Spaghetti Squash Shrimp Alfredo
The spaghetti squash is the perfect vessel to hold the light "noodles", creamy sauce, plump shrimp, and cheesy crust
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Servings: 2
Calories: 789kcal
Ingredients
- 1 small spaghetti squash
- 1 1/2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1 tsp minced garlic
- 3/4 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp italian seasoning
- 1/4 tsp black pepper
- 2 tbsp grated parmesan cheese
- 1 tbsp cajun seasoning
- 12 large shrimp
- 1/2 cup mozzarella cheese
Instructions
- On a cutting board or flat surface, carefully cut spaghetti squash in half using a sharp knife. Using a spoon, remove the seeds from inside of the squash.
- On a foil or parchment paper lined baking sheet, brush the flesh side with a little olive oil and season with salt and black pepper.
- Flip the squash over so it is skin side up and roast in a 400° oven for 30 minutes. Remove and let cool.
- Season shrimp with cajun seasoning.
- Heat one tablespoon of olive oil in a skillet. Cook shrimp on each side for about 3 minutes. Remove and set aside.
- Using the same skillet, melt one tablespoon of butter. Add garlic and cook for 30 seconds until fragrant.
- Add flour and stir for 1 minute to cook out the flour flavor. Pour in heavy cream and stir until smooth.
- Add parmesan cheese, italian seasoning, salt and pepper. Cook for 3-4 minutes to make pasta sauce.
- Using a fork, create long spaghetti strands of noodles in each half of the squash.
- Turn off heat from sauce and add the spaghetti squash strands and shrimp. Mix well to combine.
- Add the sauce to the spaghetti squash skins and top with mozzarella cheese.
- Broil for 2-3 minutes.
- Serve while hot!
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Nutrition
Calories: 789kcal | Carbohydrates: 43.2g | Protein: 30.3g | Fat: 59.4g | Saturated Fat: 30.8g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 17.5g | Cholesterol: 381.3mg | Sodium: 1836.7mg | Potassium: 677.7mg | Fiber: 7.7g | Sugar: 15.1g
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