Parmesan and Shrimp Alfredo with Spaghetti Squash

Parmesan and Shrimp Alfredo with Spaghetti Squash

servings
6-8

Ingredients











Cooking Instructions

1

Heat oven to 400°F. Using a sharp knife, carefully stab a decent number of holes over the surface of the spaghetti squash. (This will prevent too much steam from building up inside the squash as it bakes.) Place the squash in a baking pan, cover with foil, and bake for about 40 minutes, flipping once half-way through.


2

Sauté half the garlic, the carrots, and the broccoli in a pan, until the carrots have softened. In another pan, add the rest of the garlic and the shrimp and sauté until the shrimp are cooked through. Remove both from heat and set aside.


3

When the squash is ready, remove it from the oven and let it cool for 10–15 minutes. (I use this time to prepare the Alfredo.) Cut off the ends and slice open lengthwise. Remove the seeds and discard (or set aside, if you’d like to roast them later). Using a fork, scrape the squash out in long spaghetti-like strands. Transfer to a large bowl and set aside.


For parmesan Alfredo sauce:


1

Melt the butter in a heavy saucepan over medium-low heat. Add the cream and simmer for a few minutes. Add parmesan, then whisk for a few minutes, or until the sauce begins to thicken.


2

Add the shrimp and vegetables to the spaghetti squash. Pour Alfredo over top, and then toss until the ingredients are evenly distributed. Serve immediately.


Recipe Tip:
To get the sauce to thicken properly, you want the cheese to be grated as finely as possible. I run the block of cheese through the grating blade on my food processor, and then switch to the chopping blade and pulse until the cheese is very fine. If you don’t have a food processor, you can grate the cheese through the fine side of a box grater. Also, when I make Alfredo for spaghetti squash, I like to add a dash of nutmeg to the sauce, just because nutmeg + squash = tasty.

Ingredients











Cooking Instructions

1

Heat oven to 400°F. Using a sharp knife, carefully stab a decent number of holes over the surface of the spaghetti squash. (This will prevent too much steam from building up inside the squash as it bakes.) Place the squash in a baking pan, cover with foil, and bake for about 40 minutes, flipping once half-way through.


2

Sauté half the garlic, the carrots, and the broccoli in a pan, until the carrots have softened. In another pan, add the rest of the garlic and the shrimp and sauté until the shrimp are cooked through. Remove both from heat and set aside.


3

When the squash is ready, remove it from the oven and let it cool for 10–15 minutes. (I use this time to prepare the Alfredo.) Cut off the ends and slice open lengthwise. Remove the seeds and discard (or set aside, if you’d like to roast them later). Using a fork, scrape the squash out in long spaghetti-like strands. Transfer to a large bowl and set aside.


For parmesan Alfredo sauce:


1

Melt the butter in a heavy saucepan over medium-low heat. Add the cream and simmer for a few minutes. Add parmesan, then whisk for a few minutes, or until the sauce begins to thicken.


2

Add the shrimp and vegetables to the spaghetti squash. Pour Alfredo over top, and then toss until the ingredients are evenly distributed. Serve immediately.


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