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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 tablespoons olive oil |
4 cups thinly sliced yellow squash (about 4 small) |
3 cups thinly sliced zucchini (about 2) |
1 pound medium shrimp, peeled and deveined |
1/4 cup fresh lemon juice |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta) |
1/2 cup thinly sliced fresh chives or green onions |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.
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