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Shrimp Primavera with Angel Hair Pasta

Servings = 2 | Serving size =4 ounces pasta with 4 ounces shrimp

This recipe can be multiplied by 2.

This recipe makes very good leftovers. Reheat gently.

3 quarts	water
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)
1/4 tsp	salt
	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
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.

Nutrition Facts

Serving size: 4 ounces pasta with 4 ounces shrimp | Servings 2

Calories 551 | Calories from Fat 168

Amount Per Serving (% Daily Value)

Total Fat 19g (29%) | Saturated Fat 7g (37%)

Monounsaturated Fat 8g | Trans Fat 0g

Cholesterol 194 mg (65 %) | Sodium 872 mg (36 %)

Total Carbohydrates 58g (19%) | Sugars 1g

Dietary Fiber 7g (30%) | Protein 42g

Vitamin A 28% | Vitamin C 43 % | Calcium 39% | Iron 37%

Vitamin K 7 mcg  | Potassium  891 mg | Magnesium  171 mg