Pasta with Shrimp, Squash, Lemon and Lots of Herbs

 A new twist to a pasta dish for sure. Rotelle pun intended.

This dish includes so much lemon I could not believe it. 

Although Dorie included the word right into the title I did not realize

 the level of LEMON until I read through the recipe. You begin by 

zesting three lemons and that zest in placed in the pasta bowl while 

you prepare the rest of the dish. That mound of zest already had 

 wondering how this was going to play out. 

 The fruits are then juiced to get about a 1/2 cup of fresh juice which

 becomes part of the sauce, along with pasta water. And the kicker 

for me was that we then add the residual lemon rinds (post juicing) 

into the pot of pasta water as it comes to a boil, flavoring the pasta

 even more. Full disclosure: I love lemons and I love pasta, but I would 

never have combined them if not for this dish. 

The result ? 

It was a fun and unique play on a weeknight meal. I enjoyed my meal, 

adding crushed red pepper to add a bit of heat. While I will likely not

 replicate this exactly, this dish did inspire me to change up my 

traditional Italian based pasta routine. Since my mother tried the recipe

before me (some things never change) and used the multi-colored

pasta with great results - I opted for the same. Again, I wondered why I

 don't do this more often. As usual, trying one of Dorie's recipes was

 a fun and inspiring activity.

This post follows my progress cooking each recipe from
Dorie Greenspan's "Everyday Dorie" along with those participating 

in the online group www.CookTheBookFridays.Wordpress.com 

We do not publish recipes as policy but instead encourage folks 

to buy the book and join in the fun.