5 servings (serving size: 2 cups)

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sauté 10 minutes. Add shrimp; sauté 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.

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Ratings & Reviews

stacylynn's Review

July 17, 2010
Very good use of summer squash. I sauteed the squash a bit longer than called for, & tossed with farfalle instead. Did not use the full amount of squash. Next time I will probably add some crumbled feta to give a little salty note.

sedutta's Review

August 14, 2012

buttonwench's Review

April 23, 2012
Husband was tasked to get this going before I got home. Unfortunately, he followed the recipe verbatim. The squash and shrimp turned out overcooked and let off a lot of water causing it to be a little bland. For the sake of saving the shrimp he cut down on sauté time of garlic and seasonings so they're were under cooked. I'd recommend sautéing the shimp first and adding the garlic and herbs when you sauté the squash. This recipe has potential but it needs tweaking.

Dani24's Review

July 29, 2011

taval2's Review

May 31, 2009
I made this recipe for a second time and made a few modifications that I think improved it... I added a sauteed onion to the squash, used fresh basil & parsley and added some grape-tomatoes and crushed red pepper flakes. Last I added 2-3 Tbls of white wine. I cooked the shrimp separately and threw them in at end to make sure they were warm. I really enjoyed this dish. I made the onion/squash mixture the day before so the dish came together in less time than it took to cook the pasta.