Shrimp Primavera with spaghetti squash

5 from 1 vote

Shrimp Primavera with spaghetti squash

Light, refreshing 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.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 460kcal

Author: Linda Warren

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.

Nutrition