I just love summer.  And all the flavors summer keeps at the tip of our tongues.  I can’t seem to get enough of certain flavors:  citrus, basil, rosemary, melons, and of course seafood… (notice I conveniently left off ice cream, Mexican pelatas, M &M’s, and fruity desserts).

After an incredible week with my family at the beach, reminiscing about the flavors that are so Americana (hello Supreme Pizza Pasta Salad), I couldn’t help but continue the cooking craze.  We had enjoyed the pepperoni and Italian flavors of the pasta salad, and we needed to balance this out with a little zesty lemon and spice.  Plus –  it was definitely time for some seafood. I mean people, we are at the beach.  So it was time for this Creole Shrimp with Lemon Basil Pasta! Now we don’t make any long pasta shapes, so I was kinda cheating here…but these days I’d probably use our Protein Pasta Ruffles or Lower Cal Pasta Ruffles – short yet long….and fun in the mouth!

I’m like a “kid in a candy store” being in Florida and visiting some of the local seafood markets.  Is it wrong to spend as much time at “Buddy’s Seafood Market” as I do in Saks?  PS: The fashion police were a no show…:)

It’s always a struggle to decide what to cook.  The variety of fish and shellfish is extraordinary and the recipes are flashing before my eyes as I glance up and down the icy display. Grilled? Sashimi? Pan Seared? Baked? All of the above?  Help!

I couldn’t resist though, these enormous fresh juicy shrimp.  Honestly, if there is a selection, I always tend to look “up” the ice…to the largest catch of the day.  These were beyond jumbo…and I was a happy customer.  Again, my nickname is Surf and Surf.

It is wonderful to cook shrimp with “shells on”, especially for any shrimp boil type recipes, but my favorite style is to have shrimp just big enough to leave with “tails on”.  It’s elegant yet still easy to eat.  If the shrimp are medium size or smaller, I recommend taking the tails off and just incorporating into the dish.  Believe me, this is not a negative!  It’s just more practical and often times, when you are land locked, it’s the only way to go.

But for this recipe, we went “tails on”!  First, make this delicious lemony basil pasta that is wonderfully yummy on its own.  Next, top with some spicy, warm, Creole shrimp…and wow – what a fabulous dish!  Enjoy this summertime fun and celebrate these flavors of summer!