This week’s recipe is one of those no-rules ones that’s adaptable at will. Pasta with fresh Gulf shrimp and lightly sautéed seasonal vegetables is something I absolutely love to have around the house this time of year. It’s cozy, healthy and packed with flavor. Change out the vegetables as the season evolves. Clip some herbs from the backyard to make it sing. Serve it with a simple salad and a crusty loaf of bread for an easy dinner. The only labor-intensive part is peeling the shrimp, but it’s well worth it.
Clean-up is easy; I use one large sauté pan to cook all the ingredients except for the pasta.