I never buy shrimp but I do like shrimp scampi, etc and this looks good. Linguine with Lemon-Garlic Shrimp (Fine Cooking) Kosher salt 1/2 lb. dried thin linguine 1 lemon 1 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined Freshly ground black pepper 2 Tbs. unsalted butter 3 medium cloves garlic, thinly sliced (1 Tbs.) 1/8 to 1/4 tsp. crushed red pepper flakes 1/4 cup dry white wine, such as Pinot Grigio 1/2 cup mascarpone cheese 2 Tbs. thinly sliced chives Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta. Meanwhile, finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper. In a 12-inch skillet, melt the butter over medium-high heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute. Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve.

I just picked our first zucchinis...they were about 4" long, but I couldn't wait. I'll have to let a few grow to try some of these recipes. I've been a zucchini fairy. When I started gardening I thought you planted the whole seed packet, no matter what it was. My friends avoided me, I left them on doorsteps. We made zucchini in every way, shape and form. Gallons of relish, b&b pickles, dried chips, 'apple' pie and mock pineapple (which feels like crushed pineapple in your mouth if you grind it using a meat grinder with a coarse blade....not too bad in quick breads). A friend of ours made this thrown together dish and it was always delicious. These are her (non)measurements: * Exported from MasterCook * Mexican Zucchini Recipe By : Katie, from Lynn L Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chopped onions minced garlic sliced zucchini chopped green chiles canned tomatoes -- drained -OR- fresh tomatoes and salsa corn shredded cheddar cheese This is a "to taste" recipe - the proportions aren't important. Cook vegies until the zucchini is crisp-tender. Top with cheese and heat until cheese melts. ------------------- Another one from an old friend, I've been making this one for [mumblemumble] years. It's a nice light chocolate cake and it freezes well. * Exported from MasterCook * Chocolate Zucchini Cake Recipe By : Katie, from Christie R Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soft margarine -- (I use butter) 1 c oil 1 3/4 c sugar 2 eggs 1 tsp vanilla 1/2 c sour milk or buttermilk -- OR use 1/2 c milk + 1/2 tsp. lemon juice 5 tbsp cocoa powder 2 1/2 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 c grated zucchini 1/2 c chopped nuts 1/2 c chocolate chips Blend all together (except nuts and chocolate chips)and pour into two 9" square ungreased pans. Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake 40-45 minutes at 325F. - - - - - - - - - - - - - - - - - - NOTES : Good served warm. Freezes well.

I slice it and saute it in olive oil. Then I serve it over linguine with lots of Parmesan. I don't remember the name for it....they were making it on a PBS fundraiser show. I also add some onions and mushrooms to mine usually. I like it sliced and breaded and fried, also stuffed with a hamburger and tomato mixture, topped with cheese. Sometimes just stir fried and served with steak. I made zucchini fritters awhile back and they were good too, but I didn't save the recipe. I grated them and formed them into patties and pan fried them. I can't remember what else I added as a binder or mixed with them.

I've been making this soup several times every Summer for at least the past 10 years. My favorite way to serve it is on warm Summer evenings, along side my chicken salad sandwiches on croissants. Chilled Summer Zucchini Soup Ingredients: 6 cups chicken broth 4 medium zucchini, peeled and chopped 1 large green pepper, seeds discarded and then roughly chopped 1/2 cup chopped white or yellow onion 2 TBS fresh parsley 1 cup sour cream (or plain Greek yogurt) salt and pepper to taste 1/2 TBS fresh dill, chopped More sour cream to dollop on top of soup before serving, if desired. Directions: In a large pot, add broth, zucchini, green bell pepper, onion and parsley. Bring to a boil over a medium-high heat. Reduce heat and simmer, covered for 20 minutes. Cool to room temp. In a blender or food processor, puree one quarter of the soup mixture at a time. Do NOT attempt to do this while soup is still hot! Whisk in sour cream until smooth and well-blended. Adjust seasonings. Chill in refrigerator for at least 2 hours, or overnight. For best results, I like to serve this soup in chilled, individual soup bowls, topping each with a dollop of sour cream or plain Greek yogurt and a sprinkling of chopped fresh dill.