Shrimp, Parmesan & Feta Veggie Skillet Pasta

• 1 pound Shrimp, Peeled And De-veined
• 1 teaspoon Smoked Paprika
• 2 Tablespoons Olive Oil, Divided
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Italian Seasoning
• 1 teaspoon Pepper
• 1/2 teaspoons Sea Salt
• 2 cups Low Sodium Chicken Stock
• 1 cup Brussels Sprouts, Tough Ends Trimmed Off Then Cut In Half
• 2 cups Broccolini, Cut Into 1 Inch Pieces
• 3 cups Whole Wheat Penne Pasta
• 1/2 cups Freshly Grated Parmesan Cheese
• 1/4 cups Crumbled Feta Cheese

1. Bring a large pot of water to a simmer so its ready to cook the pasta in a bit.
2. Toss shrimp in a bowl with the smoked paprika.
3. In a cast iron skillet heat olive oil over high heat.
4. Toss in shrimp and sear for 3 minutes.
5. Flip over and sear an additional 2 minutes until cooked through.
6. Remove skillet from heat, pour shrimp into a dish and cover the dish to keep shrimp warm.
7. Return skillet to stove and add remaining olive oil, onions and garlic.
8. Let the mixture bloom 2 minutes.
9. Add in Italian seasoning, pepper and salt.
10. Pour in chicken stock.
11. Bring to a simmer.
12. Taste broth and adjust seasonings if needed.
13. Add in veggies once stock is simmering.
14. Cook for 5-10 minutes or until veggies are crisp/tender.
15. Meanwhile cook pasta according to package instructions.
16. Once pasta is cooked, drain off the water and pour pasta into the skillet.
17. Add shrimp to skillet, give it all a good stir and top with Parmesan and feta cheese.
18. Enjoy.

shrimp, paprika, olive oil, onion, garlic, italian seasoning, pepper, salt, chicken, brussels sprouts, broccolini, whole wheat penne pasta, freshly grated parmesan cheese, feta cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-parmesan-feta-veggie-skillet-pasta/ (may not work)