Ah, there is nothing better than fresh zucchini from your garden: fresh zucchini, fresh tomatoes, peppers, lettuce, kale and cucumbers. Summer is definitely our favorite time of the year. With our gardens in full bloom, we love picking fruits and vegetables just prior to making a recipe. You can't beat the flavor. That's probably why I can only eat certain fruits and vegetables during the summer. The thought of eating a cherry tomato in mid-January makes me quiver. Having your own garden really does spoils you.
Last week, it was extremely hot and sunny; just enough to get our garden in full bloom. The zucchini and squash had lots of flowers and by the end of the week we had our first pickings. With two good sized zucchini, Jeff was looking for a recipe that was light and easy. He stumbled upon this recipe called Basil, Shrimp and Zucchini Pasta at Eating Well. It had minimal ingredients and the ability to adapt more vegetables in the future.
As we get more and more vegetables from our garden, we are always looking for easy recipes that we can make as well as share with family and friends. With six kids, grown and out of the house, we like sharing produce with them, but sometimes the question is, "Do you have a recipe for this?" Or, "What can I make with this?" It's always nice to say, "If you have a box of pasta and some frozen shrimp, you are all set!"
After peeling the shrimp the recipe became very simple. Within 30 minutes, we were sitting down, enjoying this delicious dish. I love when we have fresh vegetables as well as fresh herbs, it makes the recipe come alive. The Basil, Shrimp and Zucchini was delicious. This recipe made enough for 4 humgry people. That means, we usually have atleast a serving left over. It was just as good the day after for lunch.
Read through the recipe and see how easy it is...
Ingredients for Basil, Shrimp and Zucchini with Pasta:
In a large bowl, place all the ingredients and stir, covering the raw shrimp in the tomato mixture. Set aside.
- 1 pound of extra large, raw shrimp, peeled and de-veined (we used frozen shrimp)
- 1 cup of tomato sauce or crushed tomatoes (we used crushed)
- 2 teaspoons of olive oil
- 1/4 cup of chopped basil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/8 teaspoon of cayenne pepper
In a large pot, add water and 1 tablespoon of salt. Bring to a boil and cook one pound of pasta according to the directions. This recipe calls for orrecchiette, but you can use any small pasta.
Using 2 medium zucchini, quarter the zucchini and cut into 1/4 inch slices.
In a large saute pan, over medium high heat, add 1 tablespoon of olive oil. Add the zucchini to the pan and saute for one minute. Add the shrimp mixture and cook for 3-4 minutes, watching as the shrimp gets pink. Add the drained, cooked pasta and cook for another 2-3 minutes. Remove from heat and add:
1/4 cup of chopped basil
Grab some plates and delight your gfamily and friends with this amazing dish. As the summer continues, we are going to try and make this dish with fresh cherry tomatoes and summer sqaush. That's the nice thing about making recipes with a few ingredients. It allows you to add your creative cooking style. I'm sure a little bit of shallot, maybe some oregano or even feta cheese, can transform this dish into another great meal!
What's in your garden?