Italian Dressing Shrimp with Penne

Building on a very simple four-ingredient oven-cooked shrimp dish that I found on the Internet, I jazzed the recipe up a bit and created this wonderful pasta meal. The resultant sauce even toned down the lemon rind and boy, was it delicious.

Feel free to alter the ingredients.

It’s one of these “go for seconds” and “no left-overs” meals.

Ingredients

• GARLIC SALT, to flavor pasta-cooking water
• PENNE PASTA, 1 cup
• OLIVE OIL, 1 tablespoon
• BUTTER, 1 block
• ONION, 1, sliced
• GARLIC, 2, minced
• LEMON, 1, sliced into wheels
• SHRIMP, 1 pound, (16-20) peeled, veined, tail-on
• ITALIAN SALAD SEASONING, 1 package
• ZUCCHINI, 1 large, cut into chunks
• PARMESAN CHEESE, ¼ cup, shredded or grated

Directions

1. Boil the penne in a large pot flavored with garlic salt.
2. While the penne is cooking, melt the butter in a large pan over medium heat, and sauté the onions and garlic until soft. Reserve.
3. Lay the shrimp on the butter and lemon slices, sprinkle the salad dressing seasoning on top.
4. Lower the heat to medium-low and add the onions, garlic and cooked penne to the pan and cover.
5. Add the zucchini to the pasta water and cook until almost tender.
6. Transfer the zucchini to the pan with the rest of the ingredients.
7. Thin the sauce slightly with 1-2 ladles of pasta water.
8. Add the parmesan cheese and stir. Cover and let stand for two minutes.
9. Serve in a bowl with extra parmesan cheese on the side.