Real Life Recipe: Summer Shrimp Pasta

I know it's shocking, but I have a domestic streak, where I get this yearning for a big kitchen and shiny appliances. This might have something to do with the fact that the Food Network is overflowing our DVR. Ina Garten is one of my favorites (after Paula Deen, of course) with her simple, sophisticated dishes. However, when she tells me to make my own stock or pick the herbs from my garden, I can't help but do a big mental thumbs down. Luckily, I've taken up an oath to kick start my cooking again, starting by modifying some of Ina's fresh, summer recipes. 

SUMMER SHRIMP PASTA (modified from Barefoot Contessa's Roasted Shrimp and Orzo)

Ingredients

• Kosher salt
• Good olive oil
• 3/4 pound farfalle (bowtie pasta)
• juice from 3 lemons
• Freshly ground black pepper
• 2 pounds cooked shrimp
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup small-diced red onion
• 3/4 pound good feta cheese, large diced

Directions

Cook the pasta until al dente, set aside. In a large bowl, whisk together olive oil, lemon juice, dill, scallions, parsley, and onion. Pour mixture over drained pasta, adding shrimp and feta cheese. Mix gently and let sit for 10 minutes before serving.

This is easy and quick enough to do for a weeknight dinner on the deck (or, if you're me, with the window cracked and my face pressed against it). 

Bon appetit et grand bisou!