Shrimp Primavera

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

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes very good leftovers. Reheat gently.

Ingredients

• 3 quarts water
• 4 ounces whole wheat or gluten-free pasta
• 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 (cut into large 1/2 inch dice)
• 1 medium zucchini (cut into large 1/2 inch dice)
• 8 ounces large shrimp (peeled and deveined)
• 2 Tbsp sherry or white wine
• 1/8 tsp salt
• fresh ground black pepper to taste
• 2 tsp unsalted butter
• 4 Tbsp. fresh dill leaves (chopped)
• 1 ounce Parmigiano-Reggiano (grated)

Place the water in a large stock pot over high heat.

Add the pasta and stir occasionally.

While the pasta is cooking, add the olive oil to a large skillet over medium high heat.

Add the garlic and shallots and cook for about 1 minute. Stir frequently.

Add the tomatoes and cook for another 2 minutes, tossing frequently.

Add the yellow squash and zucchini and reduce the heat to medium.

Cook, tossing frequently, for 5 minutes.

Add the shrimp.

Cook for 6 minutes and toss frequently so that the shrimp cook evenly.

Add the sherry, salt, pepper, butter.

When the shrimp are almost done the pasta should be just cooked through.

Using tongs grab the pasta 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 topped with the parmesan.