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This pasta dish screams summer, with loads of fresh veggies and color. This recipe is balanced with the fuel you need the night before a long training day or race, or ideal for re-fueling after. Roasted shrimp gives this dish an elegant feel and, when served with a big side salad, is perfect for entertaining on a warm summer night.
Makes 4 servings
16 jumbo shrimp or prawns, peeled and deveined
12 ounces fettuccine pasta*
2 cups cherry/grape tomatoes (try a medley of colors)
2 corn-on-the-cob, husk and husks strings removed
2 small yellow/summer squash
2 small zucchini
1 cup dry white wine (Chardonnay)
Juice of 3 lemons
Zest of 1 lemon
2 tablespoons olive oil
1 tablespoon fresh minced garlic
¼ cup freshly chopped cilantro
Feta, ricotta salata, goat cheese or parmesan, optional for topping
*Try finding flavored fettuccine made from spinach, basil or lemon, or look for fresh fettuccine in the cooler section of your grocery store.
1. Heat oven to 450 degrees. Cover a large, rimmed baking sheet with foil and coat with non-stick cooking spray.
2. Remove the ends from the yellow squash and zucchini. Cut in half lengthwise and dice each half. Place the pieces onto the baking sheet and drizzle with olive oil, salt and pepper. Roast for 3 minutes. Toss and roast for another 3 minutes.
3. While the squash is roasting, place the corn cobs directly on the same shelf in the oven. Turn after 3 minutes at the same time you toss the squash.
4. Remove the squash and corn from the oven. Zest 1 lemon over the squash. Leave the oven on for the shrimp.
5. Cook the pasta according to the instructions on the package.
6. While the pasta is cooking, prepare the sauce. Heat the 2 tablespoons olive oil over medium heat in a large skillet. Saute the garlic for 1 minute, then add the white wine and the lemon juice to the skillet and let simmer for 7-8 minutes.
7. Add the tomatoes to the skillet and let cook for 2-3 minutes until they start to burst. Turn the heat off.
8. When the pasta is cooked al dente, drain it and add it directly to the skillet with the sauce and tomatoes. Add the squash and lemon zest to the pan.
9. On the same pan, re-using the foil, toss the shrimp lightly with olive oil, salt and pepper. Roast for 1 ½ to 2 minutes per side.
10. Holding the corn upright into a small bowl, use a knife to slice downward on the kernels so they fall off into the bowl. Add the corn to the skillet, along with the freshly chopped cilantro.
11. Toss all the ingredients in the skillet with the pasta until they are well combined and covered with sauce. If the skillet is too full, you can transfer everything to a large bowl to toss.
12. Serve in one large dish with the shrimp over the top, or divide onto four plates with four shrimp on each plate. Sprinkle with fresh cheese of your choice if desired.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
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