Garlic Lemon Shrimp Pasta.
Directions:
Heat a skillet with olive oil. Chop the yellow squash and zucchini into slices and then quarter those. Chop the tomatoes also into quarters. Add these all to the skillet along with the onions. Add seasonings of garlic salt, paprika, and basil. Cook until vegetables soften and set aside.
Heat a pot of water to boiling, add pasta, and cook as directed on the box. I usually add the shrimp and cook them in the same pot a couple minutes later.
Drain the pasta/shrimp, reserving a small amount of the water. Return to the pot with the reserved water, lemon juice and cottage cheese. Add vegetable mixture and stir together until cheese melts.
Top with more garlic salt and basil to taste. The combination of seasonings is adjustable, I like using more garlic salt and lemon, but mixing things up can provide a whole new flavor - don't be afraid to adjust things!
Serve and enjoy! Or, store in the refrigerator and serve cold!
Heat a skillet with olive oil. Chop the yellow squash and zucchini into slices and then quarter those. Chop the tomatoes also into quarters. Add these all to the skillet along with the onions. Add seasonings of garlic salt, paprika, and basil. Cook until vegetables soften and set aside.
Heat a pot of water to boiling, add pasta, and cook as directed on the box. I usually add the shrimp and cook them in the same pot a couple minutes later.
Drain the pasta/shrimp, reserving a small amount of the water. Return to the pot with the reserved water, lemon juice and cottage cheese. Add vegetable mixture and stir together until cheese melts.
Top with more garlic salt and basil to taste. The combination of seasonings is adjustable, I like using more garlic salt and lemon, but mixing things up can provide a whole new flavor - don't be afraid to adjust things!
Serve and enjoy! Or, store in the refrigerator and serve cold!