Spaghetti squash is my JAM. Is it because I mostly use it as a vehicle for sauce? Without a doubt…. andddd I wouldn’t change a thing. But seriously, this spaghetti squash alfredo doesn’t disappoint. Creamy, decadent alfredo sauce, tossed with spaghetti squash, asparagus, peas, Parmesan cheese, and delicious little nuggets of shrimp? Yesssssssssssssss. [Brb, heating up leftovers…]
Spring is upon us, and you know what that means: bathing suit season is right around the corner. DUN DUN DUNNNN….! And this recipe is packed with all of the comfort food flavor, just without all those carbs. Not to mention, it’s basically just loaded with vegetables. Does it get better than that? Nuh-uh. No way. And this just has spring written all over it [but with all the winter feels…. because I will hold on to comfort food for dear life when spring arrives].
It’s no secret that I love to play with substitutions for pasta — like these delicious zucchini noodles — because as much as I love to drown in a bowl of carbohydrates every day now and then, I also have pants to fit into #reallifeproblems. But, flavor, my friends… there is no substitute for flavor. And this has every bit.
I also love that this recipe makes so much [can you say leftovers? YASSS.] — seriously would feed six people — so naturally when I’m cooking it, I keep stealing bites [and I’m not even sure who I’m stealing them from…] because it’s just. that. good. And! It comes together in under an hour. See, miracles do happen.
So, I think we can all agree: this recipe is a win all around. Low carb? Check. Flavor? A ton. Pants? Still fit. #GUILTFREE
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 1 large spaghetti squash halved, seeds removed
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided
- 1 lb. shrimp peeled, de-veined
- 1 bundle asparagus fibrous ends removed, cut into 3 inch pieces
- 3 cloves garlic minced
- 1 large shallot minced
- 2 1/2 cups heavy cream
- 6 oz. cream cheese
- 1 cup Parmesan cheese
- 3/4 cup Mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup frozen peas thawed
- Additional Paremsan cheese for serving
Ingredients
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- Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash halves flesh side-up. Drizzle a tablespoon of olive oil between the two halves, and season with salt and pepper.
- Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
- While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the remaining tablespoon of olive oil, and one tablespoon of butter. Once hot, place the shrimp in the pan and season with salt and pepper. Sear for 2-3 minutes on each side, until cooked through and opaque. Remove from heat and set aside.
- Place the asparagus in the same pan, and saute for 8-10 minutes, until cooked. Remove from heat and set aside.
- In the same pan, add the remaining 3 tablespoons of butter. Once melted, add the garlic and shallots and cook for 2-3 minutes. Pour in the heavy cream, followed by the cream cheese, Parmesan cheese, mozzarella cheese, salt, and pepper. Whisk until smooth and the cheese has melted. Simmer for 8-10 minutes until the sauce has thickened.
- Once the spaghetti squash has cooled, scrape the spaghetti squash into the alfredo sauce. Return the shrimp and asparagus to the pan, followed by the peas. Toss until combined. Let simmer for 5 minutes, or until heated through. Serve hot, and top with Parmesan cheese.
- Eat!
Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our spaghetti squash alfredo. Cheers!
I’m so ready for spring…and this delicious dinner! It’s got so many of my favorite flavors. Can’t wait to try!
Thanks so much! I hope you do!