Hey guys. I hope you don’t mind if I talk to you while I squat. Why don’t you stick around and we’ll give my creamy shrimp zucchini a shot? Go ahead and gather these ingredients: 6 ounces peeled and deveined wild shrimp, 3 ounces Italian sausage, 2 cups tomato puree, 1 cup light coconut milk, 3 zucchini, 3 yellow squash, 1 bunch fresh basil, 7 cloves garlic. We’ll start off by mincing our garlic. Just bash them with my knife, and then roughly chop. Okay, we’re good there. I’ve got my pan preheating. Hit that with some olive oil, and my garlic’s going in. So we’re just going to toast this up a little bit, and then we’ll use the sausage to actually kind of stop the garlic from overcooking. So we’re looking for light, kind of toasty brown edges. Alright, I’m happy with that. Now I’ll take my sausage and just–little chunks. Break that up a little bit more, and then turn my heat all the way to low, pull out my mandolin. We’ll set this up, and then we’ll use our zucchini. We’re just going for the outer edge, kind of long strips that look like fettucini. You can achieve this with a knife too, but the mandolin just helps. Then it’s yielding strips like this. We’ll go ahead and start adding those. Most of the center part is water, so I just kind of leave that out so that our sauce doesn’t get too watered down. Smelling good in here, guys. We’ve got the rest of our squash just finished up. I’m going to throw that in. Alright guys, now I’ll show you what to do with the shrimp. You can throw them in there whole, but what I like to do is cut them here, in half. You’re going to butterfly them, or cut them in half, is what you’re doing and what this does, that increases the spread, which is going to cook them faster, but also make it seem like there’s more shrimp in your dish than there really is, right? Instead of getting 12 pieces of shrimp, you’ll get 24. Next up is our basil. For that I’m going to save two tips. We’ll use those to garnish, alright? For the rest of them, we’re going to pull the leaves. We’ll use our largest leaf, and then we’ll stack the rest of the leaves inside of that leaf. That, and then we’ll roll it up. This is a cut called a chiffonade. Nice little strips. But it’s a consistent way to cut basil. It’s essentially what it gives us, and then a nice look as well. Let’s take a look over here. Our noodles are softening up, and, you know, you kind of want them something like this. Let’s see. Yep. Mmmm. Tasting good. Still going to cook a little bit more. By now we’ll go in with our tomato puree and our coconut milk, and this gives us a really nice color. We’ve got green, yellow going on. Then kind of our pink, and then we’ll add our shrimp. I’m confident that the shrimp are cooked and I’ll fold in this basil, and then we’ll plate. Stick it right in there. Here we are, guys, with proof positive that you don’t have to say “basta” with the pasta. Get out there. Give my creamy shrimp zucchini a try. I’m going to get back to squatting. We’ll see you next week.