There’s nothing quite like summer cooking, and Chef Anne Burrell, the Food Network star, knows exactly how to turn your backyard cookouts into unforgettable culinary experiences. She recently shared her secrets for creating a mouthwatering barbecue menu, her favorite summer plans, and even the story behind the best spaghetti dish she’s ever had—all exclusively with Closer. Let’s dive in and see what makes this chef tick!
What Was the Most Incredible Pasta Dish Chef Anne Has Ever Had?
Let’s talk about the dish that changed Chef Anne’s life—or at least her pasta game. She recalls an unforgettable experience on the island of Ischia, just off the coast of Naples. Picture this: a day spent cruising the Mediterranean waters with friends, stopping at a stunning waterside restaurant called Giardinia de Eden. They sent out a boat to bring Anne and her companions to the restaurant, where they enjoyed a meal in bathing suits, soaking up the Italian sun. They sipped on Chilean white wine and devoured Spaghetti Alle Vongole, a dish made with clams freshly plucked from the ocean. The simplicity of the dish, combined with the perfect setting, made it one of the best meals of her life. “It was a perfect afternoon,” Anne reminisces.
Share a Recipe Featuring Spaghetti
Now, let’s get practical. Anne’s go-to summer spaghetti recipe is a zesty dish featuring shrimp, zucchini, and lemon. It’s quick, easy, and packed with flavor, making it perfect for those warm summer evenings when you don’t want to spend hours in the kitchen. Keep reading to find out how you can make this dish at home.
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(Don’t worry, we’ve included the full recipe below!)
What’s the Best Summer Pasta Dish Anne Recommends?
From her book Cook Like a Rockstar, Anne suggests a pasta dish with salsa cruda. This raw sauce is made with fresh summer vegetables and tomatoes, creating a vibrant and refreshing dish that highlights the season’s bounty. The best part? You don’t even need to cook the sauce ahead of time. Simply chop up your veggies, heat them briefly, toss them with pasta, and top with ricotta salata. It’s as easy as it sounds, and it’s absolutely delicious.
What Are Chef Anne’s Summer Plans?
When it comes to her own summer plans, Anne is all about balance. While she’ll be working part-time, she’s also looking forward to some family time. She plans to visit Cazenovia to see her family and her husband, Stuart. Plus, she’s penciling in a few long weekend getaways within driving distance. Sounds like the perfect mix of work and relaxation, right?
What’s Anne’s Ultimate BBQ Menu?
If you’re hosting a barbecue this summer, Anne’s got you covered. She’s a fan of St. Louis-style ribs, paired with a tangy barbecue sauce and a zesty potato salad. For her, the key to a great barbecue isn’t just about the meat—it’s about the sides. Anne loves to include crunchy vegetables, a creamy yet vinegary red cabbage slaw, mac and cheese, deviled eggs, a cucumber-tomato-red onion salad, and, of course, some delicious beans. “Barbecue is about the big meat for many people, but I’m all about the sides!” she says.
What Cocktails or Desserts Should You Serve at a Summer Evening Get-Together?
For drinks, Anne suggests the Bramble, a refreshing cocktail made with smashed berries, vodka, gin, Chambord, lemon juice, simple syrup, and muddled raspberries or blackberries. Top it off with club soda or prosecco for an extra fizzy kick. As for dessert, Anne’s philosophy is simple: keep it light and refreshing to match the summer vibe.
What Makes Anne’s Turkey Burger Recipe So Flavorful?
Let’s face it: turkey burgers often get a bad rap for being dry and flavorless. But Anne’s version is anything but. Inspired by Asian flavors, her turkey burgers are packed with ginger, onions, garlic, and cilantro. The real game-changer, though, is the chopped water chestnuts, which add a delightful crunch to each bite. It’s a recipe that proves turkey burgers can be both delicious and satisfying.
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Here’s Anne’s Recipe for Spaghetti with Shrimp, Zucchini, and Lemon
Serving Size: 4
Mise en Place:
- 10 garlic cloves, gently smashed with the side of a knife but mostly kept whole
- Crushed red pepper
- 1 pound medium shrimp, peeled and deveined
- 2 small zucchini, cut into ½-inch dice
- ½ cup white wine
- ½ cup chicken stock
- 2 lemons, zest and juice
- 2 tablespoons butter
- 4 sprigs oregano, picked and finely chopped
- ¼ cup grated Parmigiano (optional)
- Extra Virgin olive oil for cooking
- Kosher salt
Instructions:
- Start by bringing a large pot of well-salted water to a boil. The water should taste like the ocean—salty but not overpowering.
- Coat a large, wide sauté pan generously with olive oil. Add 5 of the garlic cloves and a pinch of crushed red pepper, then bring the pan to medium-high heat. Once the garlic turns golden and aromatic, remove and discard it. The goal here is to infuse the oil with garlic flavor without making it overpowering.
- Toss in the shrimp, season with salt, and sauté for 2-3 minutes. Don’t overcook them! Remove the shrimp from the pan and reserve them; they’ll finish cooking later.
- Coat the pan again with olive oil, add the remaining garlic and another pinch of crushed red pepper, and bring the pan back to medium-high heat. Once the garlic is golden, remove and discard it.
- Add the zucchini to the pan, season with salt
