If you skipped ahead of this painstakingly crafted introduction and have already looked at the recipe, I know what you’re thinking: “You said this was linguine, but I don’t see any linguine in this recipe, and I’m starting to feel like everything you’ve ever told me is a lie.”
First of all, calm down; you’re way too emotional about this whole linguine thing, and you seem to have serious trust issues. Secondly, I used quotation marks around the word “linguine,” which we all know means, “kind of but not really.” Thirdly, take a look at the photo below and tell me these julienned summer squash “noodles” don’t look just like linguine …
That’s what I thought. Now shut up and go enjoy this summer squash “linguine.”
Summer Squash “Linguine” with Shrimp and Asparagus
active: 20 min
total time: 20 min
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.
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1 pound asparagus, trimmed
3 medium yellow squash (or combination of yellow and green), julienned on mandoline
Kosher salt and black pepper
1. 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.
2. 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.