Sautee zucchini, yellow squash, grape tomatoes, garlic, shallots in butter and olive oil. Season with s&p, basil and chili flakes. Add shrimp, squeeze lemon juice and white wine (I use chardonnay, but a pinot grigio would work too) to taste. Cook for about 10 minutes until shrimp is pink. Serve over pasta of choice.
This is a flexible recipe. You could add asparagus to it. You can pretty much add or subtract whatever you want.
This is a flexible recipe. You could add asparagus to it. You can pretty much add or subtract whatever you want.