4cupsdiced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
1poundmedium or large peeled & deveined raw shrimp
1cupparmesan cheesefinely grated
salt & pepperto taste
Boil Pappardelle Pasta al dente, according to package instructions.
Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.