This should work fine for any Spring Sunday Dinner. I’m posting this from my mother’s kitchen in Oxford, Mississippi, where she is in poor health. This post will be featured on Mother’s Day. My mom (Mama Sara) seemed to really enjoy this meal. I know it will make me think of her whenever we serve it in the future.
Ingredients:
These quantities serve four (4 ) adults. Double or triple it as required for your family size.
- 1 Tablespoon – Extra Virgin Olive Oil
- 1 Tablespoon – Butter
- 1 Small – Yellow or White Onion, chopped
- 3 Cloves – Fresh Garlic, minced
- 2 Small Tomatoes – Diced
- 6 Fresh Basil Leaves – Cut into ribbons
- 1 Teaspoon – Italian Seasoning (I prefer Dean Jacobs Sicilian Blend)
- 1/2 Teaspoon – Salt
- 1/4 Teaspoon – Finely Ground Black Pepper
- 3 Each – Small Yellow Squash – Sliced
- 3/4 Pound – Uncooked Shrimp – Size 50-60 (Fresh preferred, but may be frozen)
- 10 oz. Penne Pasta
- 1 Green Onion – Sliced for garnish
Preparation
- Prepare pasta per instructions
- Saute onions and squash in olive oil
- When onions become translucent and squash begins to tender, add butter, garlic, tomatoes, Italian seasoning, salt, pepper and shrimp.
- When shrimp is no longer translucent, and displays that deep “shrimp” color, remove and plate over pasta.
- Top with FRESH Parmesan cheese, green onions and ribbons of basil.
Include a quick veggie and a salad and you have a great Italian meal everyone will enjoy!
Special thanks to Tracy & Ara Jane Rae for providing the fresh squash from their garden in Tyler. It was delivered unexpectedly to our front door step this week. (Veggie Fairy)
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