Summertime Pasta

Yesterday it was so hot outside, that for dinner I thought I'd make my first official summertime meal. It's a shrimp and scallop pasta, and it was even better than I thought it was going to be. Lane, my boyfriend, wouldn't stop sneaking back into the kitchen to munch on more of this delicious summer dish.

Ingredients

1/2 lb uncooked organic shrimp (if you can't find organic, try to use cold water... frozen shrimp work just as well here as fresh)
2 c. orechietta pasta (shell pasta)
1 c. quartered cherry tomatoes
1/4 c. rough chopped green peppers
1/3 c. fresh lemon juice (be sure to use fresh lemons)
1/4 c. shallots
1/4 c. chopped fresh basil
3 tbs. extra virgin olive oil
1/4 tsp. salt
1/4 tsp black pepper
1 clove garlic

Directions

1. In a medium sized deep frying pan, heat the olive oil and the shrimp. Dice the garlic and toss it in. Finely chop the shallots and add them to the pan with the green peppers. Cover and cook on a low heat until the shrimp turn pink. Don't overcook the shrimp, they get tough.

2. Cook the pasta in boiling water until it is just done, "al dente."

3. Squeeze the lemon juice into a small mixing bowl. Add the basil and stir lightly with a whisk. Add mix to the shrimp. Throw in the tomatoes and the pasta - toss. Let the whole thing heat for about 30 seconds so the flavors can mix with the pasta. Server warm.

Serves ~ 4