Zucchini and Shrimp with Parmesan Garlic Pasta

One of the many things I held true throughout my youth in the summer time was that zucchini was supposed to be gargantuan. Much like the fact we don't wear our good shoes out dinking around in the garden tromping through mud and muck, and if you leave toys in the yard they will inevitably get ground up by the lawn mower. Though my Recorder somehow wound up meeting such a fate, though I don't remember leaving it in the lawn. And it just so happened to occur during my intensive and passionate study of Hot Cross Buns....  

My grandpa could grow a momentous and monstrous garden, which was equal parts attributed to his green thumb (which I proudly inherited) as well as his penchant for Miracle Gro. And what is most striking in my memories of him sitting in a lawn chair by his garden with a Diet Shasta and a fly-swatter is his giant zucchini slowly taking over half the yard with their opportunistic flowering tentacles.

Over the years the fact that zucchini is supposed to be 1/1,000th of the size of the gourds of my youth is something I've accepted, as well as the tastier nature of the smaller variety. It's something I'll always grow because I love it, and it reminds me of the great Yugoslavian gardeners of my lineage.

Zucchini and Shrimp with Parmesan Garlic Pasta

-2 zucchini, chopped

-1 medium onion, diced

-2 T. garlic

-1 LB. shrimp, peeled, defrosted and tails removed

- 6 cups cooked macaroni noodles

- 1 T. parsley

-1 t. garlic powder

-1 t. salt

Directions: Saute' onion, 1 T. garlic and zucchini until softened. Add garlic powder and salt, then shrimp and mix to combine until heated through.

Parmesan Garlic Sauce:

- 2 T. butter

- 2 T. flour

-1 cup parmesan cheese

-1 t. garlic powder

-1 cup chicken broth

-1/2 cup milk

- salt and pepper

Melt garlic, garlic powder and butter in saute' pan over medium heat. Whisk in flour and cook one minute. Add broth and milk, whisking constantly until thickened. Add cheese, salt and pepper and stir to combine.

Stir sauce into noodles and top with veggie and shrimp mixture. garnish with parsley. Makes 6 servings.

Vibrant colors and flavors make this a dinner win for sure.

 I've thought about trying it with chicken too, because how could it be bad? I love this garlic parmesan sauce too, it's one of those things you have to slap your own hand from tasting it 100 times so you have some left for the actual dish. Enjoy!