The summer is finally in full swing and we've been enjoying the harvest from Groundwork Organics. I'm still trying to learn how to cook freestyle by rummaging through the fridge and throwing things together. Last night's dish turned out a-ok! Hard to go wrong with farm fresh summer veggies - garlicky tomato sauce with sauteed shrimp and zucchini topped with parmesan and basil on a bed of spaghetti. Puree a can of whole peeled tomatoes (or use fresh). Pour into a hot pan with some garlic and olive oil. Add a pinch of chile flakes. Let simmer until thickened.
Use vegetable peeler to slice very thin slices of zucchini. Saute in olive oil and garlic on medium high heat. Add salt and pepper. Remove zucchini and add more oil. Add peeled, deveined shrimp and saute until just cooked through.
Toss zucchini with spaghetti. Add shrimp, and tomato sauce. Top with basil and parmesan. Voila! It's not fancy but at least it tasted really good. It's kind of liberating not having to follow a recipe and still end up with something that is edible!
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