Necessity is the Mother of Invention

The necessity of having to make dinner after a VERY full day of baking eight types of bread/rolls for the Farmers Market, milking the goat, feeding the goats and the chickens in the morning, three loads of laundry, making a batch of Queso Blanco, watering the garden, picking the produce that was ready, and gathering up the trash and taking it out to the road for pickup. We had sandwiches for dinner the three days before and I felt I really should do something a little better; although, one night WAS tuna salad and one night was egg salad, all on homemade bread of course! :) I also had the necessity of using up some of the summer squash from the garden. This is what I came up with, it's kinda like shrimp scampi with veggies, very buttery and garlicky! :)

Shrimp with Summer Squash and Pasta

2 small yellow squash cut into chunks
2 small zucchini cut into chunks (I actually used one of the Ronde de Nice zucchini because that is what I had)
1 small onion, chopped
3 cloves of garlic, minced
1 cup chopped fresh tomato
3/4 pound cleaned, raw shrimp
1 tablespoon olive oil
4 tablespoons butter
Crushed red pepper flakes to taste
1/2 to 1 teaspoon Lemon Pepper
1/2 to 1 teaspoon Mediterranean Seasoning (recipe follows)
Salt and additional pepper to taste
Grated Parmesan cheese (I used Asiago just because I like it!)

Heat olive oil and 1 tablespoon of the butter in a large skillet. Add onion and garlic and cook over medium-low heat until onion is soft. Add squash, red pepper flakes, a little salt and Lemon Pepper and cook over medium heat until squash is just cooked through. Add remaining butter, tomato, shrimp and Mediterranean Seasoning and continue cooking until shrimp are done, about 5 minutes.

Meanwhile, cook pasta of your choice, I used spaghetti because that is what I have the most of. :) Serve shrimp and veggies over pasta, top with grated cheese. This was SOOO good! Sometimes I scare myself just making stuff up! LOL!!

Mediterranean Seasoning
1 1/2 tablespoons dried parsley
1 1/2 tablespoons dried thyme
1 1/2 tablespoons dried marjoram
1 1/2 tablespoons dried dill
1 1/2 tablespoons ground mustard
1 tablespoon dried basil
1 tablespoon dried lemon peel
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt

This recipe is from MaryJane's "Ideabook, Cookbook, Lifebook" and I was selling it at the Farmers Market before the restrictions on baking at home were lifted. It tastes and smells amazing with the thyme, dill and lemon peel and when I could get people to just smell it, they would buy it! :)
Linking up with Food on Friday.