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
How to Make It
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.
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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
