 | I have had this recipe from Pioneer Woman pinned for years. I finally got around to making it for Miss F and I, but I made a bunch of changes from the original. We don't have air conditioning in Colorado, even though we are at nearly 9000 feet, it gets hot in the evening. I prefer to spend as little time in front of the stove as possible, so I decided to cook everything at once instead of in phases. The tomatoes melted into the butter providing the most delicious sauce which was really brightened up with the squeeze of lemon at the end. You could easily toss a half pound of angel hair with this dish for an even more substantial meal. But cooking angel hair means more heat in my kitchen, so that wasn't happening. |
3 tablespoons butter
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1 zucchini, sliced
2 ears of corn, kernels removed
2 tomatoes, seeded and chopped
½ teaspoon salt
¼ teaspoon pepper
Juice of ½ lemon
Melt the butter in a large skillet over a medium-high heat. Add the shrimp, garlic, zucchini, corn, tomatoes, salt and pepper. Sauté for 3 to 4 minutes, until the shrimp are cooked through. Squeeze the lemon half all over the shrimp and vegetables, toss well to coat, serve.
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