Light, refreshing Summer Shrimp Primavera is chock full of the freshest vegetables of the season, juicy low-fat shrimp and flavored with basil & a little lemon juice. Toss it over spaghetti squash instead of pasta and it becomes the perfect low carb summertime dinner.
Shrimp Primavera with Spaghetti Squash
Just the sound of Shrimp Primavera sounds healthy and delicious doesn't it? And it is! I even upped the health quotient by subbing spaghetti squash for regular pasta. And does it ever work well together!
Delicious fresh tomatoes, basil and onions are paired with shrimp, asparagus and a little white wine to make a light, spectacular dish for summer enjoyment. It's easy to make and delicious enough to serve for company too.
Once you start subbing spaghetti squash for all your comfort food winter recipes you'll see how light, easy and tasty it is. I've done it with my Turkey Pasta Skillet and it is just as delicious. The trick is cooking the spaghetti squash just right. (Don't worry, it's easy!)
How to Cook Spaghetti Squash
Slice the spaghetti squash in half. Spread some olive oil & seasoning over the cut side and place, cut side down, on cookie sheet. Bake at 375 for 40 minutes. Remove and let cool slightly then shred flesh with fork. Voila - instant spaghetti! See, I told you it was easy!
Easy Steps to Make Summer Shrimp Primavera
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- The shrimp primavera part is even simpler. Just one large skillet, a little oil and less than 10 minutes cooking and it's done.
- Top the spaghetti squash with the primavera mixture sprinkle with a little parmesan cheese and dig in.
It tastes rich but no guilt here - it's all good for you!
More Low Carb Dinner Options
Bruschetta Chicken Skillet with Zoodles
Healthy Shrimp and Vegetable Foil Packets
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Shrimp Primavera with spaghetti squash
Ingredients
- 1 large spaghetti squash
- 5 Tablespoons olive oil divided
- ½ sweet onion chopped
- 4-6 cloves garlic minced (I love garlic so I go for 6 cloves)
- 1 pound shrimp peeled and deveined, tails removed
- 1 pound asparagus cleaned and cut into 1-2” long pieces
- 4 large tomatoes cut in eighths
- ½ cup white wine
- 2 teaspoons lemon juice
- ½ cup fresh basil chopped
- ½ cup Parmesan cheese grated
- 2 teaspoons salt divided
- 1 ¼ teaspoons black pepper divided
- Garnish: Sprigs of basil, slices of lemon, extra Parmesan cheese
Instructions
Spaghetti squash
- Preheat oven to 375°F.
- Slice the spaghetti squash in half and scoop out the seeds. Spread 2 tablespoons olive oil over the cut side and rub in then season with 1 teaspoon salt & ½ teaspoon black pepper.
- Place the spaghetti squash, cut side down, on a cookie sheet. Bake for 40 minutes. Remove and let cool slightly then shred flesh into long strands with a fork.
- Note: This can be done ahead of time and the spaghetti strands can be stored in an airtight container in the refrigerator until ready to assemble primavera. Just heat for 1-2 minutes in the microwave before topping with sauce.
Shrimp Primavera
- Place 2 Tablespoons olive oil into a large skillet. Heat over medium-high heat.
- Add onions and sauté for 2-4 minutes. Add minced garlic in the last minute.
- Toss in the shrimp and asparagus and cook for 1-2 minutes per side depending on the size of the shrimp.
- Add tomatoes, white wine and lemon juice and cook about 1 more minute just to warm tomatoes.
- Finish by adding basil, parmesan cheese, and seasoning with 1 to 1-½ teaspoons salt and ¾ teaspoon pepper. Stir. Taste and adjust seasoning to your liking. Divide spaghetti squash evenly between 4 serving bowls and top with shrimp primavera. Garnish with a sprig of basil and a slice of lemon.
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Dara Michalski says
Seriously an A+ recipe! Love using seasonal veggies in it. Absolutely delicious!
Linda Warren says
It's one of my family's go-to recipes especially on those busy weeknights.
Allison says
Mmmm I love shrimp. This is making me hungry!
Wendy says
Great minds.....don't you just love spaghetti squash?!