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
Squeeze of lemon juice
¼cupParmesan cheese + extra for serving
Salt & pepper to taste
Garnish: Sprigs of basil, slices of lemon, extra Parmesan cheese
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.
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.