Summer Vegi, Shrimp & Bow Tie Pasta

• 1 lb bow tie pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 lb rock shrimp, cleaned
• 3 tomatoes, diced
• 2 ears corn, cut from cob
• 2 medium zucchini, diced small
• 2 medium yellow squash, diced small
• 1 cup frozen peas
• 1 bunch basil, chopped
• 1 lemon, zest and juice reserved
• 4 tablespoons butter
• 14 cup fresh parmesan cheese, grated
• kosher salt

1. In a large pot, bring 6 quarts of water to a boil.
2. Add 2 Tbl.
3. salt and pasta.
4. Stir, cook until pasta is al dente.
5. Heat saute pan to medium high heat.
6. Add olive oil and garlic.
7. Cook until garlic is golden brown.
8. Add rock shrimp and sprinkle with salt.
9. Cook for 3 minutes.
10. Add tomatoes and cook 1 minute more.
11. Remove from heat and place mixture in a large bowl.
12. Using a slotted spoon, remove pasta from water and add to bowl of shrimp.
13. Add corn, zucchini, squash and peas to pasta water and cook for 3 minutes.
14. Drain vegetables and add to bowl with pasta and shrimp.
15. Add basil, lemon zest, lemon juice and butter.
16. Stir gently and season to taste.
17. Sprinkle with parmesan cheese to serve.

pasta, extra virgin olive oil, garlic, rock shrimp, tomatoes, corn, zucchini, yellow squash, frozen peas, basil, lemon, butter, parmesan cheese, kosher salt

Taken from www.food.com/recipe/summer-vegi-shrimp-bow-tie-pasta-382028 (may not work)