Shrimp Scampi and Zucchini & Yellow Squash Casserole

This is an Italian dish Matt loves, well he loves just about anything with seafood in it and the casserole goes along with it very well.  I also made garlic bread.  Both dishes are easy to make.  Enjoy!!

Shrimp Scampi

1/4 cup olive oil
1/4 cup butter
1 pound shrimp, 16-20 count, peeled and deveined
Salt
Black Pepper
4 cloves garlic, minced
1 tblsp chopped fresh oregano
2 tblsp chopped Italian parsley
1/2 cup bread crumbs
1/4 cup grated pecorino
Juice of 3 lemons
1 pound cooked linguini

Add the oil, butter and garlic to a large saute pan and heat to medium.  When oil is hot and the garlic fragrant, add the shrimp and a couple pinches of salt and pepper.  After 2-3 minutes add oregano and parsley and saute.  Keep turning the shrimp so both sides cook evenly and the shrimp is pink and cooked through.  When shrimp is done, a couple minutes longer add the breadcrums and cheese, turn to coat well.  Add the lemon juice stirring all to combine well. Serve over mounds of cooked pasta.
Note:  Have pasta ready before cooking shrimp, toss pasta with a little bit of olive oil to keep from sticking.


Zucchini & Yellow Squash Casserole

2 each medium zucchini and yellow squash, approx 2 lbs
1 tsp salt
1/4 cup sundried tomato pesto
1 tblsp chopped oregano
1 tblsp chopped parsley
1/4 cup good olive oil
1-2 large shallots, thinly sliced lengthwise
1 cup breadcrumbs
1-1/2 cup shredded Fontal or Bel Paese cheese (can also use Asiago)

Preheat oven to 400*.  Thinly slice (less than 1/4") the zucchini and yellow squash into circles.  Toss squashes with salt and let sit in a colander to drain 15 minutes.  Pat dry.
In a large bowl, stir together the pesto, herbs, olive oil and shallots.  Add the squash and combine all well.  Pour into and 8"x12" shallow baking dish.  Cover with foil and bake 20 minutes.
In the same bowl you used to toss the squash, and without wiping out, toss the breadcrumbs and cheese together, absorbing the oil left in the bowl.
Remove the foil from the squash and top with the crumb/cheese mixture.  Bake and additional 20 minutes, uncovered.  Let rest 10 minutes before serving.

Recipes courtesy of TLC.com