Summer Pasta Primavera with Shrimp

Ingredients

• Shrimp

  raw

  21 oz or 595g

• Asparagus

  raw

  1 cup or 134g

• Zucchini

  raw, with skin

  1 cup, sliced or 113g

• Summer squash

  raw

  1 cup, sliced or 113g

• Sweet cherries

  canned, pitted, heavy syrup pack, drained

  1 cup or 179g

• Penne pasta

  Ragu

  1 cup or 75g

• Parmesan cheese

  grated

  ¾ cup or 75g

• Lemon

  raw, without peel

  ½ fruit, small or 29g

• Olive oil

  4 tbsp or 54g

• Garlic

  raw

  1 tsp or 3g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Basil

  100g

Directions

1. Prep your vegetables, and set aside.
2. Boil a pot of water, salt generously, add pasta. When done, save a few tablespoons of pasta water, drain pasta, cover and set aside.
3. Salt and pepper your shrimp. Heat a large skillet to medium-high heat, add 2 tbsp olive oil. Once hot, add shrimp. Cook for 2-3 minutes, flip, cook for another 2-3 minutes. Squeeze half a lemon over the top, shake or toss them in the pan, then pour shrimp into a bowl and set aside.
4. In the same pan, add 2 tbsp of olive oil, once hot, add sliced zucchini and squash. Let cook untouched for 2-3 minutes, flip them, let them cook 1 minute, then add asparagus and shake the pan to coat.
5. After 2-3 minutes, add tomatoes and garlic, stir well and let cook another 2-3 minutes. Add shrimp, 1 tbsp pasta water, simmer for 2-3 minutes. Turn off heat, add cheese, mix well, then plate and enjoy! Top with more cheese, fresh basil, and a squeeze of lemon!