Pasta with Shrimp, Zucchini and Sun-Dried Tomatoes
This is a recipe I contributed to my friend Renee Shepherd's book, More Recipes from a Kitchen Garden. Colorful, quick and festive, this zesty dish's aroma will make everyone's mouth water.
Yield 4 servings
Ingredients
1/2 pound fettuccine noodles
1/4 teaspoon red pepper flakes
1 tablespoon finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
1 1/2 tablespoons olive oil.
2 cloves garlic, minced
1/2 small onion, chopped
2 medium zucchini, cut into julienned strips
1 medium yellow summer squash, cut into julienned strips
2 tablespoons sun-dried tomatoes, finely chopped
1/4 cup prepared pesto
1 pound raw shrimp, shelled and deveined
GARNISH:
Chopped basil
Freshly grated Parmesan cheese
| 1 | Bring a large pot of lightly salted water to boil for the pasta and cook pasta according to package directions. |
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| 2 | Meanwhile, toss shrimp with red pepper flakes, chives, lemon juice, and salt and pepper to taste. Set aside. |
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| 3 | In a large skillet, heat olive oil, add garlic and onion, and saute until onion is translucent, about 3 to 5 minutes. Add zucchini, yellow squashes, and dried tomatoes and stir fry for 2 minutes. |
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| 4 | Drain pasta. Return to pot and toss with pesto sauce and keep warm. |
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| 5 | Add shrimp mixture to skillet with onions, garlic and squashes, and quickly stir fry just until shrimp are no longer pink. |
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| 6 | Serve plates of pasta with shrimp and zucchini mixture on top. Sprinkle generously with chopped basil and Parmesan cheese. |
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notes
Reprinted with permission from More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.
