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.
2-4clovesgarlicminced (I love garlic so I go for 4 cloves)
½lb.shrimppeeled and deveined, tails removed
½lb.asparaguscleaned and cut into 1-2” long pieces
2large tomatoescut in eighths
¼cupwhite wine
Squeeze of lemon juice
Handful basilchopped
¼cupParmesan 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.