- 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
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.
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.