We have finally had a weekend that felt like summer! I guess the Fourth was also warm, but this was one of the first weekends that I was outside catching some sun. Summer finally! On Saturday, I had a friend come over, and we enjoyed a party by the pool. My apartment complex put on a huge bash and music and food!
Then on Sunday, I met my parents and enjoyed an art fair in a neighboring city. There were a few clouds in the sky, but just enough to give some shade. There were so many amazing stalls, and I saw some pretty pieces that tempted me. Overall, coming away with a necklace and earring set was pretty good!
To combat those hot nights, this light dinner is perfect! It is also super quick to put together (which makes it a winner in my book). I finally decided to get some shrimp since I was not having chicken or beef one more time! It was definitely a time for a change and something new. I don’t usually cook shrimp, but there’s something about summer than just makes seafood that much more desirable.
I love the simple lemon flavor of this dish. All you need is a lemon, garlic, salt, and pepper. I began with sautéing the green beans and sweet pepper. It’s best to start with your veggies since the shrimp won’t take long. This allows the vegetables time to soften and absorb some of the garlic flavor. After the shrimp is added, I squeezed the lemon juice onto everything and lightly added some salt and pepper. You just need to mix everything together until the shrimp is warm. If you wait too long, the shrimp will get a bit overcooked and tough. You could add wild rice on the side instead of noodles if you’d like. I just love the shape of Cavatappi noodles. They’re just so much fun! We’ll definitely be making this again during the summer.