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.


Credit: Greg Dupree; Prop Styling: Ginny Branch; Food Styling: Anna Hampton

Recipe Summary

30 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.