Ingredients (to serve 4, if not more...):
2 tablespoons olive oilPreparation (about 25 minutes):
4 cups thinly sliced yellow squash (about 4 small)
3 cups thinly sliced zucchini (about 3 medium)
1 pound medium shrimp, peeled and deveined
1/3 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups hot cooked penne (about 1/2 uncooked)
1/2 cup thinly sliced fresh chives and/or green onions
1/4 (to 1/2) cup grated parmesan cheese
1. Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini and sauté 10 minutes.
2. Add shrimp and sauté 3 minutes.
3. Add next six ingredients (juice through shallots) and cook until shrimp are done (only a few more minutes; do not overcook shrimp, they will turn dry!).
4. Combine shrimp mixture, pasta, chives, and cheese in a large bowl and toss gently.
Serve with a glass of chilled white wine and ... enjoy!