PASTA WITH SHRIMP, SQUASH, LEMON AND LOTS OF HERBS

Makes 4 servings

Like so many “everyday” dishes, I first made this as a quick toss-together,

and then, because it was so good and easy — it’s dinner in under 30 minutes

— I shopped for the ingredients so I could make it again and again. The pasta

is simple, clean and flavorful. The secret is the lemons — you use every bit of

them: The juice flavors the sauce (I use the word “sauce” loosely); the

squeezed halves add zip to the pasta cooking water; and the zest goes in at

the end for freshness. And the herbs: Dill and chives are my choice for this,

but you can mix it up with mint, oregano, basil and/or cilantro. Finally, I like

to use large shrimp and small pasta, like fusilli, penne or mini-rigatoni, so

the pasta and the shrimp are similar in size.

INGREDIENTS

3 large lemons

1 pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed

1 pound (454 grams) small pasta (see headnote)

½ cup (120 ml) extra-virgin olive oil

1 pound (454 grams) large shrimp, peeled and deveined

Fine sea salt and freshly ground pepper

Cayenne pepper

2 tablespoons unsalted butter

2 tomatoes, cored and cut into ½-inch pieces (save the juice if possible)

½ cup (20 grams) chopped fresh dill

½ cup (20 grams) snipped fresh chives

RECIPE PREPARATION

Finely grate the zest of the lemons and toss it into a large serving bowl.

Squeeze the juice into a cup (you want a scant ½ cup) and hold on to the

lemon halves. Cut the squash into quarters the long way, then cut each piece

crosswise into ¼-inch slices (they’ll be wedge-shaped).

Fill a large pot with generously salted water, toss in the lemon halves and bring

to a boil. Add the pasta and cook according to the package directions until al

dente.

As the pasta bubbles away, pour ¼ cup of the oil into a large skillet set

over medium-high heat. Add the shrimp (do this in batches if you think the

pan will be crowded), season with salt, pepper and a pinch of cayenne and

cook for about 3 minutes, turning once, until the shrimp are pink; you want

them to stay tender, so taste them as soon as they turn color. Using a slotted

spoon, transfer the shrimp to a bowl.

Add another 2 tablespoons oil to the skillet and, when it’s hot, toss in the

squash (again, working in batches if necessary). Season with salt and pepper

and cook over high heat, turning as needed, until the squash is lightly

golden, 3 to 5 minutes. With a slotted spoon, transfer to the bowl with the

shrimp.

When the pasta is cooked, scoop out ½ cup of the cooking liquid and set

itaside, then drain the pasta.

Return the skillet to medium-high heat, add the remaining 2 tablespoons

oil and the pasta and toss the pasta around in the oil until it’s coated. Add

the shrimp and squash, the reserved pasta water, the lemon juice and butter,

stir to blend, taste for salt, pepper and cayenne and cook for just a minute or

two — the sauce will thicken slightly and the pasta will have a nice shine.

Stir in the tomatoes and whatever juices there are. Turn everything out

into the serving bowl with the zest, top with the herbs and stir to mix. Serve

immediately.

S TO R I N G : While this dish is primo as soon as it’s made, it can be satisfying as

a salad the next day; store, covered, overnight in the refrigerator. If you’re

having the leftover pasta cold, taste for salt and pepper — it will probably

need more. It might need a splash more oil too.

Playing Around

When zucchini and tomatoes are not in season, think about spinach, kale or

eggplant and sun-dried tomatoes.