Gluten-Free Pasta Primavera with Shrimp

Valentines Day is upon us, and pasta is a great date-night dish. This shrimp pasta primavera recipe has become a family favorite, so we thought we would share. Enjoy!


this image doesn't have the veggies, but they are in the recipe! (image credit to Pixabay)

1 package gluten free pasta (edamame or quinoa and brown rice pastas work best)
1 tablespoon olive oil or butter
a half pound fresh shrimp
salt and pepper
1 small white onion, small chopped
2-3 cloves of raw garlic, small chopped
1 lemon, cut in half
garlic salt
1/2 zucchini chopped
1/2 squash chopped
1 medium floret broccoli, chopped into bites

1. Fill a large pot with water and bring to a boil.
2. Add pasta and cook according to directions on the box or bag.
3. Peal and de-vein shrimp, put in a bowl and place them back into fridge. Wash your hands. 
4. Put large sauce pan on stove and bring to a medium heat. Add olive oil. 
5. Get shrimp out of fridge and add to saute pan, stirring often. 
6. Add salt and pepper to shrimp.
7. When shrimp are about half way pink, add diced onion. 
8. Saute for about 1-2 minutes, then add fresh chopped garlic, zucchini, squash and broccoli
9. Squeeze lemons over shrimp and veggies.
10. Cook 5-7 minutes over medium heat until vegetables brighten in color. Do not over cook. 
11. After shrimp are done, bring down to low heat. 
12. Drain and rinse pasta. Add as much as will fit into the large sauce pan. Toss pasta around with veggie and shrimp mixture. Add garlic salt and stir more. Taste a bite and see if it needs anything else.