Summer Vegi, Shrimp & Bow Tie Pasta |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 3 |
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I got this recipe from the Bob&Sheri web page (nationally syndicated radio program). It matches up SO nicely to summer vegetables that are all ready at the same time. It is a wonderful dish that serves 8 and would make a great summer dinner party entree. Ingredients:
1 lb bow tie pasta |
2 tablespoons extra virgin olive oil |
3 garlic cloves, minced |
1 lb rock shrimp, cleaned |
3 tomatoes, diced |
2 ears corn, cut from cob |
2 medium zucchini, diced small |
2 medium yellow squash, diced small |
1 cup frozen peas |
1 bunch basil, chopped |
1 lemon, zest and juice reserved |
4 tablespoons butter |
1/4 cup fresh parmesan cheese, grated |
kosher salt |
Directions:
1. In a large pot, bring 6 quarts of water to a boil. Add 2 Tbl. salt and pasta. Stir, cook until pasta is al dente.
2. Heat saute pan to medium high heat. Add olive oil and garlic. Cook until garlic is golden brown.
3. Add rock shrimp and sprinkle with salt. Cook for 3 minutes.
4. Add tomatoes and cook 1 minute more. Remove from heat and place mixture in a large bowl.
5. Using a slotted spoon, remove pasta from water and add to bowl of shrimp.
6. Add corn, zucchini, squash and peas to pasta water and cook for 3 minutes.
7. Drain vegetables and add to bowl with pasta and shrimp.
8. Add basil, lemon zest, lemon juice and butter. Stir gently and season to taste.
9. Sprinkle with parmesan cheese to serve.
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