Pasta with Roasted Shrimp and Cucumbers

It is that time of year again! That time when all of the fresh, summer, produce is out in the market and the Food Network finally begins it's long anticipated FN Dish Summer Fest! The FN Dish Summer Fest is a weekly franchise where bloggers make a different dish each week, incorporating a different summer produce item!

For the first week of Summer Fest, we had to use cucumbers in our meal.  During cucumber week last year, I made a creamy cucumber sauce and cucumber salad that I served with ahi tuna. This year, however, I was unsure of what to make.  The thought of cucumber salads, soups, and gazpacho's came to mind, but for some reason, my tummy was just not in the mood for any of those items.  Then, David started hounding me to make him dinner using the whole wheat pasta I had on hand, and that's when it hit me! I decided to make a lightened up, summer, pasta dinner, using roasted shrimp tossed with cut up cucumbers, feta, and fresh chives from my cousins' garden! The end result - a delicious, easy-to-make, guilt-free, dinner.

Penne with Roasted Shrimp and Cucumbers

Ingredients:
-1 box whole wheat penne pasta

-1 pound of shrimp, deveined
-2 cucumbers, peeled and sliced
-2 tablespoons butter, unsalted
-Olive oil for drizzling
-Parsley, chopped for sprinkling*
-Chives, chopped for sprinkling*
-Feta cheese for sprinkling*
-Salt and pepper to taste

*Please note, all of these items are optional and you can add as much or as little as you wish.  I just chopped up a handful and used them to top off the dish and add color. You could also toss in other herbs and seasonings. 


Directions:
Fill a pot with water and bring to a boil.  Also, preheat the oven to 400 degrees F.

Once the water boils, pour the penne in and cook until it is al dente (about 9-11 minutes).  While the pasta is still cooking, place the shrimp on a baking pan and toss with a little bit of olive oil (I just drizzle a small amount), salt, and pepper.  Place the shrimp in the preheated oven and cook for about 5-6 minutes.  It is important that you do not overcook the shrimp as it will become very chewy.  When the shrimp is done, remove from the oven and set aside.

Meanwhile, take your cooked pasta and strain.  Return the pasta to the pot and stir in the butter and a little bit of olive oil (again, I just drizzle a small amount).  Once the butter has melted, and the pasta is coated, toss in the roasted shrimp, cucumbers, parsley, chives, feta (if using), and a little salt and pepper to taste.  Serve immediately and enjoy!

For more great ways to use cucumbers, check out the following links:

The Sensitive Epicure: Chinese Style Cucumbers 
What's Gaby Cooking: Cucumber, Herb and Pita Salad 
Ingredients, Inc.: Easiest Cucumber Salad
Virtually Homemade: Cucumber Strawberry Cooler
From My Corner of Saratoga: Marinated Cucumber Salad
The Cultural Dish: Pasta With Roasted Shrimp and Cucumbers
Daily*Dishin: Southern Benedictine - Creamy Cucumber Spread
Delicious Lean: Cucumber Jicama Salad
Napa Farmhouse 1885: Cucumber and Avocado Open-Face Sandwiches
And Love It, Too: Fermented Spicy Garlic-Dill Cukes and Zukes
FN Dish: No-Cook Cucumber Recipes
Cooking With Elise: Wedge Salad With Cucumber-Ranch Dressing

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