I can't stop buying rhubarb at the farmer's market! But last weekend I also brought home some peas and six adorable little squash: zucchini, yellow crookneck squash, pale green zucchini and two globe zucchini: one light, one dark. I took a picture but...not sure where it ended up.
Tonight was a night for originality.
Shrimp and Summer Squash Spaghetti (SSSS)
1/2 pound medium uncooked shrimp
1/3 pound (?) spaghetti
3 petite summer squash, sliced on the diagonal or in half rounds
A few leaves of basil
Dried basil
Can of petite diced tomatoes
Olive oil
2 cloves of garlic, minced
Start the spaghetti.
1. Add the garlic to a hot olive-oiled saute pan. (Talk to your housemate about how good it smells and reminisce about times we've burned garlic. Don't let the garlic burn.)
2. Add the shrimp to the pan. Flip them over after about 2 minutes or when looking pinkish. Let cook a couple more minutes. Add some water, diced tomatoes and dried basil to the pan.
3. In another heated olive-oiled pan saute the squash being sure not to crowd so they get brown. When all the squash is cooked add it to the lightly bubbling tomato shrimp mixture.
4. Toss with spaghetti. Serve with fresh parmesan and garnish with shredded basil leaves.
It felt downright greedy to make this just for myself.
