Even though with the colorful ingredients pictured above you may feel like it’s getting close to Christmas again, don’t be fooled.  In fact, the reason I chose these ingredients and this recipe for July is that it is a quintessential summer recipe that can be enjoyed especially when the weather is warm outside.  For instance, it doesn’t require much heat to cook, and it doesn’t matter that it cools to room temperature before eating it because it’s just as tasty this way as it is hot from the pan.  Also, if and when you have leftovers, it’s still quite yummy reheated for just a quick minute in the microwave and enjoyed the next day.

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Ingredients:

1. 6-ripe Roma tomatoes, chopped

2. 1-large bunch of greens like spinach or swiss chard, julienned

3. 1/2 cup of basil, julienned

4. 1/4 cup parsley chopped

5. 2-garlic cloves, chopped finely

6. 1 pound of shrimp

7. 1 cup of dry orzo pasta cooked according to package directions

8. Salt to taste

9. 2-3 tablespoons olive oil

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Preparation:

Prepare pasta according to package directions. Drain and set aside.

In a pan or skillet, heat 2 tablespoons of olive oil on medium-high heat.

Add shrimp and cook for 1-minute stirring frequently.

Add chopped greens and cook for another minute.

 

Add garlic and cook approximately another 3-5 minutes until shrimp is pink and greens start to wilt.  Stir frequently.  You’ll start to notice the shrimp more and the greens less.

 

Add basil, parsley, and tomatoes to the pan and cook for 1-minute longer, then remove from heat.

 

Add cooked pasta to a large serving dish and blend with 1 tablespoon of olive oil.

 

Add remaining ingredients from the pan to the serving the dish and toss well with the pasta.  Add salt to taste.