Sunday, September 9, 2012

Summer Shrimp Scampi

I guess I'm trying to hold onto summer and it's wonderful produce for as long as I can.  We have less than two weeks left of "official" summer (seriously, where did the summer go?) and I wanted to be able to enjoy my summer veggies while they lasted.

This past week, I visited a local farm stand and picked up some local summer squash and a pint of adorable little orange cherry tomatoes.  I decided to roast the squash and tomatoes and add them to my standard shrimp scampi recipe.  It was a great way to amp up the nutritional value of just shrimp and pasta - Plus, it's a delicious way to use up some summer veggies you may have sitting around waiting to be eaten.

This recipe is pretty versatile when it comes to what kinds of vegetables you can use.  I happened to have summer squash and tomatoes on hand, but any veggies you like would work - I wanted to add the corn from a leftover ear I had in the fridge, but totally forgot until I sat down to eat!  Another ingredient I forgot?  Lemon!  I usually squeeze a bit of fresh lemon juice over the shrimp when cooking, but I forgot to pick one up at the grocery store tonight.  The scampi was still delicious - even without the lemon!

This meal came together in about 30 minutes which makes this a great option for a weeknight meal.  I did use a shortcut when preparing the scampi tonight.  I used precooked pasta which really cut down the prep time.  This dish really is a great way to enjoy what's left of summer's flavors!  I hope you make it soon.

Summer Shrimp Scampi
Serves 2-3

1 pound raw shrimp, peeled
2 medium summer squash, sliced
1 pint cherry tomatoes
Olive oil
Clam juice
Garlic, about 1 clove finely diced
Salt and pepper
Cooked pasta (about half a pound)
Parmesan cheese

Preheat oven to 425.  Prepare pasta as directed on box.  Line a baking sheet with foil.  Add squash to the pan and drizzle with olive oil.  Add salt and pepper, and toss to coat.  Roast the squash for 15-18 minutes.  After 15-18 minutes, remove squash from the oven, toss so that both sides brown.  Add in the tomatoes, return baking sheet to the oven and continue to roast for another 15 minutes, until the tomatoes begin to burst and the squash is fork tender.

While the tomatoes and squash are cooking, add olive oil to a pan and preheat.  While pan is warming, salt and pepper the shrimp.  Once you see ripples in the oil, add the shrimp and cook a few minutes.  Turn the shrimp, add in garlic, a drizzle of olive oil and a splash of clam juice.  Cook two more minutes (or until the shrimp is just pink) and add pasta.  Toss to coat pasta with the oil and clam juice and turn off heat.  Squeeze half a lemon over the shrimp and pasta and give it a stir.

Once you've plated the shrimp and pasta, top with a bit of Parmesan cheese (freshly grated is great!).