Food and Recipes Seafood Shrimp Grilled Shrimp-and-Squash Pasta with Summer Herbs Be the first to rate & review! This light and fresh pasta is elegant enough for a summer dinner party but easy enough to pull off on a busy weeknight. Made with two types of summer squash, tender shrimp, and bunches of basil, parsley, and chives, the pasta needs only a little butter and hot, starchy cooking water to bring it all together. Two rules apply for zucchini or yellow squash: Cook it fast, and serve it quickly. Whether you're grilling it in a basket or straight on the grate, moisture-packed summer squash needs only a few minutes over the flames, so pull it off before it gets too charred. Then serve it soon to keep it from turning soggy. You can brighten up Grilled Shrimp-and-Squash Pasta with Summer Herbs with a squeeze of fresh lemon juice, or make it more indulgent by topping each serving with a sprinkling of Parmesan or crumbled feta cheese. However you enjoy it, it's a meal you'll make again and again. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton Active Time: 30 mins Total Time: 30 mins Yield: 4 serves Ingredients 8 ounces uncooked casarecce (or penne) pasta 2 3/4 teaspoons kosher salt, divided 3 small zucchini, sliced into 1/2-inch-thick rounds 3 small yellow squash, sliced into 1/2-inch-thick rounds 3 tablespoons olive oil, divided 1 teaspoon black pepper, divided 1 1/2 pounds large peeled, deveined raw shrimp 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped 1/2 cup loosely packed fresh basil leaves, chopped 1/2 cup loosely packed fresh mint leaves, chopped 2 tablespoons thinly sliced fresh chives 2 tablespoons butter, softened Directions Prepare pasta in boiling water with 1 teaspoon salt according to package directions. Drain, reserving ½ cup cooking water. Meanwhile, preheat grill to medium-high (400°F to 450°F). Toss together zucchini, squash, 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Toss together shrimp and remaining 2 tablespoons oil, 1 teaspoon salt, and ¾ teaspoon pepper in a separate bowl. Arrange zucchini and squash in a single layer in a metal grilling basket. Place grilling basket on unoiled grates. Grill, covered, until slightly charred and tender, about 3 minutes per side. Place shrimp directly on oiled grates. Grill, uncovered, until slightly charred and pink, about 2 minutes per side. Set aside. Toss together zucchini, squash, shrimp, pasta, reserved pasta cooking water, parsley, basil, mint, and chives in a large bowl. Add butter, and toss until butter is melted. Serve immediately. Rate it Print