Quick and Easy Summertime Supper

I always embrace summer with the best of intentions - lazy days, no schedules, and a relaxed attitude. However, somehow, much of the summer ends up almost as busy as the school year. Days spent at the beach, amusement park, getting ready for vacation and shuttling kids to and from camp make for the normal dinner-time frenzy - how to get something delicious and nutritous on the dinner table, fast. Recently, I was inspired by a friend who requested easy and fast recipes that his wife would be able to whip up quickly when she came home from work (or at this time of year, a fun-filled day at the lake!). Of course, this recipe could certainly be prepared by anyone -- dads or husbands, DINKS (dual income - no kids), or singles; even older children can participate. 

For me, the key elements of a quick recipe are: a short list of easy to find ingredients and a one pan cooking method. This time of year I always look to the farmer's market for inspritation. I just came home from Fort Hill Farm - a CSA (Community Supported Agriculture) farm with the first-of-the-season summer squash and fresh basil. This is often where I begin my recipe creations - what's in season. It's the most logical and earthy way to cook. Also, once you choose ingredients that are in season, everything else seems to fall into place. When I think of basil, I think of pesto - pine nuts and Parmigiano Reggiano cheese. When I think of pesto, I think of pasta. I wanted to add some protein to make the meal more balanced. Since I wanted to create a quick meal, shrimp came to mind - a medium-large size shrimp will sautee in about 3 minutes. If you don't like shrimp, try scallops - they cook in just about the same time. Of course, some sauteed or grilled chicken would be delicious as well.

Bows and Ribbons with Sauteed Shrimp, Basil and Pine Nuts

Ingredients:

1/3 cup lemon juice (from about 2 lemons)

1 tablespoon lemon zest

3 cloves garlic, minced

2/3 cup olive oil

1 pound farfalle (bow tie pasta)

3 yellow squash

3 green zucchini

1 pound large shrimp, peeled and deveined

2 tablespoons chopped fresh basil

Freshly grated Parimigian-Reggiano cheese

Red pepper chili flakes (optional)

Toasted pine nuts (optional)

1. Bring a large pot of salted water to a boil. (once the water come to a boil, cook the pasta according the package instructions while you prepare the rest of the meal)

2. Meanwhile, in a large bowl, whisk together the lemon juice, lemon zest, and garlic. Slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and pepper.

2. Using a vegetable peeler, begin to peel the squash (you are going to peel vertically to get long strips. treat the squash as if it has four sides and peel one side at a time until you reach the seeds -- this will allow each piece to have bits of green or yellow color *see photo). 

3. Add the squash to the lemon juice mixture and gently toss. Set aside.

4. After the pasta is cooked, drain. Quickly return pot to the heat. Add 2 tablespoons olive oil and shrimp. Season shrimp with salt and pepper (this is when you can add the optional chili flakes). Sautee for about 2-3 minutes or until just cooked through.

5. Gently toss with pasta, shrimp and chopped basil with the squash.

6. Garnish with grated Parmigiano-Reggiano cheese and pine nuts.

* may be served warmed, room temperature or even cold.

** a crisp Pinot Grigio complements this dish beautifully.