What's For Dinner?

A recipe to share with you from my friend, Donny P.

Shrimp and Bowtie Pasta

This is a great summer dish to share with a group of family or friends. Fresh veggies, tasty shrimp, all mixed together in a beautiful pasta salad. I made it several times this summer, and it was always gobbled up.

INGREDIENTS:

1.5 –2 lbs medium or large Shrimp

Bowtie or Farfalle pasta ( 4 cups cooked )

Capers - small bottle with the juice too... (if you leave this out: add salt & your favorite herb)

Fresh Dill ( a handful for boiling w/ shrimp and a little finely chopped for dressing)

4-5 bay leaves

Lemon Juice +/- 3-4 large lemons

1/8 cup cider vinegar

Olive Oil (to taste…I use about 1/2 cup)

Fresh Cucumber 2 large

Celery (3 stalks FINELY chopped)

1 medium Sweet onion thinly sliced

2 medium Summer Squash 1/8 inch thick cut rounds cut in half (rinse well after chop)

Zest of 1 Lemon

Salt & Pepper

DIRECTIONS:

1- Boil (w/ dill & Bay Leaves) drain and cool Shrimp in Fridge or on ice

2- Boil drain & cool Pasta (salt & pepper & little olive oil after drain)

3- Combine Lemon Zest, lemon juice, oil, vinegar, little chopped dill & whisk together then add capers and stir together.

4- Chop your veggies and chill.

5-Mix it all together (season a little) and serve ... or put in fridge to serve later...

(For some reason, I can never find a bowl big enough to mix it without making a mess all over my counter. The last time I made it, I put it in a GIANT Ziploc bag and shook it up. Great way to store the leftovers too.)

Serves a LOT! We always have leftovers!

You can substitute other herbs...tarragon is another good one.

The flavor gets stronger as it warms, so be careful when it is cold....or eat it fast!

As I mentioned, I have made it several times for family and friends. Most recently, I made it for company and paired it with a Lemon-Lime Mousse for dessert. It turned out to be a fun end-of-summer meal. Hope you have time to try this one as summer comes to a close.
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