So I really didn’t know what to call this meal. I got the idea from Pioneer Woman a few weeks ago when I wasting time online. I used pretty much the same ingredients, only she stir fried them in a pan, I grilled them. But it’s essentially the same thing… minus all the butter.
I don’t know where you live, but if you live in Indiana, then you know how much suffering we have been going through. I try so hard to not fall back on always talking about the weather because that is such a boring, lame excuse to start up a conversation… but when you have 105 degree temps in a place where you don’t normally have that… well, it’s really hard not to talk about it.
Ok. So it’s been really hot here and I’ve tried so hard to cook inside as little as possible so to keep the house as cool as it can be. It’s hard though to come up with a ton of meals that are made completely on the grill. Instead, I’ve been researching recipes and changing them so they can be cooked on the grill. Sometimes it works, sometimes it doesn’t.
It worked for this meal! You might not believe me when I tell you how simple this is to make. All that’s required is grilling 2 ears of corn, chopping up 1-2 zucchinis, washing some tomatoes and tossing it all with some shrimp. Drizzle with olive oil and salt and pepper and fire away! It doesn’t even take long to cook either! My only recommendation would be to peel the shrimp before you cook it. I hate having to peel shrimp while trying to eat my dinner. Oh well. Lesson learned!
Make this meal on a hot summer day when you want to move as little as possible. This barely requires any work and still manages to taste great! It’s also a great meal for a night that you are limited on time. It’s just too quick, easy and delicious not to try!
Adapted from Pioneer Woman
Makes 4 small servings
1/2-3/4 pound uncooked shrimp, peeled
2 ears of corn, husks removed
1 pint cherry tomatoes
1-2 zucchinis sliced
2-3 tablespoons olive oil
Preheat the grill.
Brush the corn with a little olive oil. Line a grill pan with foil and spray with cooking spray. Toss the tomatoes, zucchini and shrimp in olive oil and salt and pepper.
Put the pan on the grill and the corn directly on the grate. Cook everything, turning and tossing every few minutes. I like my corn to get pretty charred. When all the veggies are soft and charred and the shrimp is pink and cooked through, remove from the grill. Cut the corn off the cob and toss with the the shrimp and serve!
Ok… so I have come to a conclusion. I am clearly not myself when Brad is away on business trips. He left on Monday and came home late Thursday night and only one night of those 4 did I actually cook something. But it sucked and had to throw it away. I attempted to make enfrijoladas, but unfortunately I found myself eating one and then throwing the rest of the pan away (I made half the recipe though, so it was slightly more ok than if I made a whole recipe). It had it reasons for not turning out well though and they were my fault. I didn’t follow the recipe exactly (I used what I had in the house, which means corn tortillas and not enough cheese) so I shouldn’t have been surprised. Plus, it was just… blah.
But my point of the story is that I spent most of my time working, walking Etta and Cash, feeding them, running them outside to pee, cleaning up Cash’s kennel, washing Cash’s towels multiple times a day, listening to him bark and cry, and shouting “Cash, NO” every 10 seconds when I would catch him chewing on everything in (and out) of our home. I was utterly exhausted. So to no one’s surprise, I wasn’t in the mood for slaving away over a meal, especially when I was woken up at 6:15 every morning, moving non-stop throughout the day and couldn’t start cooking until about 7:30 at night.
It was rough. That’s the point of my story, actually. (I’m so dramatic) But I found myself craving mac and cheese and mashed potatoes and frozen pizza and everything but what I had planned to eat. I craved unhealthy food, didn’t do our Tough Mudder workout (we took the whole week off and I can absolutely tell) and didn’t want to touch a baking dish, saucepan, or even open the oven unless it involved putting a pizza in or taking it out. I wouldn’t say that I was lazy… because I certainly was NOT with the dogs (2 long walks a day, sometimes with both of them together, sometimes with them separate is the opposite of lazy), but I realized I felt weird… cooking for myself is not nearly as fun as cooking for someone else. And that is why, when he came home, I felt like cooking again!
Enter: this meal. We had spent most of the day at the track on Friday (for those of you who are confused, I’m talking about the Indianapolis Motor Speedway for the Indy 500 practice and qualifications) and Saturday and so I wanted to make sure we had something simple to make. When you come home from being in the scorching heat all day, cooking an elaborate meal is not exactly at the top of your list.
I had made this meal a few months ago and thought I would bring it back out due to it’s incredible easiness and deliciousness. I started to panic though when I opened the pantry to grab pasta only to find that we had about 1/4 cup of elbow macaroni, a couple lasagna noodles, half a package of buckwheat noodles, 1/2 cup of quinoa and half a bag of Amish egg noodles. Welp… egg noodles it was (actually, I had Brad choose which we should have and he chose egg noodles). I was worried that it might be weird since I’ve only used the egg noodles in chicken noodle soup, but to my surprise, they worked quite well! They were far better than I thought they would be! Needless to say, though, I bought pasta at the grocery store today.
This pasta dish is delicious! And if you don’t want to or don’t have a grill, it works great under the broiler! (Actually, that’s what we used because one of the wheels was falling off our grill so we avoided using it that night. We got it taken care of though, no worries.) Anyway… it’s such a simple meal to make. The most labor intensive thing you have to do is slice the zucchini. Woop-di-do. It’s a great, quick meal for a weeknight but it would go over super well with any gathering of friends or family. It also makes a perfect Meatless Monday meal. But you could add grilled chicken or maybe even grilled shrimp if you wanted to for a little something extra!
Plus, it has artichokes. Need I say more?
Grilled Zucchini, Artichoke and Cherry Tomato Pasta
Makes 2-4 servings
1 can quartered artichokes, drained
1 large zucchini, cut into 1/2″ thick slices
1 pint cherry tomatoes
Salt and Pepper
1/2 pound egg noodles or any other pasta of your choice
Cook pasta according to directions on package.
On a greased baking sheet or grill pan (to go on the grill) toss artichokes, zucchini and cherry tomatoes in a couple tablespoons of olive oil (I just drizzle it until it looks like enough) and salt and pepper. Place on grill or under broiler until vegetables are soft and starting to get a nice char.
Serve pasta on a plate with veggies spooned over top. Drizzle with a little extra olive oil if desired.