One of my biggest regrets in life is probably that I’m not an Italian because lets face it: pasta is one of the best foods on the planet. Unfortunately, the fact that I’m not Italian is completely out of my control. I’ll pass this one off to my parents… you guys really blew it. Luckily for my parents, I somehow seem to have the magic touch. My best guess is that this magic touch originates not from my heritage but instead comes from the growling in my belly. Those growls don’t lie.
This dish was an experiment in the kitchen gone well– led by the increasingly monstrous growls in my belly. Lemon is probably one of my favorite ingredients to add to a meal and mixing with rosemary created a perfect twangy sauce that keeps your taste buds watering for more.. The squash adds beautiful color, while the shrimp makes it taste fresh and filling. Not all of you may be a fan of zoodles— my last zucchini pasta dish, so I thought I would offer you a substitute. Below are the ingredients for this great pasta which can serve up to 4 people.
1 Bag Orecchiette pasta
3 Small squash (use both colors for a prettier presentation)
2 Handfuls of spinach
1 Teaspoon of finely chopped rosemary
1/2 Pound of uncooked/cleaned shrimp
1 Clove minced garlic
Red pepper flakes
How to make:
Use two separate non-stick sauce pans– one for the shrimp (small pan) and the other for the squash(extra large saucepan). Put both on medium heat over the stove. On a separate burner, begin to boil a pot of water for the Orecchiette.
Prepare: Thinly chop squash– lay on a paper towel and pat dry, finely chop up fresh rosemary, wash spinach and dry, mince clove of garlic.
Cook: In one pan add about one tablespoon of olive oil, rosemary and squeeze half a lemon. Mix and cook until the rosemary and lemon really become fragrant. Add the squash, and a dash of salt, pepper and red pepper flakes. After squash is cooked and shrimp and pasta are close to being done, add spinach to the dish so that you are only cooking it for 2-3 minutes.
Cook: In the other pan simultaneously begin cooking the shrimp with a light drizzle of olive oil and a big squeeze of lemon for flavor.
Cook: Boil pasta until it is al dente– should take less than 10 mins. Strain pasta and dump out water.
Combine: Once all ingredients are cooked, pour pasta and shrimp into squash skillet. Mix ingredients together, add a small squeeze of lemon, freshly ground pepper, and one more dash of red pepper flakes. Top off mixture with feta cheese.
Tasty, tangy, and a treat! The rosemary-lemon sauce is a fun way to turn a light pasta into a delicious specialty. This pasta can be served hot or cold. It’s perfect for a large party dish, a summer BBQ, an afternoon lunch or even dinner. Make it yours and swap out some ingredients! I hope you enjoy and have fun.
Let me remind you, all food tastes better with wine and company.