Yellow Squash "Linguine" with Shrimp and Asparagus

When julienned on a mandoline, lightly sauteéd 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

460060 recipes/yellow-squash-linguine-shrimp-and-asparagus 2013-12-13T03:05:41+00:00 Emily Farris summer|6|basic-easy|fast|gluten-free|healthy|web-exclusive|weeknight-dinner|lunch november-2013 recipes,yellow-squash-linguine-shrimp-and-asparagus 460060

Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Gabriella Davi-Khorasanee

Review Body: This was very simple to make and delicious.  The only thing I did differently from the recipe is that I added the juice of one small lemon to the shrimp/asparagus. I will definitely make this again.

Review Rating: 4

Date Published: 2016-10-05