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    Home » Recipes » Main Meal » Healthy Summer Shrimp Primavera

    Published: Apr 27, 2017 · Modified: Jun 11, 2021 by Linda Warren

    Healthy Summer Shrimp Primavera

    Jump to Recipe Print Recipe

    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 on a white plate with blue placemat and tomatoes on the side

    Shrimp Primavera with Spaghetti Squash

    Just the sound of Shrimp Primavera sounds healthy and delicious doesn't it? It seemed to fit our #RecipeMakeover week perfectly but the idea was to change up a well-loved recipe to make it less calorie laden. So I did!  I upped the health quotient by subbing spaghetti squash for the regular pasta. And does it ever work well together!

    Summer Shrimp Primavera ingredients | 2 Cookin Mamas

    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.

    Summer Shrimp Primavera closeup | 2 Cookin Mamas

    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

    Summer Shrimp Primavera spaghetti squash 2 | 2 Cookin Mamas

    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

    Summer Shrimp Primavera prep 2 | 2 Cookin Mamas

    1. The shrimp primavera part is even simpler. Just one large skillet, a little oil and less than 10 minutes cooking and it's done.
    2. Top the spaghetti squash with the primavera mixture sprinkle with a little parmesan cheese and dig in.

    Summer Shrimp Primavera bite | 2 Cookin Mamas

     It tastes rich but no guilt here - it's all good for you! Enjoy this light primavera with spaghetti squash and other healthy recipes from my fellow food bloggers below that are all part of our #RecipeMakeover week.

    More Low Carb Dinner Options

    Bruschetta Chicken Skillet with Zoodles

    Easy Lasagna Stuffed Peppers

    Healthy Shrimp and Vegetable Foil Packets

    Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my  email list here and receive our free Awesome Appetizers e-book.

    HEALTHY SUMMER SHRIMP PRIMAVERA

    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 summertime dinner.
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 2 servings
    Calories: 399kcal
    Author: Linda Warren

    Ingredients

    • 1 medium spaghetti squash
    • Olive oil
    • ¼ large sweet onion chopped
    • 2-4 cloves garlic minced (I love garlic so I go for 4 cloves)
    • ½ lb. shrimp peeled and deveined, tails removed
    • ½ lb. asparagus cleaned and cut into 1-2” long pieces
    • 2 large tomatoes cut in eighths
    • ¼ cup white wine
    • Squeeze of lemon juice
    • Handful basil chopped
    • ¼ cup Parmesan cheese + extra for serving
    • Salt & pepper to taste
    • Garnish: Sprigs of basil, slices of lemon, extra Parmesan cheese

    Instructions

    Spaghetti squash

    • Slice the spaghetti squash in half. Spread some olive oil & seasoning (salt & pepper) 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.

    Shrimp Primavera

    • Place a small amount of olive oil into a large skillet. Heat over medium-high heat.
    • Sauté onions for 2-4 minutes adding garlic for the last minute.
    • Toss in shrimp and asparagus and cook for 1-2 minutes per side depending on size of shrimp.
    • Add tomatoes, white wine and squeeze of lemon juice and cook about 1 more minute just to warm tomatoes.
    • Finish by adding basil, parmesan cheese and seasoning to taste. Stir. Serve over spaghetti squash. Garnish with a sprig of basil and a slice of lemon.

    Nutrition

    Calories: 399kcal | Carbohydrates: 48g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 294mg | Sodium: 1177mg | Potassium: 1203mg | Fiber: 11g | Sugar: 21g | Vitamin A: 2560IU | Vitamin C: 40.9mg | Calcium: 477mg | Iron: 6.9mg

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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