Okay, I lied.
So this will be my last summery recipe.
Sure, I said the Blueberry Sour Cream Crumb Cake would be, but it’s just so hard to get out of the Summer mindset when it’s still 90 here in Tampa. Plus, we still have a week until Fall officially hits.
So let’s all this The End of Summer Pasta.
It totally makes sense… corn, tomatoes, and zucchini.
Use up all of your summer veggies with this pasta dish.
Besides that, I just love cooking this way. Just winging it and incorporating what I have in the fridge into a dish. I was originally going to use chicken but then saw shrimp was on sale so I changed it up. Don’t like shrimp, use chicken. It all works.
I love pasta but I try not to eat too much of it since I feel so bloated afterwards. Plus, I could eat a mega portion of it which is just killer when you are watching what you eat. By adding in the vegetables to the dish, you reduce the amount of pasta you eat. It’s all about finding balance to enjoying what you love with healthy habits
This light dinner will fill you up with loads of shrimp and fresh vegetables instead of pasta and tantalize your taste buds with so much flavor.
Pasta with Shrimp, Corn, Tomatoes, and Zucchini
Makes 4 servings
- 1 pound shell off, deveined shrimp
- 10 ounces of spaghetti
- 1 Tablespoon salt
- 2 Tablespoons olive oil
- 3 cloves of garlic, minced
- 1 Cup corn kernels, preferably fresh
- 1 pint grape tomatoes, halved
- 2 zucchinis, diced
- 2 Tablespoons butter
- juice of 1 lemon
- 1/2 cup basil leaves, cut into small pieces
- serve with ripped basil leaves and shredded Parmesan cheese, and a lemon wedge
- Remove the tales from the shrimp. Set aside.
- Bring a large pot of water to a boil. Add the spaghetti and salt to the bowl. Cook until al dente. (reserve 1 Cup of pasta water before pouring out)
- In a large skillet over high heat, add the olive oil, garlic, and corn. Cook for 1 minute.
- Add the tomatoes and zucchini, cook for 3-4 minutes, stirring occasionally.
- Move the veggetables to the outter edge of the pan to clear the center of the pan. Add the shrimp to the center of the pan with the butter. Stir occasionally for 3-4 minutes.
- Add the lemon juice and 1 cup of pasta water to the pan. Mix the vegetables and shrimp together.
- Add the Pasta and basil to the skillet. Mix well. Add salt and pepper to taste
- Serve the pasta with shredded cheese and ripped basil leaves.