Shrimp Pasta Primavera

Here's a recipe I made up that is healthy, quick, cheap, and very delicious. My grandparents are retired, so they stay in an RV on the Florida coast. They enjoy the weather, watch dolphins and manatee, shop for antiques and crafts, and (most importantly) they go shrimping. I visit when I can because shrimping is probably the most fun thing there is to do, besides eating the shrimp you catch. But even if I can't catch them myself, they graciously freeze the extra shrimp and give them to me. The fresh shrimp my grandparents catch are some how more flavorful, sweeter, and more addictive than any other shrimp. And here's my favorite recipe for them:

Jessica's Shrimp Pasta Primavera
1 16 oz. box rotini
1/4 cup broccoli, chopped
1 large tomato (or 1/2 container grape tomatoes, halved)
2 small yellow squash
1/2 can large black olives, rinsed
1 1/2 cups peeled, cleaned, deveined shrimp
1/4 plus 2 TBS olive oil
Garlic powder
Salt

Start boiling the rotini in a large pot. Remove pulp and seeds from tomato and cut into small strips. Cut yellow squash into small strips. Halve the olives crosswise. 5 minutes before the rotini is done, add broccoli. When rotini is done, turn off the heat. Add tomato, squash, olives, and shrimp. Let sit for 3 minutes or until shrimp are done. Drain into large colander or strainer. Return to pot. Add olive oil. Add garlic powder and salt to taste. Fold pasta mixture until well mixed and colors are evenly distributed. Serve with chunks of French baguette and a nice, chilled Riesling. Serves about 6.

Leftovers make great lunches hot or cold. For extra kick, toss pasta the next day with Italian dressing and serve cold for lunch.

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Thanks to Jessica in Atlanta for sharing!
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