Recipe: Skinny Creamy Garlic Shrimp with Spaghetti Squash
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 medium size spaghetti squash
  • 1 14 oz box of SeaPak Creamy Garlic and Shrimp
  • 2 Tbsp butter
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 small container mushrooms, chopped
  • 1 large handful of spinach or other dark leafy green
  • 1½ cup chicken broth
  • 2 tbsp all-purpose flour (we like to use gluten free)
  • ½ cup parmesan cheese
  • squeeze of ½ lemon
  • salt and pepper to taste
Instructions
  1. Cut the spaghetti squash in half, lengthwise and place rind side down on a baking sheet with a few tablespoons of water. Bake at 400 degrees for 30 minutes or until tender.
  2. Let cool and then scrape seeds out of center.
  3. Then scrape the flesh of the squash with a fork, lengthwise, placing the spaghetti strands into a bowl, set aside.
  4. For the sauce:
  5. While the squash is baking, place 2 tbsp of butter in a saute pan over medium high heat.
  6. Add in garlic and onion and saute until translucent, about 5 minutes.
  7. Next add in the mushroom and a few minutes later the spinach.
  8. While the spinach is wilting, in a small bowl whisk the flour into the chicken broth.
  9. Once the spinach is wilted and dark green, add in the chicken broth and stir well.
  10. Let the sauce reach a simmer (about 5 minutes) and then add in the parmesan and a squeeze of lemon.
  11. Add salt and pepper to taste.
  12. Pour the sauce over the spaghetti squash and mix until incorporated.
  13. Plate the spaghetti squash or pour it back into the spaghetti squash rind halves.
  14. Next, cook the shrimp according to package directions and when done place over top of the creamy garlic spaghetti squash.
  15. Enjoy!
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/recipe-skinny-creamy-garlic-shrimp-spaghetti-squash/