Shrimp Primavera with Whole Wheat Angel Hair


Peeled Butterflied Shrimp  10 to 12 per person
1 each Sliced Zucchini
1 each Sliced Yellow Squash
1 each Thin Sliced Red Bell Pepper
1 each Thin Sliced Yellow Bell Pepper
1 each iced Creole Tomato
1-2 Tbsp Extra Virgin Olive Oil
1/2 cup White Wine
1 Tbsp Lemon Juice
Seasonings (Cajun spice, garlic powder ) to Taste
Dried Basil, Oregano and Thyme, Crushed
Red Pepper, Black Pepper and Celery Salt
1/4 lb.Whole Cubed Unsalted Butter
6 oz. per person Cooked Whole Wheat Angel Pasta
Fresh Basil and Grated Parmesan to Garnish


  • Heat olive oil in your saute pan until nice and hot over medium high heat.  Add the bell peppers, zucchini and squash until slightly softened about 5 to 7 minutes, then add shrimp, tomatoes and seasonings and cook for two to three more minutes or shrimp are almost done.
  • Add the white wine next and cook until half of the liquid is gone, then add in lemon juice and bring back to temp.
  • Once the remaining liquid has started to boil remove from heat and add the butter a little at a time stirring constantly until incorporated.
  • Toss with the pasta and garnish with the fresh basil and parmesan cheese.