2 Tablespoons olive oil 1 small yellow squash, sliced 1 zucchini, sliced 3/4 pound medium shrimp, peeled and deveined 2 Tablespoons unsalted butter 1/4 cup dry white wine 1/4 cup fresh lemon juice 1 teaspoon dried basil 2 teaspoon fresh oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 garlic cloves, minced 4 cups hot cooked gf penne 1/4 cup chives, minced 1/4 cup parmesan cheese, grated
Cook gf penne according to package directions. Drain and keep warm.
Meanwhile prepare grill. Use a grill rack insert for small items (available at kitchen stores or even sometimes your grocery store) to prevent zucchini and shrimp from falling through grill. Lightly spray rack with olive oil.
Grill zucchini, turning frequently, for about 4 minutes, or until crisp-tender. Remove and cover with foil to keep warm.
Add shrimp to grill rack and cook, turning frequently, for about 4 minutes, or until pink and opaque. Remove and add to zucchini.
Meanwhile, in a small saucepan, melt butter. Add garlic, herbs and lemon juice. Cook 2 minutes. Add wine. Reduce liquid by half.
In a large serving bowl, toss penne with grilled zucchini and shrimp. Pour white wine sauce over top and toss to thoroughly coat. Sprinkle with freshly grated parmesan, and again, toss to coat. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately.