Garlic Butter Summer Squash Pasta With Shrimp

Garlic Butter Summer Squash Pasta With Shrimp

It’s like summer on a plate.


  • linguine or pasta of choice
  • 1 lb shrimp
  • 2 medium yellow squash
  • 1/2 pint cherry tomatoes
  • 1 head of garlic
  • 1 large lemon
  • 2 tbsp butter or ghee
  • 2 tbsp olive oil
  • salt and pepper


  1. Peel shrimp and toss with oil and pepper.
  2. Cut squash in half lengthwise and then into small half moons.
  3. Cut tomatoes in half.
  4. Press or dice garlic.
  5. Juice the lemon.


  1. Cook pasta as directed.
  2. In a pan, sauté squash and tomatoes in olive oil on medium heat about 6 minutes.
  3. Add garlic and butter to pan, stirring for another minute until fragrant.
  4. Add shrimp, and cover pan with lid and turn heat down low. Cook until shrimp are no longer see-through, or about 5 minutes. Flip as needed.
  5. Add pasta to pan and toss to combine.
  6. Douse everything with pepper.


  • Place pasta on plate and top with more pepper, salt and maybe a splash of olive oil to taste. Dig in!

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