Yellow Squash "Linguine" with Shrimp and Asparagus

When julienned on a mandoline, lightly saute?d summer squash does a great job of imitating pasta, making a light, healthy, gluten-free dish when tossed in olive oil with shrimp and asparagus.

Slideshow: Squash Recipes
  • Total Time:
  • Servings: 6

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 pound asparagus, trimmed
  • 3 medium yellow squash, julienned on mandoline
  • Kosher salt
  • Black pepper

How to make this recipe

  1. In a large saucepan, heat 1 tablespoon oil over moderately high heat. Add shrimp and asparagus and cook until the shrimp is cooked through and the asparagus tender, about 4 minutes. Remove from the pan and set aside.

  2. In the same pan, add 1 tablespoon of oil and sauté the squash over moderately high heat for two minutes. Season with salt and pepper and toss with the shrimp and asparagus and serve.

Contributed By Photo © Emily Farris Published November 2013

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