Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and roast spaghetti squash halves for 30-35 minutes until tender.
- Sauté garlic in olive oil, add shrimp, and cook until pink and opaque, then set aside.
- In the same skillet, simmer heavy cream, whisk in Parmesan, and let it thicken for 5 minutes.
- Scrape squash strands, mix with Alfredo sauce, and fold in shrimp.
- Serve garnished with chopped parsley.
Notes
- For a bit of heat, add red pepper flakes to the shrimp while cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg