add chicken broth, Parmesan cheese mixture, cooked shrimp and pasta. Toss well. Add basil and give everything a toss; serve.