Prep: 1. Boil water for pasta. 2. Season shrimp with salt and pepper. 2. Slice squash, halve tomatoes, zest and juice lemon. Make: 1. Cook pasta according to package instructions (when done, drain). 2. Meanwhile, heat 1 tablespoon olive oil over medium heat. Add squash and saute until tender, about 6 minutes. Add the tomatoes and continue to cook for 4 minutes. Add salt and pepper to taste. Remove from pan. 3. Add additional oil to the pan if needed and return to medium low heat. Add garlic and cook for 2 minutes stirring gently. Add shrimp and cook for about 2-3 minutes per side, until opaque and cooked through. 4. Add the lemon zest and juice to the pan along with the cooked veggies. Toss to combine. 5. Toss veggies and shrimp with pasta, drizzle with olive oil and salt and pepper to taste.
This is great with fresh parsley or basil to garnish. A sprinkling of freshly grated parmesan cheese is also delicious. If you can't find pappardelle pasta, long skinny pasta (spaghetti, fettuccine, linguine) works just as well.