GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press "Cancel" and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
SHRIMP SCAMPI WITH SPAGHETTI SQUASH
A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 57m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g
SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, garlic, red pepper flakes, shrimp, salt, ground black pepper, lemon, lemon, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 1 serving
Number Of Ingredients 10
Steps:
- Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
- Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
- Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
- Remove from heat, add parsley and shredded squash, and stir to combine.
- Enjoy!
Nutrition Facts : Calories 400 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 11 grams, Protein 28 grams, Sugar 13 grams
SPAGHETTI WITH SHRIMP AND EGGPLANT
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel and devein the shrimp and set aside.
- Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
- Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
- Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
- Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
- Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
- Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.
GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
SPAGHETTI SQUASH SCAMPI BOATS
Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
- Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
- Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
- Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.
SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS
Provided by Molly O'Neill
Categories dinner, appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
- Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
- While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
- Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
- Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 33 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 786 milligrams, Sugar 9 grams, TransFat 0 grams
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