This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was the first meal I made after getting back from vacation. After a week in hotels, I was desperate to cook again (don’t get me wrong, I love a good hotel but I do miss cooking!) and this was the perfect dish to get me back on track both cooking and eating after vacation – pretty easy to make (though a fair number of steps) and loads of vegetables!
Basically it’s pasta with zucchini and tomato and shrimp with a light sauce made with pasta water and butter. The recipe, as written has you cooking the shrimp in the pan then removing it, cooking the zucchini, removing it, then sautéeing the cooked pasta then adding back in the shrimp and veggies with pasta water and butter. The last steps are to add diced tomatoes, lemon zest and herbs.
I cut back on a few of these “transfer” steps (I don’t find that quick and easy for what is essentially a one pan dinner) and cooked the zucchini first, added in the shrimp, then the cooked pasta, then the water/ butter and lastly the tomatoes and lemon zest/ herbs. Obviously I adjusted the cooking times so that everything was only cooking for as long as it needed to but this way made more sense to me.
This was delicious and, whilst it was filling it was light. I loved the flavour of this but actually don’t even think it needed shrimp. I’ll be making this again with just the veggies (I don’t always have shrimp on hand but I do have veggies and pasta!).
Get the recipe for Pasta with Shrimp, Squash, Lemon and Lots of Herbs on page 204 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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