#88 – Spring has Arrived

Spring has arrived, along with buckets of fresh vegetables and a serious desire to cook quick, light meals.

{Case in point, Sunday evening I whipped up both a Seven Layer Salad and a chicken pasta salad for quick evening meals this week.}

With a couple pounds of zucchini on hand, I went for an easy pasta dish at the end of a long workday. Thanks to the Smith County Medical Alliance for producing (and my mother-in-law purchasing it for me!) Azaleas to Zucchini. I found the perfect recipe!

• 2 T. olive oil
• 1/2 lb raw shrimp, peeled and deveined
• 4 medium zucchini, cut into 1×1/4 inch piece
• 1 pkg refrigerated fresh linguine (I used the equivalent of dry from my pantry)
• 1/2 t. red pepper flakes
• 1 clove garlic, halved
• 2-3 T. butter
• 2-3 T. fresh grated Parmesan

Heat oil in large skillet and add garlic. Saute until garlic begins to brown, then discard garlic. Add zucchini to oil and stir often until softened and beginning to brown. Add shrimp and red pepper flakes, stirring often until shrimp are firm and pink. Cook linguine according to package directions. Drain and toss lightly with butter and Parmesan. Add shrimp and zucchini, stir to combine. Top with fresh Parmesan and serve.

Yum. A most excellent choice for my 101 list!