or, Orecchiette, if you want to get technical.



Typically, I shy away from seafood.
I’m afraid of it.  Both in the ocean and out.
If I’d known shrimp was this easy, I’d have cooked it long ago!!
One thing I really like is that the veggies aren’t cooked over any direct heat, they wilt from the heat of the pasta.  Which means saved vitamins and nutrients! 🙂

Summer Pasta Salad with Shrimp
Source: Martha Stewart Everyday Food

coarse salt, ground pepper
1/2 pound short pasta, such as fusilli or orecchiette
1 medium squash, thinly sliced crosswise
1/3 c. roughly chopped pitted Kalamata or Nicoise olives (optional)
4 lightly packed cups baby spinach (3 1/4 oz.)
1 tsp. grated lemon zest + 2 TBSP lemon juice
2 TBSP extra-virgin olive oil
1 lb. large shrimp, peeled and deveined

1)In a large pot of boiling salted water, cook pasta according to package instructions.  Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 TBSP plus 1 tsp. oil.  Season with salt and pepper.

2) In a large skillet, heat 2 tsp. oil over medium-high heat.  Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes.  Season with salt and pepper.  Top pasta with shrimp.