Roasted Vegetable Shrimp Pasta Primavera

2 zucchinis, cut in half lengthwise and cut into half inch chunks

1 large red onion, cut into 1 inch cubes

4 Roma tomatoes, diced

1 lb. fettuccine noodles, cooked according to package directions

2 cups heavy cream

2 garlic cloves, minced or a spoonful of jarred garlic

1/2 cup fresh basil

1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter (REAL butter)
1 - 2 tablespoons olive oil

Salt and pepper to taste

1 lb. frozen shrimp

Preheat oven to 425 degrees.  Begin boiling water for pasta and cook according to package directions.

Cut all of your vegetables as mentioned above.

Spread vegetables out on a cookie sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Use your hands to mix vegetables in order to thoroughly coat with olive oil.  Place vegetables in preheated oven for 15 minutes or until cooked through.

Add 1 tablespoon olive oil to a large skillet on medium heat.  Add garlic, saute 1-2 minutes.  Add frozen shrimp and cook until warmed through.  Pour in 2 cups heavy cream and increase heat.  Once cream mixture starts bubbling, reduce heat to medium low - should become a simmer.  Allow to thicken for 10 minutes.  Add parmesan cheese and 1 tablespoon butter and simmer for 5 more minutes or until it reaches your desired consistency.

Once vegetables, pasta, and cream sauce are ready, combine everything in the same skillet where you cooked your cream sauce.  Here I added the vegetables, then pasta, then fresh basil.

Combine all of the ingredients with your pasta spoon until every noodle is coated with the delicious cream sauce.