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.
Servings: 2 servings
Calories: 547kcal
Ingredients
- 1 medium spaghetti squash
- 3 Tablespoons olive oil (or more as needed)
- ¼ 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
- 1 teaspoon lemon juice
- ¼ cup fresh basil chopped
- ¼ cup Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 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 your liking. Stir. Serve over spaghetti squash. Garnish with a sprig of basil and a slice of lemon.
Nutrition
Calories: 547kcal | Carbohydrates: 51g | Protein: 28g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 151mg | Sodium: 2103mg | Potassium: 1407mg | Fiber: 12g | Sugar: 23g | Vitamin A: 3416IU | Vitamin C: 46mg | Calcium: 389mg | Iron: 5mg
