Creamy Shrimp Alfredo with Roasted Spaghetti Squash Recipe
This Deliciously Creamy Shrimp Alfredo Spaghetti Squash recipe offers a low-carb twist on a classic favorite. Roasted spaghetti squash acts as a tender, nutritious base for succulent sautéed shrimp bathed in a rich, creamy Parmesan Alfredo sauce. Perfect for a satisfying and elegant main course that balances indulgence with health-conscious ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Shrimp Alfredo Sauce
- 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
- Roast Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30 to 35 minutes until the flesh is tender and can be shredded easily with a fork.
- Sauté Shrimp and Garlic: While the squash cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the peeled and deveined shrimp, cooking them until they turn pink and opaque, approximately 3 to 4 minutes. Remove shrimp from the skillet and set aside.
- Prepare Alfredo Sauce: Using the same skillet, reduce heat to low and pour in the heavy cream. Slowly whisk in the grated Parmesan cheese, stirring constantly to avoid lumps. Let the sauce simmer gently for about 5 minutes until it thickens slightly. Season with salt and pepper to taste.
- Combine and Serve: Use a fork to scrape the roasted spaghetti squash flesh into strands directly into a large serving bowl. Pour the creamy Alfredo sauce over the strands and gently fold to coat all strands evenly. Fold in the cooked shrimp delicately to distribute them without breaking. Garnish with freshly chopped parsley before serving.
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 refrigerator for up to 3 days.
- You can substitute Parmesan with Pecorino Romano cheese for a sharper flavor.
- Use fresh shrimp for best taste and texture, but frozen shrimp can be used if thawed properly.
- Ensure the spaghetti squash is fully roasted for the best texture to mimic traditional pasta strands.
