I made this tonight and the boys loved it. (Well, okay, my 2yo ate a few strands of pasta and two bites of carrot, but he doesn't count.) The tomatoes and basil were from our garden, of course. I spent all afternoon canning tomatoes, so I needed something quick for dinner. This was truly one of those "start the water boiling, and it's ready when the pasta's cooked" Giada-type recipes. And I made it up myself!
Spaghetti with shrimp and veggies in a white wine garlic sauce.
1 lb pasta
1 T butter
1 T olive oil
1/2 onion, diced
1 large carrot, cut into 1/4 in rounds and halves
2 summer squash, cut into 1/4 in rounds and halves
3 tomatoes, diced
2-3 cloves garlic, pressed
1/4 cup white wine
1/4 cup chicken stock
2 cups shrimp, peeled and deveined
handful of basil leaves, torn or sliced/shredded
salt and pepper to taste
red pepper flakes (optional if the kiddos don't like it spicy)
Freshly grated parmesan
Start heating the pasta water. Peel and devein shrimp if needed. Cut up veggies. When water's fully boiling, add salt, and throw in the spaghetti. Stir until the boil returns. Heat skillet with olive oil and butter. Add onion. Stir. Add carrot. Add salt and pepper and stir for one minute. Add garlic. Stir. Add squash. Stir. Add tomatoes. Stir. Add wine and chicken stock. Bring to a simmer. Add shrimp, stir and cover. While shrimp is cooking, drain pasta. Add pasta to veggies when shrimp turns pink. Toss, top with basil and red pepper flakes, and toss again. Add parmesan at the table and serve immediately. Feeds 4-5.