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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 

Emily Farris
November 2013

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Credit: © Emily Farris

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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