There is nothing I love more than being outside in the summer, by the pool of course. After some errands and a haircut Saturday a.m, Bowen and I got to do just that with my family at home this weekend.
Aunt Leelea and my cousins Lauren and Lindsey and their angel babies and Mrs. Donna all joined us for Saturday by the pool, we made house-ground burgers (can’t get enough), mexican corn and homemade peach ice cream–which I will be re-creating this week.
Here’s a recap of the weekend and our Sunday night supper recipe. Mom and dad surprised me this week and brought along with them tomatoes, fresh gulf shrimp and more fresh herbs to add to my garden. I used leftover corn and these ingredients to make an easy, delicious pasta recipe for Bo before he hit the road.
Shrimp Pasta with corn basil and chives
what you need:
1/2 lb 16-20 ct. shrimp, peel and deveined and butterflied
2 tomatoes, peeled and diced,
2 ears of corn (cooked), kernels removed
1/2 shallot, minced
2 cloves garlic, minced
1/4 c. lemon juice
1 box penne, cooked al dente
1/4 c. parmesan
fresh herbs chopped (basil, chives, tarragon, parsley)
What you do:
saute shallot and garlic until fragrant add chopped tomatoes and sauté, add shrimp and lemon juice and cook 2-3 minutes until shrimp are no longer translucent then add corn. Toss in cooked pasta, turn off heat, add 1/4 c pasta water, parmesan and fresh herbs. Enjoy!