AUGUST 'GRATEFUL HEART' GARDEN ~ LEMON PASTA with ROASTED SHRIMP

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

'Old Garden Companions'

(Daisy/Purple Coneflower)

PURPLE PLEASURES

(Phlox, Purple Coneflowers, Dwarf Chinese Astile, Daylily)

Astilbe, hosta, Rose of Sharon, Hydrangea

LEMON PASTA with ROASTED SHRIMP

~ Summer friendly ... light/luscious adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

• Preheat oven to 400º and bring large pot of water to boil.
• Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
• While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
• Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
• Serve hot topped with cheese. (6 servings)

Note: A good garden fresh salad and favorite summer wine makes the meal complete.

Daisy

Purple Coneflower

Garden Pleasures

(Phlox, White Coneflower)

Hardy Hibiscus

(Rose Mallow)

Ivy Geranium

"Summer's lease hath all too short a date."

~ William Shakespeare