This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.
"When you come to the fork in the road, take it." -Yogi Berra, Baseball Player
Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season spring. There are hundreds and thousands of recipes out there calling themselves "primavera," but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don't have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you don’t need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 2 | Serving size =4 ounces pasta with 4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe makes very good leftovers. Reheat gently.
|1 Tbsp||extra virgin olive oil|
|2 cloves||garlic (peeled and sliced thinly)|
|2 large||shallots (sliced thinly)|
|4 ounces||grape tomatoes|
|1 medium||yellow squash (large 1/2 inch dice)|
|1 medium||zucchini (large 1/2 inch dice)|
|fresh ground black pepper (to taste)|
|2 tsp||unsalted butter|
|8 ounces||large shrimp (peeled and deveined)|
|1 1/2 ounces||Parmigiano-Reggiano|
|4 ounces||angel hair pasta or gluten-free pasta|
|3 ounces||fresh dill|
Place the water in a large stock pot over high heat. While the vegetables are cooking bring the water to a boil and then reduce to a simmer.
While the water is heating add the olive oil to a large skillet over medium high heat. Add the garlic and shallots and cook for about 1 minute. Add the tomatoes and cook for another 2 - 3 minutes tossing frequently.
Add the diced yellow squash and zucchini and reduce the heat to medium. Cook, tossing frequently, for about 8 - 10 minutes until the vegetables begin to brown.
Add the salt, pepper, butter, shrimp and parmesan cheese. Reduce the heat to medium. Cook, tossing frequently so that the shrimp cooks evenly and the cheese melts slowly.
Bring the pasta water to a boil and add the angel hair pasta. Stir so that the pasta doesn’t stick together.
When the shrimp are almost done, the angel hair should be just cooked through.
Using tongs, grab the angel hair and transfer to the sauté pan. Some of the pasta liquid will transfer but that's OK.
Cook for about 2 minutes and add the dill. Toss for 30 seconds and serve.
Serving size = 4 ounces pasta with 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 551||Calories from Fat 168|
|% Daily Value|
|Total Fat 19g||29%|
|Saturated Fat 7g||37%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 7g||30%|
|Vitamin A 28%||Vitamin C 43%|
|Calcium 39%||Iron 37%|
|Vitamin K 7 mcg||Potassium 891 mg|
|Magnesium 171 mg|