Italian Shrimp Spaghetti Squash
Delicious Easy Spaghetti Squash with Shrimp
Servings: 4 Servings
- 1 cooked spaghetti squash here
- 1 pound shrimp peeled, deveined
- 3 tablespoons extra virgin olive oil extra virgin
- 6 roma tomatoes or 1 can diced tomatoes
- 3 sprigs fresh thyme
- 1 handful fresh basil
- 1/2 teaspoon red chili flakes optional
- 1 teaspoon sea salt
- 1/2 teaspoon pepper or to taste
- 3 tablespoons grated pecorino cheese (or parmesan)
- 4 cloves garlic thinly sliced
- 8 kalamata olives optional
Cook Spaghetti Squash. Recipe here.
Defrost shrimp. You can set a bag of frozen in ice cold water for about twenty minutes or sit bag on counter for about one hour. Drain. Place in bowl. Set aside.
If using fresh tomatoes, cut an x on stem end and blanch for five minutes. Skin will slip off. You can, however, skip this part. I did. Or you can use a small can of diced tomatoes.
If blanching fresh tomatoes to remove skin, chop once cooled.
Heat olive oil in heavy bottomed pot.
Add garlic and cook for about 30 seconds.
Add chopped or diced tomatoes. Add half of the basil and all of the thyme.
Once spaghetti squash is cool enough to handle, take a fork and shred it into strands.
Add cooked spaghetti squash. Stir into tomato oil mixture. Add salt, pepper, and red chile flakes. Cook for ten minutes or more on very low. Add more olive oil as needed. This is when the squash will absorb the flavors. Stir in shrimp. Cook about five minutes more. At this point, you can cover with a lid. Shrimp do not take long. Don't over cook.
Remove the thyme stems. Top with more chopped basil. Season again with salt as needed.
Serve with grated pecorino or grated parmesan if desired.
I added in some kalamata olives as an option. Spanish olives would be good too.
Serving: 1of 4 | Calories: 285kcal | Carbohydrates: 13g | Protein: 26g | Fat: 14g | Fiber: 4g | Sugar: 5g